- HEAT 2 tbsp canola oil in a large non-stick frying pan over medium high. Add 4 Yukon Gold potatoes, cut into 1/2-in. cubes. Sauté until brown and tender, 15 to 18 min. Add 4 chopped shallots and cook until lightly golden, 2 to 3 min. Stir in 1/3 cup sun-dried tomatoes, finely chopped, with 3 tbsp finely chopped chives, 1 minced garlic clove and 1/4 tsp salt. Transfer mixture to a bowl and keep warm.
- CRACK 4 eggs into pan. Cook, covered, until egg whites are no longer runny, 1 to 2 min. Divide hash browns among 4 plates. Top each with 1 egg.
Eggs and hash browns
Pair it with: A smoky white.
With aromatics of zesty lime, ripe peach and tangerine, this unique Australian white is a hidden gem; its smoky, acid-driven nature makes it the perfect foil for this tough-to-match egg dish.
Our pick: McWilliam’s Mount Pleasant Elizabeth Semillon, Australia, $20.