Tuscan breakfast for dinner with eggs and hash browns



25 min


30 min


4 Servings

Tuscan breakfast for dinner with eggs and hash browns

Tuscan breakfast for dinner with eggs and hash browns Photo by Roberto Caruso

Tell those winter woes to take a hike, pour a glass of chilled white wine, and enjoy a comforting plate of golden-crisp hash browns with eggs cooked to order (we'll have two, over-easy, please).


  • 2 tbsp canola oil
  • 4 Yukon Gold potatoes , cut into 1/2-in. cubes
  • 4 shallots , chopped
  • 1/3 cup oil-packed sun-dried tomatoes , finely chopped
  • 3 tbsp finely chopped chives
  • 1 garlic clove , minced
  • 1/4 tsp salt
  • 4 eggs


  • 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.

Chatelaine Quickies: Maple custard oatmeal

Nutrition (per serving)

  • Calories
  • 322,
  • Protein
  • 11 g,
  • Carbohydrates
  • 41 g,
  • Fat
  • 13 g,
  • Fibre
  • 5 g,
  • Sodium
  • 249 mg.
  • Excellent source of
  • Folate
Wine Pairings

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.