Tuscan breakfast for dinner with eggs and hash browns

Prep 25 min
Total 30 min
Makes 4 Servings

10

Ingredients

2 tbsp
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
4

Instructions

  • 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.

Nutrition

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

Chatelaine Quickies: Maple custard oatmeal

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.

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