Tuscan breakfast for dinner with eggs and hash browns
16
- Prep Time25 min
- Total Time30 min
- Makes4 Servings
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).
Ingredients
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
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 (per serving)
Calories 322, Protein 11g, Carbohydrates 41g, Fat 13g, Fibre 5g, Sodium 249mg.
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.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
