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.
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