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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ready, Set, Cook! Special Edition Contest Entry: Two of my favorite breakfast foods in one! Crispy hash browns meet Eggs Benedict. . .what's not to love! Creamy Alfredo sauce studded with sundried tomatoes takes the place of traditional Hollandaise sauce. Ingredients:
3 cups simply potatoes® shredded hash browns |
5 slices bacon, cooked and crumbled |
1/3 cup green onion, thinly sliced (plus additional for garnish) |
1/4 teaspoon salt |
2 tablespoons olive oil |
1 tablespoon butter |
6 eggs |
1 1/2 cups alfredo sauce |
1/3 cup sun-dried tomato, drained and chopped |
Directions:
1. In medium bowl combine Simply Potatoes, bacon, green onion, and salt. Divide mixture into six equal portions and shape into cakes. Heat oil in 12-inch nonstick skillet. Cook until golden brown and tender, about 7 minutes per side.
2. Heat Alfredo sauce in microwave in large glass measuring cup until warm. Stir in sundried tomatoes (keep warm).
3. Meanwhile, melt butter in another 12-inch nonstick skillet. Fry eggs.
4. To serve, place a potato cake on each serving plate and top with a fried egg.
5. Spoon Alfredo sauce over top. Garnish with additional green onion.
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