Directions:
- Cook bacon until crisp, then place on paper towels.
- Add potatoes to pan (add water or spray pan if not enough fat in pan); saute until golden brown and crisp.
- Add tomatoes, dill pickle, and bacon strips and continue to cook, stirring carefully, just until heated through.
- Meanwhile, toast bread and butter as desired. Place toast slices on 4 plates.
- Top each with 1/4 of the potato mixture and keep warm.
- Fry the eggs in butter or cooking spray and place one egg on top of each sandwich. Season with salt and pepper to taste.
- Garnish plates with salad greens and serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 892.34 Kcal (3736 kJ) | ||
| Calories from fat | 510.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.69g | 87% | |
|---|---|---|---|
| Cholesterol | 331.9mg | 111% | |
| Sodium | 4122.22mg | 172% | |
| Potassium | 1209.3mg | 26% | |
| Total Carbs | 36.78g | 12% | |
| Sugars | 7.22g | 29% | |
| Dietary Fiber | 4.15g | 17% | |
| Protein | 60.15g | 120% | |
| Vitamin C | 14.2mg | 24% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 6mg | 33% | |
| Calcium | 112.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 217.15 Kcal (909 kJ) | ||
| Calories from fat | 124.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.8g | 87% | |
|---|---|---|---|
| Cholesterol | 80.77mg | 111% | |
| Sodium | 1003.13mg | 172% | |
| Potassium | 294.28mg | 26% | |
| Total Carbs | 8.95g | 12% | |
| Sugars | 1.76g | 29% | |
| Dietary Fiber | 1.01g | 17% | |
| Protein | 14.64g | 120% | |
| Vitamin C | 3.4mg | 24% | |
| Vitamin A | 0.2mg | 22% | |
| Iron | 1.5mg | 33% | |
| Calcium | 27.3mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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