Breakfast Haystacks
  • 10
    Prep Time
  • 25
    Cook Time
  • 6
    servings

Breakfast Haystacks

Ingredients

  • 1 (4.2 oz.) carton Hungry Jack® Hashbrown Potatoes
  • 2 tablespoons Pure Canola Oil
  • 3/4 cup hollandaise sauce (from mix or homemade)
  • 6 large eggs
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon butter
  • 12 slices Canadian bacon
  • 2 large red tomatoes (3 to 4-inches in diameter), sliced in thirds, ends discarded
  • 2 teaspoons finely chopped fresh Italian flat leaf parsley
  • 2 teaspoons finely chopped fresh chives

Preparation Instructions

  1. SOAK and drain hashbrown potatoes according to carton instructions. Heat oil in large skillet over medium-high heat. Add potatoes. Cook 4 to 5 minutes or until golden brown. Turn. Cook 3 to 4 minutes or until lightly brown on second side.
  2. WHISK eggs, salt and pepper in large bowl. When cooking the second side of the hashbrowns, heat butter in large skillet on medium-high heat. Add eggs. Cook 2 to 3 minutes, stirring and turning occasionally. Remove to plate to keep warm. Lay Canadian bacon in skillet. Heat 1 minute or until heated through.
  3. PLACE one tomato slice in the center of each serving plate. Top each tomato slice with 1/6 of eggs, 2 slices of Canadian bacon, 2 tablespoons hollandaise sauce and 1/4 cup hashbrown potatoes. Garnish with parsley and chives.

  • Nutritional Information Per Serving

    Serving Size (1/6 of recipe), Calories 380 (Calories from Fat 220), Total Fat 25g (Saturated Fat 10g, Trans Fat g), Cholesterol 310mg, Sodium 1330mg, Total Carbohydrate 19g (Dietary Fiber 2g, Sugars 2g), Protein 21g; Percent Daily Value*: Vitamin A 25%, Vitamin C 15%, Calcium 15%, Iron 10%.

    *Percent Daily Values are based on a 2,000 calorie diet.