White Lily
Breakfast Haystacks

Breakfast Haystacks

Prep Time:
10 min.
Cook Time:
25 min
Total Time:
35 min
Yield:
6 servings

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.