Ingredients
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8 slices turkey bacon, cut crosswise into 1/4-inch strips (or vegetarian bacon!)
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2 cups potatoes, shredded
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2 large tomatoes, seeded and diced
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1/4 cup dill pickle, diced
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4 slices whole wheat bread
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2 tablespoons Smart Balance butter spread, melted (can be more or less)
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4 eggs
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salt and pepper (to taste)
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salad greens
Instructions
- 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.