Egg Potato Hash W Canadian Bacon Recipes

WAKE-UP CASSEROLE - CANADIAN BACON

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Arrange hash brown patties in a single layer in the prepared baking dish; top with Canadian bacon. Sprinkle Cheddar-Monterey Jack cheese over Canadian bacon.
• Whisk egg substitute, milk, salt, and mustard together in a bowl; pour over cheese layer. Cover dish with aluminum foil.
• Bake in the preheated oven for 1 hour. Remove aluminum foil and bake until a knife inserted in the center comes out clean and edges are golden brown, about 15 minutes.

POTATO AND BACON HASH WITH FRIED EGGS

Steps:

• In 12-inch skillet or sauté pan, cook bacon over medium heat about 5 minutes or until crisp. Remove bacon from skillet; place on paper towels to drain. Set aside.
• To drippings in skillet, add potatoes, onions and bell peppers; cook about 20 minutes, stirring occasionally, until potatoes are tender and onions and peppers have browned.
• Sprinkle potato mixture with salt and pepper. Return bacon to skillet. Stir in thyme and parsley.
• To fry eggs, heat 10-inch skillet or sauté pan over medium heat. Add oil to skillet. Crack eggs into skillet; cover with lid or plate. Cook 3 to 4 minutes or until egg yolks are firm. Add fried eggs to top of hash.

EGG & POTATO HASH W/ CANADIAN BACON

Steps:

• Warm oil in a non-stick skillet over high heat.
• Add potatoes and onion; cook, stirring frequently, for 5 minutes, or until onion starts to brown.
• Add garlic and season with salt and pepper.
• Cover and cook for 10 minutes, or until potatoes are tender.
• If potatoes start to stick, add a little water or chicken broth to pan.
• Add the tomato and cook for 3 minutes, or until just softened.
• Use large spoon to make 4 depressions in mixture.
• Break an egg into each depression.
• Season eggs with salt and pepper, cover, and cook for 3 to 4 minutes.
• Sprinkle with cilantro.
• Serve with 2 slices of Canadian bacon.

POTATO HASH WITH A FRIED EGG

Steps:

• Place a large nonstick skillet over medium heat, and add oil. When oil is hot, add onion and a sprinkling of salt. Stir until onion begins to soften, about 1 minute.
• Add potato and cayenne to pan. Reduce heat to low, and cook, stirring frequently, until potatoes and onions are tender, caramelized and lightly browned, 30 minutes.
• Push potato and onion hash to one side of pan, and increase heat. Crack egg into pan, and cook to taste. Spoon potatoes and onions on plate, and top with egg.

CANADIAN BACON HASH WITH POACHED EGGS

Steps:

• Place the potatoes in a saucepan and add cold water to cover. Cover the pan and bring to a boil over high heat. Uncover and cook until the potatoes are just tender when pierced, about 20 minutes. Drain the potatoes and let cool. Peel and cut into 1-inch pieces; set aside. In a large fry pan over medium-high heat, melt the butter in the oil. Add the Canadian bacon and cook, stirring often, until the bacon begins to sizzle and is lightly browned, about 5 minutes. Add the green onions, celery, bell pepper and thyme and continue to cook, stirring often, until the vegetables have softened, about 4 minutes. Add the potatoes and cook, stirring often, until the potatoes are heated through, about 4 minutes (longer if potatoes were refrigerated). Season with salt and pepper. Meanwhile, fill a sauté pan three-fourths full of water; add several drops of vinegar and bring to a boil. Reduce the heat to a bare simmer. Crack each egg into a small bowl or cup, then slide carefully into the simmering water. Cover and poach the eggs until the whites are firm and the yolk sacs have thin veils of white, 4 to 6 minutes, depending on your taste. Spoon the hash onto individual plates and top each serving with a poached egg.