Categories: breakfast brunch

Ingredients

• 3/4 pound new red potatoes, diced into 1/2-inch pieces
• cooking spray
• 4 slices Canadian bacon, diced
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 1/3 cups corn kernels, from 2 ears of corn
• 2 teaspoons chopped fresh thyme leaves
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 4 large eggs

Directions

1. Place potatoes in a microwave-safe bowl. Cover tightly and cook on high for 5 minutes or until just tender.

2. Meanwhile, spritz a medium nonstick skillet with cooking spray and heat over medium-high. Add bacon and cook, stirring frequently, for about 3 minutes, until well browned and beginning to pop. Transfer to a small dish and set aside.

3. Add oil on skillet and heat over medium-high. Mix in onion and cook, stirring occasionally, for 3 minutes or until softened. Add potatoes and cook for 5 minutes, stirring once or twice, until browned. Stir in bacon, corn, thyme, salt, and pepper and cook for 2 minutes or until heated through.

4. Coat another skillet with cooking spray and cook eggs sunny side up. Divide hash among 4 plates, top each with an egg.

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