Fried Eggs with Tomato and Potato Hash

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Prep Time 10 MIN

Cook Time 15 MIN

Serves 4

Aylmer® Accents® Fire Roasted Diced Tomatoes


  • 4 strips bacon, chopped
  • 1 onion, chopped
  • 4 cooked Yukon gold potatoes, peeled and diced
  • 1/2 tsp (2 mL) each salt and pepper (approx.)
  • 1 can (398 mL) Aylmer® Accents® Fire Roasted Diced Tomatoes
  • 2 tbsp (30 mL) canola oil
  • 4 eggs


  1. In skillet set over medium heat, sauté bacon until crisp. Remove bacon. Discard all but 1 tbsp (15 mL) bacon fat
  2. Add onion to skillet; cook over medium heat for 2 to 3 minutes or until golden. Add potatoes, salt and pepper; sauté for 8 to 10 minutes or until lightly golden.
  3. Add Aylmer® Accents® Fire Roasted Diced Tomatoes; simmer for 3 to 5 minutes or until heated through. Return bacon to skillet.
  4. Meanwhile, in separate skillet, heat 1 tbsp (15 mL) oil over medium heat; crack 2 eggs into pan and season with salt and pepper to taste. Cook for 3 to 4 minutes or until the whites have set and yolks are cooked to desired doneness. (For easy-over eggs, flip over and continue cooking for about 1 minute or to desired doneness.) Repeat with remaining oil and eggs.
  5. Divide hash evenly among plates. Top each with fried egg.

Recipe Tips:

  1. Serve with hot sauce if desired.
  2. This dish is also delicious made with Aylmer® Accents® Garlic and Olive Oil Petite Cut Stewed Tomatoes.

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