Swedish Sandwich from a Summer Place

READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 8
    slices turkey bacon, cut crosswise into 1/4-inch strips (or vegetarian bacon!)
  • 2
    cups potatoes, shredded
  • 2
    large tomatoes, seeded and diced
  • 14
    cup dill pickle, diced
  • 4
    slices whole wheat bread
  • 2
    tablespoons Smart Balance butter spread, melted (can be more or less)
  • salt and pepper (to taste)
  • salad greens
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DIRECTIONS

  • 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.
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