• 8 slices turkey bacon , cut crosswise into 1/4-inch strips (or vegetarian bacon!)
  • 2 cups potatoes , shredded
  • 2 large tomatoes , seeded and diced
  • 1/4 cup dill pickles , diced
  • 4 slices whole wheat bread
  • 2 tablespoons Smart Balance butter spread , melted (can be more or less)
  • 4 eggs
  • salt and pepper (to taste)
  • salad greens
  • 1 Cook bacon until crisp, then place on paper towels.
  • 2 Add potatoes to pan (add water or spray pan if not enough fat in pan); saute until golden brown and crisp.
  • 3 Add tomatoes, dill pickle, and bacon strips and continue to cook, stirring carefully, just until heated through.
  • 4 Meanwhile, toast bread and butter as desired. Place toast slices on 4 plates.
  • 5 Top each with 1/4 of the potato mixture and keep warm.
  • 6 Fry the eggs in butter or cooking spray and place one egg on top of each sandwich. Season with salt and pepper to taste.
  • 7 Garnish plates with salad greens and serve warm.