Breakfast Potatoes

15 minutes
20 minutes
  • 6 large yellow-fleshed potatoes
  • 45 mL (3 tbsp.) of butter
  • 6–12 eggs
  • 2 – 150 g (⅓ lb.) packages of duBreton Old-Fashioned Cretons
  • 625 mL (2½ c.) of spinach or arugula sprouts
  • 2 tomatoes, sliced
  • Salt and fresh ground pepper



Preparation steps
  1. Pierce the potatoes and place in a dish.
  2. Cook in the microwave oven for about 5 minutes or until tender.
  3. Using a spatula, crush the potatoes.
  4. In one very large pan or 2 pans over medium heat, melt the butter and brown the potatoes for 5 minutes on each side.
  5. Meanwhile, cook 1 or 2 eggs per person any style (sunny side up, over easy, poached, scrambled, etc.).
  6. Place a potato on each plate. Add a portion of the cretons, spinach and tomatoes and the cooked eggs. Season with salt and pepper and serve.