Swedish Sandwich from a Summer Place

1. 1

   Cook bacon until crisp, then place on paper towels.

2. 2

   Add potatoes to pan (add water or spray pan if not enough fat in pan); saute until golden brown and crisp.

3. 3

   Add tomatoes, dill pickle, and bacon strips and continue to cook, stirring carefully, just until heated through.

4. 4

   Meanwhile, toast bread and butter as desired.

5. 5

   Place toast slices on 4 plates.

6. 6

   Top each with 1/4 of the potato mixture and keep warm.

7. 7

   Fry the eggs in butter or cooking spray and place one egg on top of each sandwich.

8. 8

   Season with salt and pepper to taste.

9. 9

   Garnish plates with salad greens and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.