Preparation Time: 10 mins 
Cooking Time: 20 mins
Servings: 4

Ingredients:
16 McCain® Breakfast Potato Pancakes
8 eggs
¼ tsp (1 mL) each salt and pepper
2 tbsp (30 mL) butter
1 tbsp (15 mL) vegetable oil
8 slices peameal bacon
1 tbsp (15 mL) chopped chives

Prepare McCain® Potato Pancakes according to package directions. Whisk eggs with 1 tbsp (15 mL) water, salt and pepper until blended; set aside.

In large non-stick skillet, melt half of the butter over medium-low heat; cook egg mixture, stirring, for 5 minutes or until soft curds start to form. Stir in remaining butter.

Meanwhile, in separate skillet, heat oil over high heat; cook peameal bacon for 2 minutes per side or until just cooked through. Divide McCain® Potato Pancakes evenly among 4 plates; top with peameal bacon and scrambled eggs. Garnish with chives.

Tip: If desired, brush peameal bacon with maple syrup in last minute of cooking for a sweet glaze.