Red Skin Mashed Breakfast Shell

Ingredients

8 oz. (240 g) Lamb's Supreme® Red Skin Mashed (M22)

2 ea. Lamb Weston® Fried Potato Skins (2200D)

2 eggs

1 oz. (30 g) chopped bacon

1/2 oz. (15 g) finely chopped parsley

Pinch of paprika

Directions

1. Prepare the Lamb's Supreme® Red Skin Mashed and Lamb Weston® Fried Potato Skins to manufacturer's direction.

2. Poach two eggs.

3. Fill potato skins with red skin mashed and bits of chopped bacon.

4. Place a poached egg on each potato skin.

5. Add a pinch of paprika.

6. Garnish with finely chopped parsley.

Yield

1-2 Portions

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Mashed

Approx. 12-13 ct./lb