Hash Cakes & Poached Eggs

Hash Cakes & Poached Eggs


Under 30 minutes Dairy Free Without nuts Without peanuts

Nutritional Facts Per Serving

14 g
25 g
2 g
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 300
  • Lipides 16 g
    • Saturated fat  3 g
  • Cholesterol 250 mg
  • Sodium  560 mg
  • Carbs 25 g
    • fiber  2 g
  • Protein 14 g


  • 2 medium baking potatoes, peeled and quartered
  • 5 eggs, divided
  • 2.5 oz (75 g) corned beef, finely chopped
  • 2 green onions, finely chopped
  • salt and white pepper to taste
  • 1/3 cup (75 mL) breadcrumbs
  • 2 tbsp (30 mL) vegetable oil


  1. Boil potatoes in lightly salted water until tender. Drain well, mash, and transfer to a bowl to cool to room temperature. Fork-beat 1 egg and mix into potatoes, along with corned beef, green onion, salt and pepper.
  2. Spread breadcrumbs onto a wide plate. Dip hands in cold water and shape potato mixture into four 1-in./2.5-cm thick hash cakes. Place on breadcrumbs, turn to coat and gently press crumbs onto hash cakes to stick. Set aside.
  3. In saucepan, bring water to a simmer to poach remaining eggs. Meanwhile, heat the oil in large non-stick skillet on medium heat. Cook hash cakes 3 to 4 min. per side, or until golden and heated through. As hash cakes finish cooking, poach eggs in the simmering water 3 to 4 min., or to desired doneness.
  4. Plate hash cakes; top each with a poached egg to serve.

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