Hash Cakes & Poached Eggs

Prep Time: 10 minutes
Total Time: 25 minutes
Makes: 4


  1. 2 medium baking potatoes, peeled and quartered
  2. 5 eggs, divided
  3. 2.5 oz (75 g) corned beef, finely chopped
  4. 2 green onions, finely chopped
  5. salt and white pepper to taste
  6. 1/3 cup (75 mL) breadcrumbs
  7. 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.