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Prep Time
10 min
Total Time
25
Makes
4

Ingredients

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

Method

Step 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.
Step 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.
Step 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.
Step 4
Plate hash cakes; top each with a poached egg to serve.
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Characteristics

Breakfast Safeway

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
300
Fat:
0 g
Saturated Fat:
3 g
Carbs:
25 g
Fibre:
2 g
Sugar:
0 g
Cholesterol:
250 mg
Protein:
14 g
Sodium:
560 mg
Potassium:
0