Place cubed potatoes in saucepan of water and bring to boil until potato is just tender but still firm, about 5 min. Drain well and cool to room temperature.
- Meanwhile bring another saucepan of water to simmer (for poaching eggs later).
- Also, heat oil in large skillet over medium heat. Stir in potatoes, smoked meat, green pepper, shallot and paprika; cook 3 to 5 min. Season with salt and pepper. Keep hash warm on lowest heat.
- Poach eggs in saucepan of simmering water to desired doneness. Plate hash and top each serving with a poached egg. Garnish with green onion.
Tip: Instead of Montreal smoked beef, use pastrami or corned beef. Add 1/2 tsp (2 mL) finely chopped fresh rosemary to the hash as it cooks.