Smoked Meat Hash & Poached Eggs
Prep Time
Serves
Cooking Mode
2 large white-skinned potatoes, cut in 1/2-in. (1-cm) cubes
2 tbsp vegetable oil
3 oz Montreal smoked meat, finely chopped
½ green pepper, seeded and finely diced
1 shallot, finely diced
¼ tsp paprika
4 eggs
2 green onions, thinly slicedsalt and pepper to taste
2 large white-skinned potatoes, cut in 1/2-in. (1-cm) cubes
2 tbsp vegetable oil
3 oz Montreal smoked meat, finely chopped
½ green pepper, seeded and finely diced
1 shallot, finely diced
¼ tsp paprika
4 eggs
2 green onions, thinly slicedsalt and pepper to taste
Directions
1Place 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.
2Meanwhile bring another saucepan of water to simmer (for poaching eggs later).
3Also, 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.
4Poach eggs in saucepan of simmering water to desired doneness. Plate hash and top each serving with a poached egg. Garnish with green onion.
Tips
1
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.
Disclaimer
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Personal Note
Personal Note