large white-skinned potatoes, cut in 1/2-in. (1-cm) cubes
2 tbsp
vegetable oil
30 mL
3 oz
Montreal smoked meat, finely chopped
90 g
1/2
green pepper, seeded and finely diced
1
shallot, finely diced
1/4 tsp
paprika
1 mL
4
eggs
2
green onions, thinly sliced
salt and pepper to taste
Method
Step 1
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.
Step 2
Meanwhile bring another saucepan of water to simmer (for poaching eggs later).
Step 3
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.
Step 4
Poach eggs in saucepan of simmering water to desired doneness. Plate hash and top each serving with a poached egg. Garnish with green onion.
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