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large white-skinned potatoes, cut in 1/2-in. (1-cm) cubes
Montreal smoked meat, finely chopped
green pepper, seeded and finely diced
shallot, finely diced
green onions, thinly sliced
salt and pepper to taste
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.
Per serving (1/4 of the recipe):