Recipes Breakfast Brunch Entrees Canadian Bacon Hash with Poached Eggs
Canadian Bacon Hash with Poached Eggs

Canadian Bacon Hash with Poached Eggs

Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 4 Serves 4.
Canadian bacon makes for a lean and flavorful hash. To save time in the morning, boil the potatoes the night before. If poaching eggs seems too complicated, you can top the hash with fried eggs.


  • 3 red potatoes, about 1 lb. total
  • 2 Tbs. unsalted butter
  • 2 Tbs. vegetable oil
  • 1/2 lb. sliced Canadian bacon, cut into 1-inch pieces
  • 4 green onions, including tender green portions, thinly sliced
  • 3 celery stalks, thinly sliced
  • 1 red or green bell pepper, seeded and diced
  • 1/2 tsp. dried thyme
  • Salt and freshly ground pepper, to taste
  • Vinegar as needed
  • 4 eggs


Place the potatoes in a saucepan and add cold water to cover. Cover the pan and bring to a boil over high heat. Uncover and cook until the potatoes are just tender when pierced, about 20 minutes. Drain the potatoes and let cool. Peel and cut into 1-inch pieces; set aside.

In a large fry pan over medium-high heat, melt the butter in the oil. Add the Canadian bacon and cook, stirring often, until the bacon begins to sizzle and is lightly browned, about 5 minutes. Add the green onions, celery, bell pepper and thyme and continue to cook, stirring often, until the vegetables have softened, about 4 minutes. Add the potatoes and cook, stirring often, until the potatoes are heated through, about 4 minutes (longer if potatoes were refrigerated). Season with salt and pepper.

Meanwhile, fill a sauté pan three-fourths full of water; add several drops of vinegar and bring to a boil. Reduce the heat to a bare simmer. Crack each egg into a small bowl or cup, then slide carefully into the simmering water. Cover and poach the eggs until the whites are firm and the yolk sacs have thin veils of white, 4 to 6 minutes, depending on your taste. Spoon the hash onto individual plates and top each serving with a poached egg.
Serves 4.
Adapted from Williams-Sonoma Outdoors Series, Cabin Cooking, by Tori Ritchie (Time-Life Books, 1998).