Tested till perfect Corned Beef Hash with Poached Eggs

Corned Beef Hash with Poached Eggs

Serve with a side of whole wheat toast and a tossed salad

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2003

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 tbsp 1tbspvegetable oil
  • 1 lb 1lbpotatoes, peeled and diced (1 lb/500 g total)
  • 1 1oniononions, finely chopped
  • 2 2garlic clovegarlic cloves, minced
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 3 cups 3cupscoleslaw mix
  • 4 slices 4slices8 oz (1 inch/5 mm thick) corned beef, diced
  • 4 4eggeggs
  • 2 tbsp 2tbspchopped fresh parsley
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In large nonstick skillet, heat oil over medium-high heat; fry potatoes, stirring often, until golden, about 8 minutes.

Add onion, garlic, salt and pepper; cook over medium heat until onion is softened, about 2 minutes.

Spread coleslaw mix evenly over potato mixture; sprinkle with 2 tbsp (25 mL) water. Cover and steam until no liquid remains and coleslaw is tender-crisp, about 3 minutes.

Add corned beef, stirring to combine; press with spatula to compress. Cook over medium-low heat, without stirring, until bottom is browned and crisp, 10 minutes.

Meanwhile, in shallow saucepan, bring 2 inches (5 cm) water to boil; reduce heat to simmer. Break each egg into small dish and gently slip into water; cook until desired doneness, 3 to 5 minutes for soft-poached. Remove with slotted spoon and blot bottom of spoon on towel. Spoon hash onto plates; top with eggs. Sprinkle with parsley.

Nutritional Information Per serving: about

cal 304 pro 19g total fat 15g sat. fat 4g
carb 24g fibre 3g chol 242mg sodium 878mg

% RDI:

calcium 6 iron 16 vit A 19 vit C 35
folate 24
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