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Poached Egg on Corned Beef Hash

4 servings

Nutritional Facts Per Serving

13.4 g
24.9 g
2.3 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 283
  • Fat 14.5 g
    • Saturated   2.9 g
    • + Trans 
  • Cholesterol 211 mg
  • Sodium   358 mg
  • Carbohydrate 24.9 g
    • Fibre   2.3 g
    • Sugars  
  • Protein 13.4 g
    • Vitamin A 24.9 %
    • Vitamin C 42 %
    • Calcium 4 %
    • Iron 15 %


Cut the potatoes into small cubes and boil until firm/tender. Drain well. Bring a pot of water to a gently simmer to cook the eggs. While this occurs, heat the oil in a large skillet over medium heat. Add the potatoes, onion, bell pepper, corned beef, thyme, salt and pepper and cook 5 minutes, then reserve on low heat. Add a drop of white vinegar to the water and swirl the water with a spoon. Add the eggs and cook to the desired doneness. Divide the corned beef hash among 4 plates, top each with an egg and serve.

Serving Suggestions

A few wedges of vine-ripened tomatoes, a tall glass of orange juice, and toasted slices of your favourite Brio Bread would nicely round out this breakfast.

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