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Poached Eggs on Corned Beef Hash Cakes

4 Servings


No Added Sugars

Nutritional Facts Per Serving

14 g
24.6 g
1.8 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 296
  • Fat 15.6 g
    • Saturated   3.2 g
    • + Trans 
  • Cholesterol 251 mg
  • Sodium   564 mg
  • Carbohydrate 24.6 g
    • Fibre   1.8 g
    • Sugars  
  • Protein 14 g
    • Vitamin A 9 %
    • Vitamin C 12 %
    • Calcium 6 %
    • Iron 14 %


Boil the potatoes in a generous amount of lightly salted water until tender. Drain well, thoroughly mash, and then transfer to a bowl; cool to room temperature. Add the corned beef and the 1 beaten egg, green onion, salt and white pepper and mix to combine. Spread the bread crumbs on the bottom of a wide plate. With cold-water dampened hands, shape the potato mixture into four, 1" thick cakes. Set the cakes on the bread crumbs, turn to coat and gently press the crumbs on to help them adhere. Put water on to simmer to poach the eggs. Heat the oil in a large non-stick skillet set over medium heat. Cook the corned beef hash cakes 3 to 4 minutes per side, or until golden and heated through. Poach the eggs in the simmering water to the desired doneness. Plate the hash cakes, top each with a poached egg and serve.

Serving Suggestions

Round out this breakfast by serving the eggs and cakes with sliced tomatoes, juice, coffee, and toasted slices of Alex Campbell Signature Series Bread, such as Bavarian Farmer's Rye. This dense and delicious bread contains 80% rye flour and an abundance of flax, sunflower and sesame seeds.

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