A hash is essentially any dish involving chunks of meat and potatoes fried up in a pan. Our breakfast hash uses Montreal smoked brisket, potatoes and savoury herbs, with poached eggs served on top. If you poach your eggs soft the yolks will run over the rest of your hash, creating a sort of sauce.

Yield: Serves 6.



  • 4 unpeeled medium yellow potatoes
  • 1 tbsp salted butter
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 tbsp salted butter
  • 4 cups sliced onions
  • 1/4 cup canola oil
  • 1 tbsp chopped fresh sage
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1/8 tsp nutmeg
  • 2 cloves garlic, finely chopped
  • 7 oz (200 g) thin slices deli Montreal smoked brisket, sliced
  • 1/2 cup thinly sliced green onions
  • 6 poached large eggs
  • Chopped fresh parsley


  1. Preheat oven to 350°F.
  2. Place potatoes, 1 tbsp butter, thyme and bay leaf in centre of a piece of foil. Bring edges of foil together to form a packet; close all edges with tight double folds.
  3. Bake until potatoes are tender, about 1 hour.
  4. Meanwhile, to caramelize onions, melt 2 tbsp butter in a large nonstick frypan over medium-low heat. Add onions and cook, stirring occasionally, until light golden, about 25 – 30 minutes; set aside.
  5. Open packet; remove and discard thyme and bay leaf. When cool enough to handle, dice potatoes.
  6. Heat oil in a large non-stick frypan over medium heat. Add potatoes and cook, stirring and flattening every 5 minutes, for 15 minutes or until golden brown.
  7. Flatten potatoes and add caramelized onions, sage, salt, pepper, nutmeg and garlic; stir to combine. Top with smoked brisket and green onions; cook, without stirring, for 5 minutes.
  8. Divide potato mixture among individual serving plates. Top each serving with a poached egg and sprinkle with parsley.
Nutritional analysis per serving:

391 calories, 23.8 g fat, 18 g protein, 27.7 g carbohydrate, 3.7 g fibre, 495 mg sodium