Montreal Smoked Meat Hash with Chile Sauce

Name: Montreal Smoked Meat Hash with Chile Sauce
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Cuisine: canadian
Ingredients: 2 tablespoons olive oil; 4 cloves garlic, minced; 1/2 Vidalia onion, diced; 1/2 red pepper, diced; 1 1/2 pounds tri-colored marble or fingerling potatoes, such as Yukon, red and Peruvian purple, diced; 1 pound smoked meat, sliced at deli to 1/4-inch thick, diced; Sea salt; Olive oil; 4 eggs; Freshly cracked pepper; 2 tablespoons citrus champagne vinegar; 1 tablespoon fresh ginger, sliced; 1 tablespoon olive oil; 1/2 teaspoon chipotle powder; 6 marinated cherry peppers, drained; 4 whole San Marzano tomatoes, drained; 1 clove garlic, roughly chopped; 1 large scallion; 1/2 red pepper, chopped; Salt and freshly cracked pepper

Recipe courtesy of Nadia G

Watch how to make this recipe.

Montreal Smoked Meat Hash with Chile Sauce

0 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

596

Total Fat

30

Saturated Fat

6

Carbohydrates

50

Dietary Fiber

9

Sugar

11

Protein

37

Cholesterol

231

Sodium

1539

Total: 50 min
Prep: 25 min
Cook: 25 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

596

Total Fat

30

Saturated Fat

6

Carbohydrates

50

Dietary Fiber

9

Sugar

11

Protein

37

Cholesterol

231

Sodium

1539

Total: 50 min
Prep: 25 min
Cook: 25 min

Ingredients

Smoked Meat Hash:

2 tablespoons olive oil

4 cloves garlic, minced

1/2 Vidalia onion, diced

1/2 red pepper, diced

1 1/2 pounds tri-colored marble or fingerling potatoes, such as Yukon, red and Peruvian purple, diced

1 pound smoked meat, sliced at deli to 1/4-inch thick, diced

Sea salt

Eggs:

Olive oil

4 eggs

Freshly cracked pepper

Chile Sauce:

2 tablespoons citrus champagne vinegar

1 tablespoon fresh ginger, sliced

1 tablespoon olive oil

1/2 teaspoon chipotle powder

6 marinated cherry peppers, drained

4 whole San Marzano tomatoes, drained

1 clove garlic, roughly chopped

1 large scallion

1/2 red pepper, chopped

Salt and freshly cracked pepper

Directions

For the hash: Heat the olive oil in a frying pan over medium-high heat. Add the garlic, onions and peppers and cook until the onions are translucent, about 3 minutes. Turn down the heat to medium, and add the potatoes and cook until browned, 15 to 20 minutes. Add the smoked meat to the hash and season with sea salt.
For the eggs: Heat a nonstick frying pan over medium heat. Add some olive oil. Crack the eggs into a bowl, and then slide them one at a time into the frying pan, being careful not to break the yolks. Sprinkle with salt and black pepper, and then reduce the heat to medium low, and cook until the whites have set, 2 to 3 minutes.
For the sauce: Combine the vinegar, ginger, oil, chipotle powder, cherry peppers, tomatoes, garlic, scallions, red peppers and some salt and black pepper in a food processor and mix until blended, about 2 minutes.
Divide the hash among 4 plates and top each with an egg. Spoon chile sauce over the eggs and hash.

Montreal Smoked Meat Hash with Chile Sauce

Montreal Smoked Meat Hash with Chile Sauce

Smoked Meat Hash:

Eggs:

Chile Sauce:

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