Recipe courtesy of Nadia G

Montreal Smoked Meat Hash with Chile Sauce

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  • Level: Easy
  • Total: 50 min
  • Prep: 25 min
  • Cook: 25 min
  • Yield: 4 servings
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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


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


  1. 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.
  2. 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.
  3. 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.
  4. Divide the hash among 4 plates and top each with an egg. Spoon chile sauce over the eggs and hash.