Canadian Bacon Hash With Poached Eggs Recipes

BAKED-EGG AND CANADIAN BACON SANDWICHES

Steps:

• Preheat the oven to 375 degrees F. Whisk the eggs, heavy cream, chives, 3/4 teaspoon salt and a few grinds of pepper in a bowl until fluffy. Generously coat the bottom and sides of an 8-inch-square or round cake pan with olive oil; add the egg mixture. Set in a roasting pan; add enough water to come 1/4 inch up the sides of the cake pan. Carefully transfer to the oven; bake until the eggs are set, 20 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if needed, add the Canadian bacon and cook until crisp, 2 to 3 minutes per side; set aside.
• Cut the baked eggs into 4 equal pieces. Spread the rolls with the dijonnaise, then sandwich with the Peppadews, bacon, cheese and eggs. Place the sandwiches on a baking sheet and bake until the cheese melts, about 3 minutes.
• Meanwhile, toss the greens with the remaining 1 tablespoon olive oil, the Peppadew brine and fried shallots; season with salt and pepper. Serve with the sandwiches.

FARMHOUSE HASH WITH POT-POACHED EGGS

Steps:

• Heat the canola oil in a large skillet over medium heat. Add the onion, carrot, celery, potatoes, sausage, paprika, garlic, red pepper flakes and 1/2 teaspoon salt. Saute, stirring frequently, until the potatoes and carrots are tender and the sausage is cooked through, about 15 minutes.
• Meanwhile, bring a medium pot of water to a simmer over low heat and add the vinegar. Crack an egg into a small bowl and carefully slide it into the simmering water. Quickly repeat with the remaining eggs. Using a slotted spoon, carefully corral the white of each egg around its yolk. Poach the eggs until the whites are firm, or to the desired degree of doneness, 3 to 5 minutes.
• Divide the hash among 4 plates. Top each with a poached egg. Season with salt and black pepper.

EGG & POTATO HASH W/ CANADIAN BACON

Steps:

• Warm oil in a non-stick skillet over high heat.
• Add potatoes and onion; cook, stirring frequently, for 5 minutes, or until onion starts to brown.
• Add garlic and season with salt and pepper.
• Cover and cook for 10 minutes, or until potatoes are tender.
• If potatoes start to stick, add a little water or chicken broth to pan.
• Add the tomato and cook for 3 minutes, or until just softened.
• Use large spoon to make 4 depressions in mixture.
• Break an egg into each depression.
• Season eggs with salt and pepper, cover, and cook for 3 to 4 minutes.
• Sprinkle with cilantro.
• Serve with 2 slices of Canadian bacon.

CANADIAN BACON HASH WITH POACHED EGGS

Steps:

• Place the potatoes in a saucepan and add cold water to cover. Cover the pan and bring to a boil over high heat. Uncover and cook until the potatoes are just tender when pierced, about 20 minutes. Drain the potatoes and let cool. Peel and cut into 1-inch pieces; set aside. In a large fry pan over medium-high heat, melt the butter in the oil. Add the Canadian bacon and cook, stirring often, until the bacon begins to sizzle and is lightly browned, about 5 minutes. Add the green onions, celery, bell pepper and thyme and continue to cook, stirring often, until the vegetables have softened, about 4 minutes. Add the potatoes and cook, stirring often, until the potatoes are heated through, about 4 minutes (longer if potatoes were refrigerated). Season with salt and pepper. Meanwhile, fill a sauté pan three-fourths full of water; add several drops of vinegar and bring to a boil. Reduce the heat to a bare simmer. Crack each egg into a small bowl or cup, then slide carefully into the simmering water. Cover and poach the eggs until the whites are firm and the yolk sacs have thin veils of white, 4 to 6 minutes, depending on your taste. Spoon the hash onto individual plates and top each serving with a poached egg.

WAKE-UP CASSEROLE - CANADIAN BACON

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Arrange hash brown patties in a single layer in the prepared baking dish; top with Canadian bacon. Sprinkle Cheddar-Monterey Jack cheese over Canadian bacon.
• Whisk egg substitute, milk, salt, and mustard together in a bowl; pour over cheese layer. Cover dish with aluminum foil.
• Bake in the preheated oven for 1 hour. Remove aluminum foil and bake until a knife inserted in the center comes out clean and edges are golden brown, about 15 minutes.

CANADIAN BACON HASH WITH POACHED EGGS

Steps:

• Place the potatoes in a saucepan and add cold water to cover.
• Cover and bring to a boil over high heat.
• Uncover and cook until the potatoes are just tender when pierced, about 20 minutes.
• Drain the potatoes and let cool (or refrigerate overnight).
• Peel and cut into 1-inch pieces; set aside.
• In a large frying pan over med-high heat, melt the butter in the oil.
• Add the Canadian bacon and cook, stirring often, until the bacon begins to sizzle and is lightly browned, about 5 minutes.
• Add the green onions, celery, bell pepper, and thyme and continue to cook, stirring often, until the vegetables have softened, about 4 minutes.
• Add the potatoes and cook, stirring often, until potatoes are heated through, about 4 minutes (longer if potatoes are refrigerated).
• Season to taste with salt and pepper.
• Meanwhile, fill a saute pan 3/4 full of water; add several drops of vinegar and bring to a boil.
• Decrease the heat to a bare simmer.
• Crack each egg into a small bowl or cup, then slide carefully into the simmering water.
• Cover and poach the eggs until the whites are firm and the yolk sacs have thin veils of white, 4-6 minutes, depending on your taste.
• Spoon the hash onto individual plates and top each serving with a poached egg.
• Sprinkle with parsley.