MONTREAL SMOKED MEAT HASH WITH CHILI SAUCE

MONTREAL SMOKED MEAT HASH WITH CHILI SAUCE

Montreal Smoked Meat Hash with Chili Sauce
Print Recipe
Servings Prep Time
4 Servings 25 minutes
Cook Time
25 minutes
Servings Prep Time
4 Servings 25 minutes
Cook Time
25 minutes
Montreal Smoked Meat Hash with Chili Sauce
Print Recipe
Servings Prep Time
4 Servings 25 minutes
Cook Time
25 minutes
Servings Prep Time
4 Servings 25 minutes
Cook Time
25 minutes
Ingredients
SMOKED MEAT HASH
  • 1 tbsp olive oil
  • 4 cloves garlic minced
  • 1/2 Vidalia onion diced
  • 1/2 Red Pepper diced
  • 1 1/2 lbs tri-colored marble or fingerling potatoes, such as Yukon, red and Peruvian purple diced
  • 1 lb smoked meat, sliced at deli to 1/4-inch thick diced
  • 1 sea salt
  • 4 eggs
CHILE SAUCE
  • 2 tbsp citrus champagne vinegar
  • 1 tbsp fresh ginger sliced
  • 1/2 tsp 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 cracker pepper
Servings: Servings
Instructions
FOR THE HASH
  1. Heat the olive oil in a frying pan over medium-high heat. 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.
  2. Add the garlic, onions and peppers and cook until the onions are translucent, about 3 minutes.
  3. Turn down the heat to medium, and add the potatoes and cook until browned, 15 to 20 minutes.
  4. Add the smoked meat to the hash and season with sea salt.
FOR THE EGGS
  1. Heat a nonstick frying pan over medium heat. Add some olive oil.
  2. 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.
  3. 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
  1. 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.
  2. Divide the hash among 4 plates and top each with an egg. Spoon chile sauce over the eggs and hash.
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