Go Back
Montreal Smoked Meat Hash

Montréal Smoked Meat Hash

Easy Montreal smoked meat breakfast hash with sauteed vegetables and soft baked eggs.

Course Breakfast
Cuisine Canadian
Prep 5 minutes
Cook 30 minutes
Total 35 minutes
Yields 3 ... or 2 hungry people
Author Emi


  • 1 ½ pounds baby yukon potatoes washed, dried, halved
  • 4 strips bacon chopped
  • ¼ onion chopped
  • 2 cloves garlic chopped
  • 1 seeded jalapeño chopped (leave the seeds if you like it hot)
  • 1 ½ bell peppers chopped (I used ½ of each green, yellow, and red bell peppers)
  • 300 grams Montréal smoked meat sliced (corned beef works too)
  • 3 large eggs
  • Bacon grease rendered from the cooked bacon
  • Salt and pepper
  • Thyme fresh (a pinch of dried thyme works also)
  • Rosemary fresh, roughly chopped (a pinch of dried rosemary works fine)
  • Green onions finely sliced (for garnish)


  1. Add the potatoes to a microwave safe dish and microwave uncovered on the highest setting for about 5 minutes. Gently stir the potatoes and microwave for another 3 to 5 minutes until they and are soft in the centre and can be easily pierced with a fork. When done, set aside.

  2. Preheat your oven to 350 degrees Fahrenheit.
  3. Add the bacon to the cast iron skillet and cook on medium-low heat until the bacon is crisp and browned (not burnt!). Place the cooked bacon on a paper towel lined plate to absorb the extra grease. Reserve some leftover bacon grease into a small bowl, but leave enough in the skillet to cook the remaining ingredients.
  4. Add the onions and cook on medium heat for about 2 minutes. Add garlic, jalapeños, bell peppers, and Montréal smoked meat. Cook until the vegetables are tender. When done, pour the mixture into a separate bowl and set aside.
  5. Add enough reserved bacon grease to coat the skillet and toss in the baby potatoes. Cook the potatoes for about 10 minutes or until they are lightly browned.
  6. Combine the bacon, vegetables, and smoked meat back into the pan. Season with salt and pepper to taste. Remember the smoked meat and bacon are quite salty themselves, so don’t add too much salt! Stir in some fresh thyme and rosemary.
  7. With a spoon make 3 wells in the potato mixture and crack an egg into each well. Be careful to not break the yolks.
  8. Put the cast iron skillet in the oven and cook for 8 to 10 mins covered. Check how the eggs are doing at the 8 minute mark, the eggs should be soft poached and jiggly.

  9. Garnish with green onions and freshly ground pepper.
  10. Enjoy!