Canadian Bacon Hash With Poached Eggs Food

25 BEST WAYS TO COOK CANADIAN BACON

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Canadian bacon recipe in 30 minutes or less!

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.

AVOCADO TOAST WITH POACHED EGGS & PROSCIUTTO

Steps:

• 1. In a pot of boiling water, add a Tbsp of vinegar and gently swirl the water in one direction. Carefully drop the eggs one at a time and poach for 2-4 minutes or until desired doneness.
• 2. Meanwhile cut the avocados in half, remove stones and scoop out the flesh into a bowl. Mash with a fork and squeeze in fresh lemon or lime juice and salt and pepper.
• 3. Smear toast with avocado, and top with lettuce, tomatoes, prosciutto and the poached egg. Top with sea salt and freshly cracked black pepper and serve immediately.
• 4. ENJOY!

MEXICAN CHICKEN HASH WITH POACHED EGGS

Steps:

• NOTE: If you are using leftover or pre-cooked chicken I add it after sauteing the vegetables; if fresh chicken, I saute the chicken first.
• NOTE: If you are using leftover sweet potatoes, I just chop fine, if not, I grate my fresh sweet potatoes.
• Chicken and Vegetables -- In a large oven proof saute pan. I love my cast iron for this. Melt your butter over medium high heat and add the chicken (if fresh) and cook the chicken 3-4 minutes until it starts to brown, and then add the vegetables and cook another 5 minutes until soft.
• If using pre-cooked chicken or leftovers, melt the butter and add the vegetables and cook 5 minutes until soft then stir in the chicken.
• Potatoes and Seasoning -- Now add either the diced leftover sweet potatoes, or the fresh shredded sweet potatoes, garlic, chipoltes, 1/2 cup cheese, fresh herbs, salt, pepper and 1 cup of the chicken broth. Now cook 2-3 minutes if using the leftover potatoes, or it may need a bit longer (4-5 minutes) if you are using fresh grated. Stir well to combine all the ingredients. Note, there should be some good moisture in the bottom of the pan from the broth, if not you can add a little bit more. Remove from the heat and preheat the oven to 400 degrees. Again, make sure there is a little broth in the bottom, not too much.
• Eggs -- Now, I just take the bottom of a glass and make 6 indentations in the hash. One in the center and 5 around the outside of the pan. Then, crack 1 egg at a time in a small dish and put the egg into each indentation. Now sprinkle the cheese around the eggs. Salt and pepper the eggs liberally.
• Bake -- 400 degrees, middle shelf. Place in the oven and cook about 7-10 minutes until the eggs are to your liking. Depending on the size of your pan and type of your pan and the size of your eggs it may take a bit longer - ENJOY!

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.