Montreal Smoked Meat Hash

Instructions

1. Prepare the potatoes
   Place diced potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt and bring to a boil. Cook for 5 minutes until slightly tender but not fully cooked. Drain well and set aside to dry slightly.
2. Cook the vegetables
   Heat 1 tablespoon of oil in a large cast-iron skillet over medium-high heat. Add the diced onion and bell pepper, cooking for 5-7 minutes until softened and beginning to brown. Add minced garlic and cook for another 30 seconds until fragrant. Transfer to a plate.
3. Crisp the potatoes
   In the same skillet, add the remaining oil and butter. When hot, add the par-boiled potatoes in a single layer. Cook undisturbed for 3-4 minutes until the bottom side is golden brown. Flip and continue cooking for another 3-4 minutes until crispy on multiple sides.
4. Combine and season
   Return the onion-pepper mixture to the skillet with the potatoes. Add the diced Montreal smoked meat, smoked paprika, and dried thyme. Stir to combine and cook for 3-4 minutes until the meat is heated through and slightly crisp on the edges. Season with black pepper (salt may not be needed due to the saltiness of the smoked meat).
5. Create wells and add eggs
   Using a spoon, create 4 wells in the hash mixture. Crack an egg into each well. Cover the skillet and cook for 3-5 minutes until the egg whites are set but the yolks are still runny (or cook longer if you prefer firmer yolks).
6. Add cheese and finish
   Sprinkle the grated cheddar cheese over the hash and cover for 1 minute to melt. Garnish with fresh chopped parsley before serving.
7. Serve hot
   Serve immediately, with Dijon mustard on the side. Each portion should include one egg and a generous helping of the hash. Rye toast makes an excellent accompaniment.