BREAKFAST HASH

Ingredients

• 4 unpeeled medium yellow potatoes
• 1 tbsp salted butter
• 2 sprigs fresh thyme
• 1 bay leaf
• 2 tbsp salted butter
• 4 cups sliced onions
• 1/4 cup canola oil
• 1 tbsp chopped fresh sage
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1/8 tsp nutmeg
• 2 cloves garlic, finely chopped
• 7 oz (200 g) thin slices deli Montreal smoked brisket, sliced
• 1/2 cup thinly sliced green onions
• 6 poached large eggs
• Chopped fresh parsley

Directions

1. Preheat oven to 350°F.
2. Place potatoes, 1 tbsp butter, thyme and bay leaf in centre of a piece of foil. Bring edges of foil together to form a packet; close all edges with tight double folds.
3. Bake until potatoes are tender, about 1 hour.
4. Meanwhile, to caramelize onions, melt 2 tbsp butter in a large nonstick frypan over medium-low heat. Add onions and cook, stirring occasionally, until light golden, about 25 – 30 minutes; set aside.
5. Open packet; remove and discard thyme and bay leaf. When cool enough to handle, dice potatoes.
6. Heat oil in a large non-stick frypan over medium heat. Add potatoes and cook, stirring and flattening every 5 minutes, for 15 minutes or until golden brown.
7. Flatten potatoes and add caramelized onions, sage, salt, pepper, nutmeg and garlic; stir to combine. Top with smoked brisket and green onions; cook, without stirring, for 5 minutes.
8. Divide potato mixture among individual serving plates. Top each serving with a poached egg and sprinkle with parsley.