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Prep Time
10 mins
Total Time
25 mins


medium baking potatoes, peeled and quartered
eggs, divided
2.5 oz
corned beef, finely chopped
75 g
green onions, finely chopped
salt and white pepper to taste
1/3 cup
75 mL
2 tbsp
vegetable oil
30 mL


Step 1

Boil potatoes in lightly salted water until tender. Drain well, mash, and transfer to a bowl to cool to room temperature. Fork-beat 1 egg and mix into potatoes, along with corned beef, green onion, salt and pepper.

Step 2

Spread breadcrumbs onto a wide plate. Dip hands in cold water and shape potato mixture into four 1-in./2.5-cm thick hash cakes. Place on breadcrumbs, turn to coat and gently press crumbs onto hash cakes to stick. Set aside.

Step 3

In saucepan, bring water to a simmer to poach remaining eggs. Meanwhile, heat the oil in large non-stick skillet on medium heat. Cook hash cakes 3 to 4 min. per side, or until golden and heated through. As hash cakes finish cooking, poach eggs in the simmering water 3 to 4 min., or to desired doneness.

Step 4

Plate hash cakes; top each with a poached egg to serve.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Breakfast Safeway

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Saturated Fat:
3 g
25 g
2 g
250 mg
14 g
560 mg
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