Leek-Top Baking-Sheet Hash

October 8, 2018

Corned beef hash in a pan topped with halved runny boiled eggs.

Photo by Jim Henkens

Hash is the most common weekend breakfast in my household. Why? Because you can throw anything on a baking sheet, roast it until crispy, plop a few eggs on top, and your Sunday is made. Roasted or sautéed dark green leek tops are just as good and way more beautiful than their more popular white onion siblings: tender, totally flavorful—they're the hero of this hash.

Ingredients

4 servings

1 pound smoked beef brisket or corned beef (You can go vegetarian by leaving out the meat and goosing up the number of veggies, cut into bite- size pieces)

1 1/2 pounds fingerling potatoes or other small potatoes, cut into small pieces no need to peel.

2 red bell peppers, stems and seeds removed, cut into bitesize chunks

3 leeks, use it all, roots, whites, light green and dark green leaves, washed well and sliced thin

4 garlic cloves, chopped fine

1/4 cup grapeseed oil

Coarse sea salt and coarse ground black pepper

8 eggs, any size

1/2 cup dukkah (Egyptian nut and spice mix that you can buy at a fancy market or on the Internet) or you can throw on some sesame seeds.

1 cup chopped fresh herbs, such as parsley, cilantro, and/or mint leaves (if you have some fresh thyme, you can add it, but no more than 1/4 cup it's a little intense)

Harissa paste (Moroccan red chile paste), if you want. You can use Chinese red chile paste.

Step 1
Turn the oven to 425°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
Step 2
Toss the brisket, potatoes, bell peppers, leeks, and garlic with the oil on the prepared baking sheet. Season with S&P like you mean it. When the oven is up to temp, bake for 20 minutes, then raise the oven temp to 500°F to make the edges crisp and bake for 20 more minutes.
Step 3
While the vegetables are roasting, boil some water in a large saucepan. Turn the heat down so it simmers and carefully slip in the eggs with a slotted spoon. Simmer for 5 to 5 1/2 minutes.
Step 4
准备一大碗的冰水。拿起你的slotted spoon and move the eggs into the ice water. As soon as the eggs are cool enough to handle, about 30 seconds, crack the shells all over by knocking them against the inside of the bowl. Peel the eggs right in the ice water. The cold water will help the shells slip right off the eggs.
Step 5
Pat the eggs dry and roll them in the dukkah to coat lightly. Cut each egg in half.
Step 6
Top the hash with the eggs, cut side up. Garnish with the herbs. Serve with harissa, if you want. You want!

Cover with the author laughing, standing in front of a red truck on a farm, holding a bundle of carrot tops, fennel tops, and other scrap vegetables.

FromCooking Scrappy: 100 Recipes to Help You Stop Wasting Food, Save Money, and Love What You Eat© 2018 by Joel Gamoran. Reprinted by permission of Harper Wave, an imprint of HarperCollins Publishers. Buy the full book fromHarperCollinsor fromAmazon.

Sign InorSubscribe
to leave a Rating or Review

How would you rate Leek-Top Baking-Sheet Hash?

Leave a Review

See Related Recipes and Cooking Tips

37 Leek Recipes That Will Change Your Onion Outlook

What happens when you taste these sweet, leek-packed pastas, tarts, and soups? You melt.
55 Sheet-Pan Dinners to Make Life Just a Little Easier

Sheet-pan cooking means easy weeknight meals—and even easier clean-up.
What to Cook This Weekend: November 23–25

Use up your Thanksgiving leftovers—and return to sensible eating—with these soups, hashes, sandwiches, and more.
How to Buy, Store, and Cook Potatoes

Like a latke-frying, gratin-layering, roasting, smashing, mashing pro.