Mushroom & Leek Hash

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Mushroom & Leek HashRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Try this veggie-filled hash for a delcious one-dish dinner. 

Serves 6 (serving size: about 3/4 cup hash and 1 egg)


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1/4 cup canola oil, divided
1 1/2 cups thinly sliced leek
6 ounces sliced portobello mushroom caps
1 tablespoon chopped fresh thyme
1 cup Brussels sprout leaves
6 cherry tomatoes, halved
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 tablespoons half-and-half, divided
1/4 cup white vinegar
6 large eggs
2 tablespoons chopped fresh flat-leaf parsley


Hands-on: 1 Hour, 30 Minutes
Total: 1 Hour, 45 Minutes

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add leek; cook 2 minutes, stirring. Add mushrooms and thyme; cook 4 minutes.

2. Heat a cast-iron skillet over medium-high heat. Add remaining 3 tablespoons oil and potatoes; cook 4 minutes. Add leek mixture, garlic cream, sprouts, tomatoes, 1 teaspoon salt, and 1/4 teaspoon pepper; cook 2 minutes. Stir in half-and-half.

3. Add water to a saucepan, filling two-thirds full; bring to a boil. Reduce heat; stir in vinegar. Break each egg into a custard cup. Gently pour eggs into pan; cook 3 minutes. Remove with a slotted spoon; place on a paper towel-lined plate.

4. Stir remaining 2 tablespoons half-and-half into hash to loosen. Divide hash among 6 plates. Top each serving with 1 egg; sprinkle evenly with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Garnish with parsley.

Created date

August 2015

Nutritional Information

Calories 362
Fat 20.8 g
Satfat 5 g
Monofat 9.2 g
Polyfat 4.4 g
Protein 12 g
Carbohydrate 34 g
Fiber 5 g
Cholesterol 199 mg
Iron 3 mg
Sodium 504 mg
Calcium 120 mg