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Mushroom & Leek Hash

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 1 hr, 30 mins
Total time 1 hr, 45 mins
Yield

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

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

Ingredients

Nutrition 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

How to Make It

  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.

    Preparing Leeks
  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.