Leek-Top Baking-Sheet Hash

Name: Leek-Top Baking-Sheet Hash
Yield: 4 servings
Ingredients: 1 pound smoked beef brisket or corned beef; 1½ pounds fingerling potatoes or other small potatoes, cut into small pieces; 2 red bell peppers, stems and seeds removed, cut into bite-size pieces; 3 leeks, washed and thinly sliced; 4 garlic cloves, finely chopped; ¼ cup grapeseed oil; Coarse sea salt and coarse ground black pepper; 8 eggs; ½ cup dukkah; 1 cup chopped fresh herbs, such as parsley, cilantro, and/or mint leaves; Harissa or Chinese red chile paste, optional

By Joel Gamoran

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.

Recipe notes

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Recipe notes

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