Photo by Jennifer Rice

Garlic Potato And Leek Hash

Prep Time: 10 min
Cook Time: 35-45 min
Servings: 4 people
This simple egg recipe is bursting with flavor, texture and aroma. Make it for breakfast or save it for a delicious weekend brunch!

Oh how I love egg recipes, and this is beyond good ! This garlic potato and leek hash with a fried egg is an absolutely perfect meal, it will quickly become a family favorite. Leeks are an amazing veggie to work with; they are sweeter than onions and have beautiful texture that pairs really well with potato hash. I also find that using vinegar when parboiling potatoes helps them get crispy when making the hash.

Be carful not to over cook the potatoes when parboiling; they should be just tender enough to pierce with a fork. When using leeks, make sure you clean them really well, as they can contain a fair bit of dirt between the layers. The best way to do this is by removing the dark green leaf ends with a sharp knife and discarding them. Then, thinly slice the leeks into rings or thin strips. Submerge in a bowl of really cold water and stir to remove any dirt between the layers. Scoop the leeks into a colander and shake any excess water out.




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  1. Cover the potatoes with cold water and vinegar, and bring to a boil in a saucepan over high heat.
  2. Reduce the heat to medium and cook until tender, about 12-17 minutes. Drain the potatoes and cool slightly before cutting them into small pieces.
  3. Warm the olive oil In a large skillet over medium heat. Add the leeks and cook until they're just becoming soft, about 5 minutes.
  4. Add the potatoes, garlic, paprika and salt, and cook until golden brown.
  5. Place the hash into individual bowls and fry your eggs in the skillet.
  6. Serve the eggs on top of the hash. Sprinkle with some paprika or sumac and serve hot!
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