Garlic, Potato & Leek Hash

Garlic, Potato & Leek Hash
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With eggs! Cannot forget the eggs with any hash. There is two ways described on how to prepare the eggs, one is separately and then placed on the hash, or my preferred method, right on top of the hash in the pan. On my to cook list.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
30-40 minutes
Garlic, Potato & Leek Hash
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
With eggs! Cannot forget the eggs with any hash. There is two ways described on how to prepare the eggs, one is separately and then placed on the hash, or my preferred method, right on top of the hash in the pan. On my to cook list.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. Add the diced potatoes to a medium size pot, add water to cover by an inch and add the vinegar as well. Bring to a boil then reduce heat to medium, cook until just for tender, about 10 minutes, don't over cook them. when just fork tender, remove from heat and drain. Set aside.
  2. Clean the leaks by cutting off the root ends and the the dark green leafy part. Rinse, then thinly slice into rings, add the slice to a bowl of cold water and stir and agitate the water to remove any sand or dirt between the various layers. Remove the slices and drain any water from them. If there is a lot of grit in the water after you removed the slices, pour that out and repeat the process just to be sure the leeks are good cleaned.
  3. Heat the olive oil in a large pan, a cast iron pan would be ideal. When hot, over medium heat, add the sliced leeks and cook until just soft, about 5-6 minutes or so.
  4. Add the diced potatoes, garlic, paprika, and salt, and cook until the potatoes are golden brown.
For Eggs Cooked Seperately
  1. When the potatoes are golden brown, place the hash on plates to serve. Same pan, crack in your eggs and cooked to your desired likeness. Place an egg on each plate of hash, serve.
For Eggs Cooked on the Hash
  1. Lower heat to low. Use a large spoon and make 4 to 5 indentations in the potatoes. Crack an egg into a small bowl, gently pour the egg into an indention in the hash, repeat for the rest of the eggs. The reason I state use a bowl, if you crack an egg directly into the hash but a yolk breaks, the egg will just disappear into the hash, still very good, not visually appealing though.
  2. Once the eggs are on the hash, season them with salt and pepper to your liking, and cover the pan with a lid. Check the eggs every minute or so to get perfect sunny side up eggs. Serve by scooping out a portion of hash with the egg already on top.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Taquería-Style Pickled Jalapeños and Carrots

Taquería-Style Pickled Jalapeños and Carrots
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These sound wonderful for tacos or burritos. I am currently waiting on some jalapeno peppers to grow.
Servings Prep Time
2 pints 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 pints 5 minutes
Cook Time
15 minutes
Taquería-Style Pickled Jalapeños and Carrots
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These sound wonderful for tacos or burritos. I am currently waiting on some jalapeno peppers to grow.
Servings Prep Time
2 pints 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 pints 5 minutes
Cook Time
15 minutes
Ingredients
Servings: pints
Instructions
  1. Heat a splash of olive oil in a large non stick pan, then add the onion and garlic, saute for a few minutes, then add the peppers, carrots, oregano, peppercorns, and bay leaf. Saute for just a few minutes.
  2. Add the vinegar, water, and sea salt. Bring to boil the reduce to a simmer and cook for 10-15 minutes, stirring occasionally or until the peppers turn to an army green color.
  3. Fill each jar with the pepper and carrot mixture, top up the jar with the brine. Cool to room temperature, cover and store in the fridge. Can be used after a few hours but wait for a day or two for the flavor to develop.
Recipe Notes

Low cost.

Provided courtesy of good friend, Stephen Connell.
United States.