Potato-Leek Hash with a Fried Egg

Wake up to a hearty hash
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To learn more about this recipe, read the related story, "TT Plated: Leeks," in our National edition. 

Potato-Leek Hash with a Fried Egg

Recipe from the Tasting Table Test Kitchen

Yield: 2 servings

Cook Time: 40 minutes


2 medium Yukon Gold potatoes, peeled

1 tablespoon plus ¾ teaspoon kosher salt, divided

5 tablespoons unsalted butter, divided

½ teaspoon freshly ground black pepper

¼ teaspoon dried red pepper flakes

3 medium leeks--white and light green parts only, halved lengthwise and thinly sliced crosswise

3 garlic cloves, very finely chopped

1 tablespoon finely chopped fresh dill

2 large eggs

1 tablespoon finely chopped chives

Flaky salt for serving


1. Fill a large saucepan with water and bring to a boil over high heat. Add the potatoes and 1 tablespoon of the salt and cook until a paring knife easily slips into the center of a potato, 20 to 25 minutes. Drain the potatoes and let them cool. To a large bowl, add the cooled potatoes and use a potato masher (or fork) to roughly smash the potatoes into medium-size chunky pieces.

2. Meanwhile, while the potatoes cook, make the leeks: In a large skillet set over medium-high heat, add 1 tablespoon of the butter, the black pepper and red pepper flakes, swirling the pan until the butter is melted. Stir in the leeks and cook, stirring often, until the leeks are browned and crisp around the edges, about 5 minutes. Stir in the garlic and the remaining ¾ teaspoon of salt and cook until the garlic is fragrant, about 1 minute. Transfer the leek mixture to the bowl with the potatoes. Add the dill and use a fork to combine until the mixture is combined, yet still rough-textured (don't overmix).

3. To the skillet, add 3 tablespoons of butter. Once the butter is melted, let it brown, swirling often, about 1 minute. Add the potato mixture, spreading it out into an even layer in the pan. Reduce the heat to medium and cook until the bottoms of the potatoes are crisp and browned, about 4 to 6 minutes. Turn off the heat and set aside.

4. In a large nonstick skillet set over medium-high heat, add the remaining 1 tablespoon of butter. Once it is melted, add the eggs, reduce the heat to medium, and cook until the whites are cooked through and the yolks are soft, 4 to 5 minutes. Turn off the heat.

5. Use a fork to stir the potato mixture and divide it between 2 plates. Top each with a fried egg. Sprinkle with the chives and flaky salt and serve.

Scallops in Dashi-Citrus Broth with Bok Choy and Shiitake Mushrooms →

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