Potato Leek Hash Recipes

LEEK, BACON AND MUSHROOM POTATO HASH

Leek, Bacon and Mushroom Potato Hash image

This Potato Hash is paired with mushrooms, bacon, leeks, paprika, cayenne, and thyme for a filling and flavorful brunch dish.

Provided by Joanne Ozug

Time 55m

Number Of Ingredients 9

Ingredients

6 oz bacon ((about 10 strips))
8 oz Baby Bella mushrooms (thinly sliced)
2 cups sliced leeks* ((white and light green parts only))
2 tbsp ghee ( or other desired cooking fat)
2 lbs russet potatoes (peeled and diced)
1/2 tsp paprika
1/4 tsp dried thyme ((or use a few sprigs of fresh thyme))
1/4 tsp cayenne pepper
kosher salt

Steps:

Start by cooking the bacon over medium heat in a 12" nonstick skillet, for about 10 minutes, until the bacon is crispy and fat has rendered. Remove the bacon to a paper towel to drain, leaving the bacon fat in the skillet.
Increase the heat to medium high, and add the mushrooms. Cook for about 5-8 minutes, until the mushrooms no longer give off water and they have started to brown. Remove the mushrooms to a bowl, leaving as much bacon fat behind as possible.
Turn the heat back down to medium. Add the leeks to the pan, and season with 1/4 tsp salt and 1/8 tsp black pepper. Cook for 8-10 minutes until softened and slightly caramelized. Remove to the mushroom bowl.
There will likely not be any bacon fat left in the pan at this point, so add the ghee (or other desired cooking fat), and add the potatoes. Season with the paprika, thyme, cayenne, and 3/4 tsp salt. Toss well, and cook potatoes for about 15-20 minutes, until fork tender and slightly golden.
Chop or crumble the bacon, and add it back to the pan, along with the cooked mushrooms and leeks. Toss and cook for 2 minutes, then taste to make any final seasoning adjustments. Serve and enjoy!

Nutrition Facts : Calories 370 kcal, Carbohydrate 44 g, Protein 12 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 28 mg, Sodium 296 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

POTATO-LEEK HASH

Potato-Leek Hash image

Provided by Ming Tsai

Categories side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 cups leek rings (1/4 inch), about 3 leeks
3 tablespoons duck fat or butter
1/2 cup dry white wine
6 each large yukon gold potatoes, peeled and 1/4 inch dice
1/4 cup chopped chervil
Salt and black pepper to taste

Steps:

In a hot skillet, coat with 1 tablespoon of fat and sautee leeks until soft, about 6 minutes. Season. Deglaze with white wine and completely reduce. Set leeks aside, wipe out pan and heat again. Add remaining fat and sear potatoes brown, about 10 minutes. Add back the leeks and chervil. Move around quickly to heat thoroughly. Check for seasoning.
PLATING On the plate with the liver, place hash to the side and ladle sauce on the liver.

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