Happy Monday, all! Eat anything good this weekend? I spent my weekend catching up on Newsroom, running errands, and generally being lazy.
Leeks and potatoes have been partners in crime since the beginning of time. Maybe that is a false statement, but they just seem to always be together. Leek and potato soup, leek and potato omelettes, leek and potato cakes. Leek and Potato hash was my answer to a very lazy Saturday morning. In fact, poaching those eggs was probably the most effort I exerted all day. And I'm not ashamed to admit it.
Leek and Prosciutto Hash (feeds two):
- Two medium sized russet potatoes
- 1 leek, chopped
- 1 scallion
- 1 shallot or 1/2 white onion
- 1/4 cup diced prosciutto
- 1 tbsp paprika or chili powder
- 1 jalapeno or 1/2 bell pepper
- salt & pepper
- pat of butter or olive oil
Dice the potatoes and blanch them in salted boiling water until they are medium soft and can be pierced easily with a fork, about 5 minutes. Drain and set aside while you dice the leek, scallion, prosciutto, shallot, and pepper. In a cast iron pan, melt the butter over medium high heat. Dump the potatoes in there. Try to spread them out in one single layer and let them sit, cooking, for a while without moving. This is going to create those delicious crispy brown sides! Salt and pepper liberally.
Cover the pan and let cook on medium high for about 5 minutes. Afterwards, give it a good stir and add the leeks, scallion, prosciutto, shallot, pepper, paprika, salt and pepper. The mixture should really be getting fragrant. Stir, then let this sit in the pan on medium without moving for another 4 or so minutes. When the prosciutto is crispy and the leeks are cooked down, the hash is ready. Top with two poached eggs and an obscene amount of hot sauce.
