• Home
  • About
    • Mains / Dinner
    • Sides / Salads
    • Desserts
    • Drinks
    • Tokyo, Japan
    • Shanghai/Beijing/Tianjin, China
    • Montauk, Long Island
    • Oslo, Norway
    • Copenhagen, Denmark
    • Amsterdam, Netherlands
    • Belgium
    • Iceland
  • Subscribe
Menu

steph's apartment kitchen

Street Address
City, State, Zip
Phone Number

Your Custom Text Here

steph's apartment kitchen

  • Home
  • About
  • Recipe Index
    • Mains / Dinner
    • Sides / Salads
    • Desserts
    • Drinks
  • Travel
    • Tokyo, Japan
    • Shanghai/Beijing/Tianjin, China
    • Montauk, Long Island
    • Oslo, Norway
    • Copenhagen, Denmark
    • Amsterdam, Netherlands
    • Belgium
    • Iceland
  • Subscribe

Leek and Prosciutto Hash

August 19, 2012 Steph Xiang
20120819-103928.jpg

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.

20120819-103937.jpg
20120819-103937.jpg
In Recipes Tags breakfast, eggs, gluten-free, leeks, potatoes, prosciutto, dinner2
← Heirloom Tomato Salad with Basil Green Goddess DressingHomemade Ravioli: Two Ways →

#tbt to the best things in life- bread, cheese, wine, and this view.
When at a monastery, do as the monks do. 🍻
Louvre-ing France so far 🍷πŸ₯πŸΎπŸŒπŸ₯–πŸ‡«πŸ‡·
2017 had its ups and downs but this was by far the best part. Can’t wait to ring in the new year celebrating my faves @abastian and @stephlizza!!
The farmhouse is still in progress with no end in sight but at least the guest quarters are πŸ‘ŒπŸΌ. Airbnb date TBD.
Go away vampires. We're up to our ears in garlic. πŸ‘©πŸ»β€πŸŒΎπŸ‘¨πŸΌβ€πŸŒΎ
The perks of working at @eatoffbeat for the summer is that you get to style photo shoots, eat authentic ethnic food, AND support refugees in NYC. 
#whycbs #summerintern
PSA: Go follow @bugnutfarm for exclusive BTS pictures aka embarrassing photos of the both of us and our progress renovating the farm! Also, come visit ok??!
Welp, we hacked and chainsawed our way to the far side of the barn, but the view was worth it!

See Me on Tastespotting

Recent Recipes:

Featured
Tempura Fried Squash Blossoms

Our Orchard:

Featured
Sep 6, 2016
Fried Green Tomato B.L.T. (with Homemade Aioli)
Sep 6, 2016
Sep 6, 2016
Aug 16, 2016
Zucchini 'A la Bocce'
Aug 16, 2016
Aug 16, 2016
Jun 30, 2016
A Garden Tour
Jun 30, 2016
Jun 30, 2016
Apple Cider Caramel Sauce
Oct 12, 2015
Apple Cider Caramel Sauce
Oct 12, 2015
Oct 12, 2015

Β©Steph's apartment kitchen 2011-2017. All content is created by me, unless noted otherwise. All rights reserved.

please do not redistribute my photos, recipes, or content without my permission.

please email Stephsapartmentkitchen@gmail.com with any questions.