Mushroom & Leek Hash

Name: Mushroom & Leek Hash
Ingredients: 1/4 cup canola oil, divided; 1 1/2 cups thinly sliced leek; 6 ounces sliced portobello mushroom caps; 1 tablespoon chopped fresh thyme; 1 cup Brussels sprout leaves; 6 cherry tomatoes, halved; 1 1/4 teaspoons kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 4 tablespoons half-and-half, divided; 1/4 cup white vinegar; 6 large eggs; 2 tablespoons chopped fresh flat-leaf parsley

12 ingredients

4 steps

Ingredients

1/4 cup canola oil, divided
1 1/2 cups thinly sliced leek
6 ounces sliced portobello mushroom caps
1 tablespoon chopped fresh thyme
1 cup Brussels sprout leaves
6 cherry tomatoes, halved
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 tablespoons half-and-half, divided
1/4 cup white vinegar
6 large eggs
2 tablespoons chopped fresh flat-leaf parsley

Directions

1

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add leek; cook 2 minutes, stirring. Add mushrooms and thyme; cook 4 minutes.
2

Heat a cast-iron skillet over medium-high heat. Add remaining 3 tablespoons oil and potatoes; cook 4 minutes. Add leek mixture, garlic cream, sprouts, tomatoes, 1 teaspoon salt, and 1/4 teaspoon pepper; cook 2 minutes. Stir in half-and-half.
3

Add water to a saucepan, filling two-thirds full; bring to a boil. Reduce heat; stir in vinegar. Break each egg into a custard cup. Gently pour eggs into pan; cook 3 minutes. Remove with a slotted spoon; place on a paper towel-lined plate.
4

Stir remaining 2 tablespoons half-and-half into hash to loosen. Divide hash among 6 plates. Top each serving with 1 egg; sprinkle evenly with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Garnish with parsley.