Written for one request, published for everyone
Crispy Leek and Potato Hash with Fried Eggs
Parboiled potatoes fried crisp with sweet leeks, melted cheddar and eggs on top.
- Total
- 40 min
- Hands on
- 30 min
- Serves
- 2
- Method
- hob
- Cuisine
- British
Per serving · estimated
- Energy
- 715 kcal
- Protein
- 27 g
- Fat
- 41 g
- Carbs
- 59 g
Method
Step 1 of 10
Cut the potatoes into 2 cm cubes, no need to peel.
Potatoes
Step 2 of 10
Boil the potatoes in salted water for 8 minutes until just tender at the edges.
- Potatoes
Salt
Step 3 of 10
Drain the potatoes well and let the steam dry them off for a minute.
- Potatoes
Step 4 of 10
Meanwhile trim and slice the leeks into thin rounds and rinse them.
Leeks
Step 5 of 10
Heat the olive oil in a large frying pan over medium-high heat.
Olive oil
Step 6 of 10
Fry the potatoes undisturbed for 10 minutes, turning a few times, until crisp and golden.
- Potatoes
Step 7 of 10
Add the leeks, chopped garlic and smoked paprika and cook 6 minutes until the leeks are soft.
- Leeks
Garlic
Smoked paprika
Step 8 of 10
Grate the cheddar and stir it through the hash, then season and keep warm off the heat.
Cheddar- Salt
Black pepper
Step 9 of 10
Melt the butter in a small pan and fry the eggs until the whites are opaque and set through, 71 °C.
Butter
Eggs
Step 10 of 10
Spoon the hash onto plates, top with the eggs and scatter with chopped parsley.
Parsley
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.