Mushroom & Leek Hash Recipe

Name: Mushroom & Leek Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup canola oil, divided, 1 1/2 cups thinly sliced leek, 6 ounces sliced portobello mushroom caps, 1 tablespoon chopped fresh thyme, and more.

Yes, Mushroom & Leek Hash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom & Leek Hash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions