Mushroom Leek Hash with Poached Eggs is has hearty mushrooms and delicious flavor from the leeks. It is the perfect breakfast for dinner recipe.
Hash. I haven’t made many hashes in my time. It’s just not something we have a lot; aside from the canned corned beef hash that Hormel sells. Ya know the one. Oh don’t judge like you’ve never bought a can or even been tempted to buy a can. And if you’ve ever order corned beef has out, that’s what you’re getting so don’t say you’ve never had the canned if you’re ordered it out. If you’ve never had corned beef hash EVER in your life, then okay. YOU that 10% are allowed to judge.
But this isn’t canned hash. This doesn’t even have corned beef in it at all. Though, I can’t wait to dive into the corned beef we’re having on St. Patrick’s Day. Yes. I know it’s a Monday, but I think this is a #MeatlessMonday that we can skip. It’s St. Patrick’s Day! How can this person with Irish descent NOT eat corned beef and cabbage? And Irish soda bread? Heck. I may even make some oatmeal cakes or potato bread.
This dish is kind of green. With the leeks and garnished with chives. Yeah. It’s a stretch.
Again, in wandering around on Pinterest there were several recipes for hashes. Not that I was looking for hash recipe. I think someone posted a Brussels sprouts hash? Lord knows. I go off on tangents with just a mention or even just one picture of something. Then, it’s like a light bulb goes off and off I go. Dad calls it making leaps. Sometimes, I really have to track back to how I started down that road in my brain. It’s amusing; to me at least.
You see, when I was very young and impressionable, I watched a 60 minutes show on eggs and chickens. I can’t remember the whole show and I can’t even remember what it truly was about. I just remember, when it was over, that I vowed to NEVER eat a runny egg again. Since then, they just don’t taste good to me. I don’t know why. They just don’t. And if the white isn’t cooked through? *herck* And don’t even get me start on balut. CLICK AT YOUR OWN RISK!! Just sayin.
I got all fancy schmancy in the garnish of this dish. Yeah, it’s just two pieces of chives, but they look so cool, don’t they? Especially with our plates. Just so, art deco!! Food really has to LOOK good and AND taste good. We honestly DO eat with our eyes, first. So, even though it’s just the two of us, I’m trying to plate our dinner and make it look pretty. Not just for photos, but for us to enjoy the whole experience of meals like this one.
This was my plate. Yes, it’s a little runny, but I was okay with that. I wanted S’s to be even more runny, but it was a semi-fail. I put mine in about 2 minutes before his, but they sat too long while waiting for the bread. Needless to say, I have timing issues sometimes. They were still jiggling when I took his out of the pan, but you really do need to take into account RESIDUAL cooking times. No, this is not just for meat. Remember this when making poached eggs. Unless they’re coming out of the pan and going RIGHT on the plate to be eaten, take them out sooner than you think. Just like scallops; sooner than ya think.
This is a breakfast for dinner #MeatlessMonday. It’s a hearty, tasty, and elegant looking meal. The mushrooms are truly the meat of the dish, but I really like the subtle flavor of the leeks and how the potatoes just enhance the base of this hash. Top this with your egg of choice!
- 1 cup onion, diced
- 2 cups mushrooms, chopped
- 2 cups leeks, rinsed, drained, and diced
- 2 cups potatoes, peeled and diced
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 2 teaspoons fresh thyme, chopped
- 8 large eggs
- Heat a large skillet coated with cooking spray over medium-high heat. Add the potatoes and cook 3 to 4 minutes and cook until they begin to brown and get tender. Add the onions and cook 2 minutes; then add the leeks and cook 5 minutes; stirring occasionally.
- Once the onions and leeks are soft, add the mushrooms and cook until the liquids have been released and evaporated. Reduce heat to low and keep warm.
- Heat a skillet filled with 1 1/2 to 2 inches of water to almost boiling. Bubbles will start to form on the bottom and sides of the pan. Add 1 teaspoon white vinegar.
- Working with one egg at a time, crack them into a custard cup or small bowl first, then place the cup near the surface of the water and carefully slide the egg into the water.
- Turn off the heat, cover, and let the eggs cook at least 4 minutes or until the whites are cooked. If you desire a harder yolk, allow them to cook longer.
- Remove the eggs with a slotted spoon to a plate covered with paper towels.
- Divide the hash evenly between 4 plates. Top each with 2 eggs. Serve with toast or a toasted, sliced baguette.