Mushroom Leek Hash with Poached Eggs

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Mushroom Leek Hash with Poached Eggs is has hearty mushrooms and delicious flavor from the leeks.  It is the perfect breakfast for dinner recipe.

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.

A Kitchen Hoor's Adventures | #MeatlessMonday Mushroom & Leek Hash with Poached Eggs

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.

A Kitchen Hoor's Adventures | #MeatlessMonday Mushroom & Leek Hash with Poached Eggs

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.

A Kitchen Hoor's Adventures | #MeatlessMonday Mushroom & Leek Hash with Poached Eggs

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.

A Kitchen Hoor's Adventures | #MeatlessMonday Mushroom & Leek Hash with Poached Eggs

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!

Mushroom & Leek Hash with Poached Eggs
Yield: 4 servings

Mushroom & Leek Hash with Poached Eggs

Cook Time: 25 minutes
Total Time: 25 minutes

Mushroom and Leek Hash with Poached Eggs is has hearty mushrooms and delicious flavor from the leeks. It is the perfect breakfast for dinner recipe.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove the eggs with a slotted spoon to a plate covered with paper towels.
  7. Divide the hash evenly between 4 plates. Top each with 2 eggs. Serve with toast or a toasted, sliced baguette.

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  1. I'm totally in "runny egg" camp – yolks only though, not whites! Despite your warning I had to click over and see what balut was. Should not have looked while I had a mouthful of food – big mistake – need I say more!

    Your hash looks great.

  2. I do like how you've done this. I did a hash today with mushrooms but although it tasted nice it looked pretty average – so you won't be seeing it over at Carole's Chatter…. Cheers

  3. Growing up, I loved that canned corned beef hash. My great grandmother would serve it often and I thought I was just the luckiest.

    Eggs weird me out too when they are undercooked. But the smell of overcooked eggs skeeves me out too. Just call me Goldilocks.

    Now that I've written a novel, thank you for sharing your hash this week. I'm all over anything dealing with potatoes!

  4. Now you're really going to laugh- I got your reply, but you found my wonderful niece, and it's her blog. We look exactly alike(I wish!), except for a few years, so it's an easy mistake. I may have logged in wrong, who knows? But I'm glad I gave you a laugh, and so glad to know you knit. Sweaters, impressive! And sooo kind! Thank you!! Keep cooking and knitting and I'll keep reading!

  5. OMG!!! Your hash sounds tasty, but you know if you mention belut and don't tell me what is it, I HAVE to click on it. I must know what it is. Your warning does not help at all!! Next time tell me it's a fried duck embryo!!! YUCK! Now I must call you a Kitchen Hoor!! 🙂 And try to forget the poor baby duck burned into my retinas for all time…

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