Fingerling Potato-Leek Hash with Turnip Greens & Eggs*

When Jorge and I first met, the only kind of hash he smoked ate was this nasty “Corned Beef Hash” that came out of a can. It literally came out in the exact same shape as the can, ridges and all, looking like pink mushy dog food. He would toss it in a skillet, heat it up, and serve it with some fried eggs. He tried MULTIPLE times to serve this to me, and only once did I eat it. I was starving, hungover, and the only other thing in his fridge was a box of moldy looking leftover Chinese takeout or a bottle of ketchup. Ahh the single life fridge. But to be fair, my single fridge wasn’t that great either. It mostly consisted of cheap white wine, cottage cheese, milk for cereal, and the cheapest giant tub of queso I could buy.

So needless to say, before this Fingerling Potato-Leek Hash with Turnip Greens & Eggs, our experiences with ‘hashes’ wasn’t great. But I had faith in this one. It had the only redeeming quality of Jorge’s canned hash, the fried eggs. And it also included greens. I love finding new ways to introduce more greens into our breakfast! While the original recipe called for Swiss Chard, I substituted it for Turnip Greens for 3 big reasons. First, here in the Jacksonville I can find tons of Turnip Greens for next to nothing at the farmers market. Second, fresh Swiss Chard is really hard to find year round here in Florida. The only place I can guarantee finding it is Whole Foods and it’s just too far for regular shopping. And third, I just LOVE Turnip Greens. :-)

I was really happy with this as a healthy breakfast/brunch item for a lazy Sunday. It is full of flavor and extremely filling. It is also really easy to put together, but does take a little time since you have to wait for the potatoes to cook. So get it all started, get in the potatoes, and then make yourself a fishbowl sized Mimosa and you won’t care about the 15 minute wait!

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Fingerling Potato-Leek Hash with Turnip Greens & Eggs

Yield: 4 servings

Ingredients:

2 tablespoons extra-virgin olive oil
2 heaping cups, sliced leeks (about 2 large leeks)
12 oz fingerling potatoes, cut in half lengthwise (about 2 cups)
2 garlic cloves, minced
4 heaping cups, thinly sliced trimmed Turnip Greens (about 1 bunch)
Slap Ya Mama, to taste (or any other Creole seasoning)
4 large eggs
2 oz shredded asagio cheese

Directions:

Heat a large skillet over medium heat. Add oil to pan. Add leek; cook 8 minutes, stirring frequently. Add potatoes and garlic; cook 15 minutes or until potatoes are tender, stirring occasionally. To help speed up this process, I like to sprinkle a couple tablespoons of water around the skillet and cover with lid. This helps to steam the potatoes a little faster.

Stir in a little creole seasoning (or if you are like me, a lot of creole seasoning---just be careful because it can turn salty fast) and then add turnip greens; cook 4 minutes, stirring constantly. Using a spoon, push potato mixture aside to make 4 egg-size spaces. Crack 1 egg into each space; sprinkle Slap Ya Mama over eggs. Cover and cook 3 minutes; sprinkle cheese over potato mixture. Cover and cook 2 minutes or until egg yolks are lightly set. Serve immediately.

Nutrition Information*: Calories 292. Fat 16. Carb 25.4. Fiber 4.7. Protein 14.5.
Weight Watchers: 8 points plus

*Nutrition Information calculated with SparkRecipes.com

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37 Responses to “Fingerling Potato-Leek Hash with Turnip Greens & Eggs”

  1. 1

    Dianna @ The Kitchen Prep — July 5, 2011 @ 11:37 pm

    I have got to stop reading your posts after my husband goes to bed because I often find myself sitting alone in my dimly lit living room literally laughing out loud… seriously, like the “BWAHAHA!” kind of laughter. He must be thinking I’ve lost it for good! Ha! If he has me committed, I’m blaming it on you! :P Anyway, this looks yummy & I have a love-hate relationship with eggs. Somehow I think this would be a “love”. Will have to give it a try. Thanks for sharing!

    • Jessica replied: — July 6th, 2011 @ 12:06 pm

      Girl keep laughing! I’m sure I will wind up in the looney bin with you before too long…we can share a bottle of wine when I get there. ;-)

  2. 2

    Heidi @ Food Doodles — July 6, 2011 @ 12:14 am

    Haha, that’s funny! This hash looks delicious. I love all the greens in there including the leeks. Yum. And lack of pink mushy dog food :D

  3. 3

    Apron Appeal — July 6, 2011 @ 4:26 am

    mmmmm look at that broken yolk. I love hash, I just hate taking pictures of it. You don’t seem to have any issues with it though, nice!

  4. 4

    Jessica @ Sushi and Sit-Ups — July 6, 2011 @ 8:46 am

    I have to admit that I am also a fan of canned corned beef hash…my parents used to make it when I was little. But this looks a million times better. I love any breakfast that includes a mess of ingreidents with a runny egg. Yum!

    • Jessica replied: — July 6th, 2011 @ 12:07 pm

      Noooo!!! Not another one! ::shudder:: LOL ;)

  5. 5

    Jen @ BeantownBaker.com — July 6, 2011 @ 8:56 am

    This looks great. I have never even heard of canned corned beef hash… sounds weird and kind of gross.

  6. 6

    The Cooking Teacher — July 6, 2011 @ 9:34 am

    This looks awesome, I dont have turnips greens but here in New York I am growing a lot of swiss chard! Love that you feature cooking light recipes I have pulled out and filed away. I already have a good review of them before I try it!

  7. 7

    Kepanie — July 6, 2011 @ 10:26 am

    I get Cooking Light and have made the hash a few times. It’s delicious and it was how I got to try swiss chard for the first time! Great tip on using turnip greens. I’ll have to try that.

    • Jessica replied: — July 6th, 2011 @ 12:10 pm

      Lucky girl finding some good Swiss Chard! Make sure and let me know what you think of the difference in using Turnip Greens! :-)

  8. 8

    ErinsFoodFiles — July 6, 2011 @ 10:40 am

    This looks divine! And a great new way to prepare turnip greens we got in our CSA!

  9. 9

    Angie — July 6, 2011 @ 11:38 am

    Love this – my hubs was the same way when we met and I’ve opened him to the fresh hash too. Love to use ingredients from CSA and farmers market for these – great post!

  10. 10

    The Teacher Cooks — July 6, 2011 @ 12:17 pm

    What a great looking hash!

  11. 11

    Katrina @ In Katrina's Kitchen — July 6, 2011 @ 1:07 pm

    Ah the single life fridge! lol I think mine consisted of cheese, milk, and jello most days.

  12. 12

    The Mrs @ Success Along the Weigh — July 6, 2011 @ 1:15 pm

    Yeah baby! That looks awesome and nacho mama’s ordinary hash!

  13. 13

    Katelyn — July 6, 2011 @ 1:52 pm

    This looks sooooo good! I’m glad I found you… Consider me your newest follower :)

  14. 14

    Val — July 6, 2011 @ 2:07 pm

    Thanks for visiting me today! This looks awesome!!! The only hash I’ve ever had was either corned beef hash from a can or roast beef hash from a can. And I guess whatever other kind of hash was served at this buffet that was mile long at a Nashville hotel…
    This looks so good! Thanks for sharing!

  15. 15

    Dawn {The Alternative Wife} — July 6, 2011 @ 2:38 pm

    Wow this looks incredible! I’m officially addicted to your blog :)

  16. 16

    Katrina — July 6, 2011 @ 2:48 pm

    This sounds so fantastic! Beautiful recipe!

  17. 17

    Joanne — July 6, 2011 @ 2:51 pm

    So funny…up here, I’ve never ever seen turnip greens…but we have swiss chard practically coming out of our ears! Well, either way this sounds like a winning breakfast to me. that corned beef didn’t even stand a chance.

  18. 18

    Maris (In Good taste) — July 6, 2011 @ 6:42 pm

    I cannot wait to make this for my mother. She is one of those people that actually really likes the stuff from the can! She will flip for this!

  19. 19

    Liz — July 6, 2011 @ 9:17 pm

    Too funny about the canned hash. Boy, our men have come a long way :)

    What a lovely dish…great for a Sunday breakfast!

  20. 20

    Nicole, RD — July 6, 2011 @ 9:17 pm

    This looks amazing! I am needing some inspiration when it comes to eggs and having just discovered turnip and beet greens, I’m all over this one!

  21. 21

    serena @bigapplenosh — July 6, 2011 @ 11:13 pm

    Oh WOW, this dish looks so good, from the runny yolk to the potatoes to the cheese. Delicious!

  22. 22

    Marsha @ The Harried Cook — July 7, 2011 @ 12:10 am

    Thank you for stopping by my blog and leaving such a nice comment! :) I came over to yours for the first time, and – WOW! What a gorgeous blog… I love what you have going on here! These this hash is pure genius! :) Love all the things that go into it…

    You have a seasoning called ‘Slap ya mama’?! LOL We don’t get that stuff here, but it sounds potent! Thank you for sharing, and I will be back for more of The Novice Chef! :)

  23. 23

    purabi naha — July 7, 2011 @ 1:08 am

    This looks very interesting and something which I seriously love to try out. You have a wonderful blog and a great sense of photography. Do visit my blog if you like Asian (especially Indian) cuisine. Happy blogging and have a great day!!

  24. 24

    Kepanie — July 7, 2011 @ 10:04 am

    I forgot to type that I love the title of this post and some of your other ones b/c they remind me of old hip hop songs :O).

  25. 25

    Jen H — July 7, 2011 @ 12:55 pm

    I have to be honest I kinda love the corned beef hash from a can, probably because it’s the diner food I grew up on. That being said I like really tasty homemade ones too and often turn leftover meat and potatoes into hash. This one sounds like it’s absolutely worth making from scratch and would be even better with some leftover pork.

    Love the blog, I’m so happy to have found it!

  26. 26

    sara — July 7, 2011 @ 2:00 pm

    This looks fabulous! Love the idea of hash with greens in it…yum!! :)

  27. 27

    Becki @ Becki's Whole Life — July 8, 2011 @ 7:32 am

    Oh yum! I love love love hash (the food) and eggs. My mom always made the hash into patties and fried them up. Then she put a fried egg over top. OMG…maybe these are a little healthier.

  28. 28

    Jaden — July 9, 2011 @ 7:31 am

    Lol! Love this story — and your writing!

  29. 29

    Shannon — July 12, 2011 @ 7:54 pm

    This hash looks amazing, I will add it to my weekend menu!

  30. 30

    Tracy — July 25, 2011 @ 12:02 pm

    Just found your site, and am planning to cut the chard in my garden tonight to make this! Thanks!

  31. 31

    Barefeet In The Kitchen — August 9, 2011 @ 6:11 pm

    Just stumbled onto your blog today and I’ve been laughing over your writing and drooling over the pictures for a while now. Everything I’ve looked at sounds delicious! I’m happily following you now. Have a GREAT rest of the day.

  32. 32

    Sarah — January 31, 2012 @ 2:54 pm

    Just found your site today and I keep coming back to this recipe – definitely going to have to try it tonight! Love your site, I’ll be back…every day…to drool over the food you’re making…

  33. 33

    almostveg — May 8, 2012 @ 9:46 pm

    This hash looks great.. it is nice to see that you have used the green parts of the leeks as well.

  34. 34

    Jen Fischer — October 16, 2012 @ 4:12 pm

    Just made this recipe. The potatoes cooked perfectly and I love virtually anything with runny eggs. Plus I hate to waste, so being able to use my turnip greens and not just the turnips made me smile.

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