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!