Leek Sweet Potato Hash

Good morning! In figuring out what to do with the billion leeks our produce delivery service accidentally sent us, I found this breakfast gem - and it's since become a weekend standard around our home. It also inspired me to make Sweet Potato Leek Latkes this year.


Serves 2


INGREDIENTS 
sweet potatoes (2) shredded in the food processor
leeks (1) chopped thinly, click here for leek prep instruction
garlic (2) finely chopped
grapeseed oil (1 Tb) or another kind of clean tasting oil, I use very little oil in my cooking, so feel free to use more if that's your thing
cayenne 
black pepper freshly ground
kosher salt
eggs (2) optional for vegan/plant-based bellies, but the egg white alone really compliments the dish; I have made it without though, and it's still a fantastic hash potato dish


DIRECTIONS

1. Put your shredded potatoes in a bowl and mix in some cayenne, salt, and pepper with your hands.
2. In a large pan, fry up the leeks until they become tender (approximately 5 minutes). 
3. Add the garlic and cook for another 5 minutes until thoroughly tender and aromatic.  (Leeks take a while to soften, so they need more cooking time than the potatoes.)
4. Add the potatoes to the pan, thoroughly mix in with the leeks.  Spread evenly across the pan so the potatoes can crisp up. 15-20 minutes. The crispier they are, the better the flavor. Stir around when necessary.
5. When you reach desired crispiness, crack the two eggs on top next to each other for sunnyside up. Cover to cook the egg perfectly.
6. When the eggs are cooked to where you want them, serve 'em up.

Voila! xo, J