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Yukon Gold Hash with Leeks, Greens and Over-Easy Eggs

Yukon Gold Hash #festfoods

There is nothing quite as satisfying as a meal that uses simple ingredients, is quick to make, and tastes delicious! Hash (sautéed potatoes and veggies, often made with meat too) is one of my favorite ways to accomplish this. By dicing up my favorite seasonal veggies and cooking them with golden potatoes, I can have a nutritious and filling meal on the table in a matter of minutes! Topped off with an over-easy egg {the yolk makes for an amazing sauce}, this hash recipe is a satisfying dish that is destined to become a breakfast favorite.  {Who am I kidding?  This meal is perfect for breakfast, lunch and dinner!} Whenever I make hash, I wait until I get to the grocery store to decide what veggies I want to throw in.  This trip, I decided on collard greens {because I had never cooked with them before}, red bell pepper {for a pop of color and crunch}, leeks and garlic {for that pungent flavor} and Yukon gold potatoes {because I love the golden color}! Yukon Gold Hash

I like to chop all of my veggies first, so when we heat our pan to get started, it is all cooking {and no fussing}! I am starting with the potatoes because we are going to parboil them first.  {By the way, now is a good time to get a pot of water boiling.}  I chopped the Yukons in half lengthwise, in thirds widthwise, then in to bite-sized pieces.  Toss them in the hot water {gently}.  Once the potatoes have cooked for 3-4 minutes and are slightly tender, take them off the heat and drain.  Parboiling the potatoes starts the cooking process and gets a little starch out, so they don’t stick to the pan. Yukon Gold Hash

Everyone chops peppers differently, but I like to start at the top of the pepper and work my way down to the bottom, curving my knife.  I end up chopping 3-4 large pieces, without any of the seeds {or white bitter insides}.  Then, chop in strips, followed by a small dice.  I feel this method wastes less pepper than any other method {I digress…} Yukon Gold Hash

On to the leeks!  Leeks are part of the onion family, so they have a mild onion flavor.  Most people use the middle light green and white section for cooking.  We don’t need the root end, so chop that off first and discard {or plant in your garden, if you’re in to that}.  We can use the opposite, dark end, for stock, so remove that, throw it in a baggie and into the freezer.  We are left with the middle section, which is prime for our hash! Yukon Gold Hash

Leeks are notorious for collecting dirt, so we need to wash them really well.  In order to do so, cut the middle section in half and peel the layers apart to get in every crevice.  Hold it under running cold water, allowing the dirt to rinse out.  Place it back on your cutting board, cut in strips, and chop to form small threads of leek. Yukon Gold Hash

Next, we’ll tackle the collard greens!  These also tend to get dirty between layers, so separate the bunch and wash each leaf under water to remove all dirt.  To cut, fold each leaf in half, on the stem.  Run your knife along the inside of the stem to remove it {the stem is very bitter}.  Once you have done this with each leaf, layer them on top of each other, cut in strips, then in bite-sized pieces.  {These don’t have to be perfect; they are going to wilt when we cook them!} Yukon Gold Hash

Mince two cloves of garlic {or more if you wish}.  And now you are ready to start cooking!  Turn your skillet on medium-high heat.  Add the oil and when the pan is hot {your oil will start to ripple}, add the potatoes and greens.  Sauté until potatoes start to brown and the greens start to wilt, about 7 minutes.  Add the bell pepper and leeks.  Continue to sauté until veggies are tender, about 5 minutes.  Add garlic and sauté 60 seconds.  Season with smoked paprika, salt and pepper and mix well. Yukon Gold Hash

Using a spoon, push potato mixture aside to make 4 egg-size spaces.  Crack 1 egg into each space.  Cover and cook 3 minutes; sprinkle cheese over mixture.  Cover and cook 2 minutes or until egg yolks are slightly set and cheese is melted. Dish up your delicious hash and enjoy with a hot cup of coffee {or an iced one, my favorite}! Yukon Gold Hash

Yukon Gold Hash

with Leeks, Greens and Over-Easy Eggs

Recipe adapted from Cooking Light


  • 12 oz. Yukon gold potatoes (about 4 cups)
  • 1 red bell pepper
  • 1 cup sliced leek (about 1 large)
  • 4 cups greens (collards, kale, spinach, Swiss chard)
  • 2 Tbsp. extra-virgin olive oil
  • 2 garlic cloves
  • 1 ¼ tsp. smoked paprika
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 4 large eggs
  • ¼ cup shredded Gruyere cheese (or mozzarella) (omit for dairy free)



  1. Boil a medium pot of water.  Chop potatoes in to bite-sized pieces and add to the water.  Boil until just slightly tender, about 3-4 minutes (they will seem undercooked).  Strain and set aside.
  2. Chop red bell pepper and leeks in small dice size.  Chop greens in to small squares.  Mince garlic cloves.
  3. Heat olive oil in large cast iron skillet, or large non-stick frying pan to medium-high.  Add potatoes and greens and cook until potatoes start to brown and greens are starting to wilt.  Add bell pepper and leeks.  When vegetables are soft, turn down the heat to medium.  Season with paprika, salt and black pepper.
  4. Using a spoon, push potato mixture aside to make 4 egg-size spaces.  Crack 1 egg in to each space.  Cover and cook 3 minutes; sprinkle cheese over potato mixture; cover and cook 2 minutes or until egg yolks are lightly set.
  5. Serve and enjoy!


Yield: 4 servings

Per Serving*: Calories 310, Total Fat 15g(Saturated 4g, Trans 0g), Cholesterol 195mg, Sodium 260mg, Total Carbohydrate 32g (Dietary Fiber 5g, Sugars 3g), Protein 14g, Vitamin A 100%, Vitamin C 150%, Calcium 25%, Iron 15%

*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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Yukon Gold Hash

Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.

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