Hash is the most common weekend breakfast in my household. Why? Because you can throw anything on a baking sheet, roast it until crispy, plop a few eggs on top, and your Sunday is made. Roasted or sautéed dark green leek tops are just as good and way more beautiful than their more popular white onion siblings: tender, totally flavorful—they're the hero of this hash.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Turn the oven to 425°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
Step 2
Toss the brisket, potatoes, bell peppers, leeks, and garlic with the oil on the prepared baking sheet. Season with salt and pepper like you mean it. When the oven is up to temp, bake for 20 minutes, then raise the oven temp to 500°F to make the edges crisp and bake for 20 more minutes.
Step 3
While the vegetables are roasting, boil some water in a large saucepan. Turn the heat down so it simmers and carefully slip in the eggs with a slotted spoon. Simmer for 5 to 5½ minutes.
Step 4
Get a big bowl of ice water ready. Grab your slotted spoon and move the eggs into the ice water. As soon as the eggs are cool enough to handle, about 30 seconds, crack the shells all over by knocking them against the inside of the bowl. Peel the eggs right in the ice water. The cold water will help the shells slip right off the eggs.
Step 5
Pat the eggs dry and roll them in the dukkah to coat lightly. Cut each egg in half.
Step 6
Top the hash with the eggs, cut side up. Garnish with the herbs. Serve with harissa, if you want. You want!
Recipe notes
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