Serve with any style of cooked eggs.
For the chive crème fraiche:
In a small bowl, combine all ingredients. Season to taste with salt and pepper; set aside.
For the hash:
To a medium saucepan, add the cut potatoes, cover with water and generously season with salt; bring to a boil and then reduce heat to a simmer. Cook the potatoes until almost tender, about 10 minutes; drain well and spread potatoes out on a baking sheet, then pat dry with paper towels. When cool enough to handle, using a box grater (large side), shred the potatoes and transfer to a large bowl; set aside.
Meanwhile, to a large, non-skillet over medium-high heat, add the bacon and cook until crispy and fat is rendered, about 5 minutes. Carefully transfer bacon along with the fat drippings to the bowl with the shredded potatoes after potatoes have cooked on their own half way, return the skillet to the heat and reduce the heat to medium. If too watery drain.
Add butter to the skillet. When foam subsides, add the leeks and sauté until tender and translucent, about 8 minutes. Add the leeks to the potato mixture, season with salt and pepper and fold to incorporate all the ingredients with the potato.
Return the skillet to medium-high heat and add oil. When oil is simmering, add potato mixture to the skillet. Using a silicone spatula, press the mixture down into a thick cake covering the bottom of the pan, gently shaking the pan to make sure the mixture does not stick; cook until golden brown, rotating pan and flipping hash in sections for even browning, about 10 minutes.
Transfer the hash to warmed plates and serve immediately topped with a dollop of chive crème fraiche.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (303g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 442 | ||
Calories from Fat: 249 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.6g | 37 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 11.5g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 43.8mg | 13 % | |
Sodium 662.3mg | 23 % | |
Potassium 955.6mg | 25 % | |
Total Carbohydrate 40.4g | 12 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 35.2g | ||
Protein 9.6g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 442
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