Fingerling Hash with Garlic and Leeks

  • Total Time: 45 mins
  • Hands-on Time: 15 mins
  • Makes: 4 servings

With their creamy and buttery flesh, tender fingerlings and spring leeks make for a most memorable hash. Use a cast-iron skillet if possible to ensure there are plenty of nice crispy bits.

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1. In a medium saucepan, cover the potatoes with cold water and bring to a boil over high heat. Reduce the heat to medium and cook until tender, about 15 to 17 minutes.
2. Drain the potatoes and allow them to cool slightly. Cut into 1-inch pieces.
3. In a large skillet over medium heat, warm the olive oil until shimmering. Add the leek and, stirring occasionally, cook until fragrant and soft, about 5 minutes.
4. Add the potatoes, stirring occasionally, and cook until golden brown, about 5 to 7 minutes.
5. Add the smoked paprika, garlic powder, black pepper, and salt and stir well.
6. Scoop the hash into a medium serving dish, sprinkle with black pepper, top with parsley and serve immediately.



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