Fingerling Hash with Garlic and Leeks

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  • Total Time: 0 hrs 45 mins
  • Hands-on Time: 0 hrs 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.


  • 1/2 teaspoon SO Smoked Paprika Org
  • 1/2 teaspoon SO Garlic powder org
  • 1/4 teaspoon SO Black Pepper med org
  • 1 1/2 pounds fingerling potatoes
  • 2 tablespoons extra virgin olive oil
  • 1 large leek, (about 3/4 cup), washed and thinly-sliced
  • 1/4 teaspoon kosher salt, plus more to season
  • 2 tablespoons chopped fresh parsley, to top (optional)


    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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