When Jorge and I first met, the only kind of hash he smoked ate was this nasty “Corned Beef Hash” that came out of a can. It literally came out in the exact same shape as the can, ridges and all, looking like pink mushy dog food. He would toss it in a skillet, heat it up, and serve it with some fried eggs. He tried MULTIPLE times to serve this to me, and only once did I eat it. I was starving, hungover, and the only other thing in his fridge was a box of moldy looking leftover Chinese takeout or a bottle of ketchup. Ahh the single life fridge. But to be fair, my single fridge wasn’t that great either. It mostly consisted of cheap white wine, cottage cheese, milk for cereal, and the cheapest giant tub of queso I could buy.

So needless to say, before this Fingerling Potato-Leek Hash with Turnip Greens & Eggs, our experiences with ‘hashes’ wasn’t great. But I had faith in this one. It had the only redeeming quality of Jorge’s canned hash, the fried eggs. And it also included greens. I love finding new ways to introduce more greens into our breakfast! While the original recipe called for Swiss Chard, I substituted it for Turnip Greens for 3 big reasons. First, here in the Jacksonville I can find tons of Turnip Greens for next to nothing at the farmers market. Second, fresh Swiss Chard is really hard to find year round here in Florida. The only place I can guarantee finding it is Whole Foods and it’s just too far for regular shopping. And third, I just LOVE Turnip Greens. πŸ™‚

I was really happy with this as a healthy breakfast/brunch item for a lazy Sunday. It is full of flavor and extremely filling. It is also really easy to put together, but does take a little time since you have to wait for the potatoes to cook. So get it all started, get in the potatoes, and then make yourself a fishbowl sized Mimosa and you won’t care about the 15 minute wait!

Fingerling Potato-Leek Hash with Turnip Greens & Eggs


2 tablespoons extra-virgin olive oil
2 heaping cups, sliced leeks (about 2 large leeks)
12 oz fingerling potatoes, cut in half lengthwise (about 2 cups)
2 garlic cloves, minced
4 heaping cups, thinly sliced trimmed Turnip Greens (about 1 bunch)
Slap Ya Mama, to taste (or any other Creole seasoning)
4 large eggs
2 oz shredded asagio cheese


Heat a large skillet over medium heat. Add oil to pan. Add leek; cook 8 minutes, stirring frequently. Add potatoes and garlic; cook 15 minutes or until potatoes are tender, stirring occasionally. To help speed up this process, I like to sprinkle a couple tablespoons of water around the skillet and cover with lid. This helps to steam the potatoes a little faster.

Stir in a little creole seasoning (or if you are like me, a lot of creole seasoning—just be careful because it can turn salty fast) and then add turnip greens; cook 4 minutes, stirring constantly. Using a spoon, push potato mixture aside to make 4 egg-size spaces. Crack 1 egg into each space; sprinkle Slap Ya Mama over eggs. Cover and cook 3 minutes; sprinkle cheese over potato mixture. Cover and cook 2 minutes or until egg yolks are lightly set. Serve immediately.