Leek-Top Baking-Sheet Hash
A hearty sheet pan hash featuring smoked beef brisket, fingerling potatoes, leeks, and bell peppers, topped with jammy eggs and Egyptian dukkah. This versatile dish combines crispy roasted vegetables with perfectly cooked eggs and aromatic herbs.
Ingredients
- •1 pound smoked beef brisket
- •1½ pounds fingerling potatoes
- •2 whole red bell peppers
- •3 whole leeks
- •4 cloves garlic
- •¼ cup grapeseed oil
- •to taste sea salt and black pepper
- •8 whole eggs
- •½ cup dukkah
- •1 cup fresh herbs
- •parsley
- •cilantro
- •mint leaves
- •
- •¼ cup thyme
- •to taste harissa paste
- •chile paste
Cooking Instructions
- 1.
Turn the oven to 425°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
5 min
- 2.
Toss the brisket, potatoes, bell peppers, leeks, and garlic with the oil on the prepared baking sheet. Season with S&P; 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.
40 min
- 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 5 1/2 minutes.
10 min
- 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.
5 min
- 5.
Pat the eggs dry and roll them in the dukkah to coat lightly. Cut each egg in half.
5 min
- 6.
Top the hash with the eggs, cut side up. Garnish with the herbs. Serve with harissa, if you want. You want!
5 min