Food & dining

sunday supper

Recipe for sausage, potato, and leek hash with fried eggs

Karoline Boehm Goodnick for The Boston Globe

Serves 4

pounds golden baby
potatoes
Salt and pepper, to taste
1teaspoon smoked paprika
1clove garlic, crushed
4tablespoons olive oil
2medium leeks (white and light green parts), thickly sliced into rings and well rinsed
4cooked sausages, coarsely chopped
4eggs
1tablespoon chopped fresh thyme

1. In a large saucepan, combine the potatoes with a large pinch of salt and water to cover. Bring to a boil, lower the heat, and simmer for 20 minutes or until tender. Drain in a colander.

2. When the potatoes are cool, quarter them and transfer to a bowl.

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3. In another bowl, combine the paprika, garlic, salt, and pepper. Sprinkle the mixture over the potatoes and toss well.

4. In a large nonstick skillet over medium heat, heat 1 tablespoon of the oil. Add the leeks and cook, stirring often, for 8 minutes or until softened. Use a slotted spoon to remove from the pan.

5. Add the remaining 3 tablespoons of oil to the skillet. Heat over medium-high heat and add the potatoes. Cook, tossing occasionally, for 5 minutes or until golden.

6. Add the sausages and leeks and cook, turning the hash over occasionally, for 5 minutes or until the potatoes are nicely browned.

7. Spread the potato mixture evenly in the pan. With the back of a large kitchen spoon, make 4 indentations in the mixture. Carefully drop an egg into each one. Reduce the heat to medium and cover the pan. Cook for 4 to 6 minutes or until the whites are set and the yolks are runny.

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8. Using a large spoon, carefully transfer the eggs and hash to plates. Sprinkle with thyme.

Lisa Zwirn

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