Vegan Potato and Leek Hash with Fried Egg

Ingredients

• 700 g Potatoes
• 2 medium Leeks
• 2 cloves Garlic
• 3 tbsp Vegetable Oil
• 4 large Eggs
• 1 tbsp Fresh Thyme
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the 700 g potatoes and cut them into 1.27 cm cubes. Wash the 2 medium leeks, trim off the dark green tops and roots, and slice the white and light green parts into 0.635 cm thick rounds.
2. 2Heat 2 tablespoons of the 3 tbsp vegetable oil in a large, 30.48 cm skillet over medium-high heat, about 190°C. Add the cubed potatoes and cook, stirring occasionally, until they are browned on most sides and tender when pierced with a fork, about 15-20 minutes.
3. 3Add the remaining 1 tbsp vegetable oil to the skillet with the potatoes. Add the sliced leeks and 2 minced cloves of garlic to the pan. Cook, stirring frequently, until the leeks are softened and translucent, about 5 minutes.
4. 4Stir in the 1 tbsp fresh thyme, 1/2 tsp salt, and 1/4 tsp black pepper until everything is evenly combined.
5. 5While the hash is finishing, heat a separate non-stick skillet over medium heat, about 175°C. Carefully crack the 4 large eggs into the skillet. Cook until the egg whites are set and the yolks are cooked to your preference, about 3-5 minutes.
6. 6Divide the potato and leek hash among four plates. Top each serving of hash with one fried egg.

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