Funked Out Leek And Pancetta Hash Recipes

LEEK-TOP BAKING-SHEET HASH

Steps:

• Turn the oven to 425°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
• 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.
• 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.
• 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.
• Pat the eggs dry and roll them in the dukkah to coat lightly. Cut each egg in half.
• Top the hash with the eggs, cut side up. Garnish with the herbs. Serve with harissa, if you want. You want!

KICKED-UP CORNED BEEF HASH

Steps:

• Preheat the oven to 400 degrees F.
• Put the potatoes in a saucepan and cover with water and bring to a boil over high heat. Reduce the heat to low; and simmer for 1 minute making sure the potatoes are still firm. Drain the potatoes in colander and set aside.
• Heat a 10-inch skillet, over medium-high. Add the butter and allow it to brown for 1 minute. Stir in the onions, garlic and jalapenos and cook for 5 minutes. Add the corned beef, horseradish, bouillon, potatoes, chives and Swiss cheese. Mix well, then remove from the heat. Spoon the hash into 6 (6-ounce) ramekins. Put the ramekins on a quarter sheet tray and bake until nicely browned, about 12 to 15 minutes. Remove from the oven and serve hot.

LEEK AND PANCETTA TRAY BREAD

Steps:

• Add the ingredients for the base to the bread machine in the order listed and set on the dough cycle.
• Lightly grease an 8" x 12" jelly roll pan and set to one side.
• Slice the leeks thinly.
• Heat the oil in a large frying pan and cook the leeks over a low heat for about 5 minutes, until they have softened but not browned.
• Set them aside to cool.
• When the dough is ready, place the dough on a lightly-floured surface.
• Punch it down and then roll out into a rectangle measuring about 9" x 13".
• Place the dough in the prepared pan and press the edges outwards and upwards, so that the dough covers the base and sides evenly.
• Preheat the oven to 375 degrees F.
• Sprinkle the leeks over the dough.
• Arrange the pancetta slices on top.
• Mix the sour cream, milk and eggs together.
• Add the basil and season with the salt and pepper.
• Pour the mixture over the leeks.
• Bake for 30 to 35 minutes or until the filling has set and the base is golden around the edges.
• Serve hot or warm.

SNAP PEAS, LEEKS AND PANCETTA

Steps:

• Bring large pot of water to a boil and cook the peas for 5 minutes or until crisp tender.
• Drain and plunge into cold water.
• Pat dry and place in large bowl.
• Set aside.
• In large saute pan, fry the pancetta until golden.
• Add the leeks and continue sauteing until they become limp.
• Add the garlic and cook until fragrant.
• Combine with the peas along with the vinegar.
• Season to taste with salt and pepper.
• Serve at room temperature.