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Poached egg on leek and mushroom hash with yolk running out.

Vegetarian Leek and Mushroom Hash

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  • Author: Jessie
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: Serves 2-3 1x
  • Category: Breakfast
  • Cuisine: American
  • Diet: Vegetarian


This cozy mushroom, potato, and leek breakfast hash is topped with a buttery homemade hollandaise and poached eggs. Vegetarian.



For the Hash:

  • 3 Tablespoons olive oil, divided
  • 2 leeks (white and light green parts only), sliced and cleaned (about 2 cups)
  • 10 ounces baby portobello mushrooms, sliced (about 2 cups)
  • 1 large russet potato, diced into small cubes (about 2 cups)
  • kosher salt and pepper to taste

For the Poached Eggs:

  • 1 Tablespoon white vinegar
  • 2-4 eggs

For the Hollandaise:

  • 2 egg yolks
  • 2 Tablespoons warm water (we use tap water that's slightly warm to the touch - about 90° F)
  • 1 Tablespoon lemon juice
  • 1/4 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter


Prep (15 minutes)

  1. Fill a small saucepan with water and bring it to a low simmer over medium heat. You'll use this water to poach your eggs!
  2. Gather any other equipment you'll need, including a large cast iron skillet (for the hash), a small saucepan (to melt your butter), and an immersion blender with a tall jar or beaker (for the hollandaise).
  3. Wash, chop, and measure all of your ingredients. The recipe will come together much more quickly and easily if everything is prepped and ready to go!

Make the Hash (25 minutes)

  1. Heat a large cast iron skillet (we recommend ~12" diameter) over medium-high heat. When the pan is hot, add 2 Tablespoons of olive oil and let it heat up for a few seconds (a very hot pan is the key to crispy potatoes that don't stick!) 
  2. Add potatoes and cook for 10-15 minutes, stirring only occasionally, until potatoes are browned and nearly cooked through. Stir in salt and pepper.
  3. Remove cooked potatoes to a separate bowl, then return the pan to the stove over medium-high heat.
  4. Add remaining olive oil to pan and let it heat up for a few moments, then add mushrooms. Cook for 3-5 minutes, stirring occasionally, until mushrooms have softened and lightly browned.
  5. Add leeks and cook another 2-3 minutes, stirring occasionally, until leeks are soft and lightly browned.
  6. Return cooked potatoes to the skillet. Add salt and pepper to taste, then stir to combine. Turn the heat to its lowest setting and let the hash hang out, stirring it occasionally, while you make the hollandaise.

Make the Hollandaise (5 minutes)

  1. Melt butter in a small saucepan until it bubbles (butter should be about 200° F: bubbling, but not browning). Transfer melted butter to a small measuring cup with a spout to make it easy to pour into the hollandaise.
  2. Add egg yolkslemon juicewarm water, and salt to a tall, narrow cup that fits the head of an immersion blender. Blend for about 30 seconds until you have a smooth mixture that's slightly lightened in color. 
  3. With the immersion blender running, add hot butter to egg mixture a tiny bit at a time. Blend for a few seconds in between each addition to fully incorporate the butter and let the eggs heat up slowly (if you add the hot butter too fast, the eggs can curdle). Continue adding butter a little at a time, blending well between each addition, until all butter has been incorporated and the hollandaise is thick and fluffy.
  4. If your hollandaise is too thick, blend in additional warm water a teaspoon at a time until it reaches a drizzle-able consistency. Use an instant-read thermometer to check the temperature: Hollandaise should reach a minimum of 160° F for food safety. If your hollandaise is too cool, transfer it to the same skillet you used to melt your butter, and cook on very low heat - stirring frequently - until it reaches a safe temperature. Tip: Poach your eggs and make any toast or extra side dishes while the hollandaise is warming up!

Poach the Eggs (5 minutes)

  1. Add a splash of white vinegar to a pot of barely-simmering water (the vinegar helps the egg whites hold their shape better).
  2. Crack one egg into a small bowl or ramekin (this makes it easier to tip the egg into the water). Use a slotted spoon to stir the pot of water in a circle to form a bit of a whirlpool inside the pot, then tip the egg into the swirling water. Repeat with remaining eggs. (Depending on the size of your pan, you may need to work in batches here.)
  3. Cook eggs until the whites are set and the yolks reach your desired level of doneness (we recommend 3-4 minutes for a runny yolk). Tip: Plate the hash while your eggs cook to make assembly go quickly!
  4. Use a slotted spoon to remove poached eggs from the water and place them on top of your hash. Top eggs with a pinch of salt, then drizzle with hollandaise and serve immediately.


How to poach eggs: We included some quick, streamlined directions for poaching eggs in the recipe above. Poaching eggs can take some practice! If you're new to this method, we recommend checking out this guide: How to Poach an Egg Perfectly.

Additions and Substitutions. Swap the russet potato for red potatoes, yukon golds/yellow potatoes, or a sweet potato. Add extra veggies (onions, garlic, shaved brussels sprouts, bell peppers, spinach, kale) when you sauté the mushrooms and leeks. Use any style of eggs you like (fried, scrambled, and over easy eggs are all good here). 

Hollandaise notes. Temperature is very important for homemade hollandaise! Be sure to heat your butter until it is quite hot (about 200° F) in order to bring the eggs to a safe temperature. Use fresh-from-the-store egg yolks. We recommend melting your butter on the stovetop; it's difficult to get it to the correct temperature in a microwave without spattering butter everywhere. No immersion blender? Use a small blender with a cap at the top that will allow you to add the butter while the appliance runs, and make sure the blades are at the bottom of the blender (this doesn't work very well if you blades running up and down the entire center core of the blender). Once blended, hollandaise should be used immediately. Use an instant-read thermometer to check the temperature once hollandaise is blended: Hollandaise should reach a minimum of 160° F for food safety. If your hollandaise is too cool, transfer it to the same skillet you used to melt your butter, and cook on very low heat - stirring frequently - until it reaches a safe temperature. Tip: Poach your eggs and make any toast or extra side dishes while the hollandaise is warming up!

Serving Sizes. This hash makes 2-3 generous portions. If you're serving more people, add extra veggies or poach more eggs to stretch it further or use the 1x/2x/3x buttons above to scale the recipe up. This recipe makes about 1 cup of hollandaise. 

Crispy potatoes can take practice! For best results, use a cast iron skillet or a thick, high-quality stainless steel skillet, and give the pan time to preheat before adding the oil and potatoes. A hot pan prevents ingredients from sticking, and helps develop a crispy browned crust on your potatoes. Learn More: How to preheat a pan.