LEEK-TOP BAKING-SHEET HASH

Leek-Top Baking-Sheet Hash image

Provided by Joel Gamoran

Yield 4 servings

Number Of Ingredients 11

1 pound smoked beef brisket or corned beef (You can go vegetarian by leaving out the meat and goosing up the number of veggies, cut into bite- size pieces)
1 1/2 pounds fingerling potatoes or other small potatoes, cut into small pieces no need to peel.
2 red bell peppers, stems and seeds removed, cut into bitesize chunks
3 leeks, use it all, roots, whites, light green and dark green leaves, washed well and sliced thin
4 garlic cloves, chopped fine
1/4 cup grapeseed oil
Coarse sea salt and coarse ground black pepper
8 eggs, any size
1/2 cup dukkah (Egyptian nut and spice mix that you can buy at a fancy market or on the Internet) or you can throw on some sesame seeds.
1 cup chopped fresh herbs, such as parsley, cilantro, and/or mint leaves (if you have some fresh thyme, you can add it, but no more than 1/4 cup it's a little intense)
Harissa paste (Moroccan red chile paste), if you want. You can use Chinese red chile paste.

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!