Leek & Potato Hash

A delicious way to eat leeks, quick and simple to make too!

Potato hash with any vegetable seems to work really well as a quick and easy go to meal. This hash with leeks is particularly delicious and super versatile. You can add any spices you fancy and this is great as a brunch, lunch or dinner.

I served mine up with some veggie sausages and a fried egg. I would definitely recommend the egg as the runny yolk works so well with the leeks!


  • 400g potatoes, sliced into cubes
  • 2 medium leeks
  • 1 tsp mustard
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 2 tsp curry powder
  • 1 tbsp sunflower oil
  • Salt and pepper
  • Optional to serve:
  • 2 eggs
  • Vegetarian or regular sausages


  1. Bring a large pan of water to the boil, add a pinch of salt and the potatoes and cook for around 8 minutes until you are able to pierce with a fork. Drain well.
  2. Heat half of the oil in a large pan over a medium to high heat. Add the potatoes and cook, turning frequently, until crisp and golden.
  3. Move the potatoes to one side then add the remaining oil and leek to the pan.
  4. Cook gently on a medium heat for around 10 minutes then add the mustard, a dash of water, paprika and cayenne pepper.
  5. Give it all a good mix and cook for a further 5 – 10 minutes until the leeks are softened and cooked.
  6. Meanwhile, cook your sausages, if using, according to packet instructions.
  7. Add the potato to the leeks with the curry powder and stir to combine, cook for 2 minutes.
  8. Finish by cooking your egg in a frying pan with a little dash of oil.
  9. Season to taste and serve with egg and sausages or your chosen sides!


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