Potato-Leek Hash

Name: Potato-Leek Hash
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Cuisine: french
Ingredients: 2 cups leek rings (1/4 inch), about 3 leeks; 3 tablespoons duck fat or butter; 1/2 cup dry white wine; 6 each large yukon gold potatoes, peeled and 1/4 inch dice; 1/4 cup chopped chervil; Salt and black pepper to taste

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Level: Easy
Total: 45 min

Prep: 15 min
Cook: 30 min

Yield: 4 servings

Level: Easy
Total: 45 min

Prep: 15 min
Cook: 30 min

Yield: 4 servings

Ingredients

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2 cups leek rings (1/4 inch), about 3 leeks

3 tablespoons duck fat or butter

1/2 cup dry white wine

6 each large yukon gold potatoes, peeled and 1/4 inch dice

1/4 cup chopped chervil

Salt and black pepper to taste

Directions

In a hot skillet, coat with 1 tablespoon of fat and sautee leeks until soft, about 6 minutes. Season. Deglaze with white wine and completely reduce. Set leeks aside, wipe out pan and heat again. Add remaining fat and sear potatoes brown, about 10 minutes. Add back the leeks and chervil. Move around quickly to heat thoroughly. Check for seasoning.
PLATING On the plate with the liver, place hash to the side and ladle sauce on the liver.