Potato-Leek Hash

  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 servings
Save Recipe


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


  1. 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.
  2. PLATING On the plate with the liver, place hash to the side and ladle sauce on the liver.

Cook’s Note

Wine Recommendation: Morgon, Cuvee Unique Vieilles Vignes, 1997

Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Leek Potato Soup

Roasted Potato Leek Soup

Hashed Browns

Cheesy Hash Brown Casserole

Potato Salad

Potatoes and Onions

Caramelized Vidalia Onion and Potato Gratin with Fresh Sage

Leek and Potato Cake