Ingredients

The following ingredients have 2 Servings
  • 4 slices of bacon or 1/2 cup chopped pancetta
  • 2 leeks, (trimmed, sliced and cleaned)
  • 1 15- ounce can cannellini beans, (drained and rinsed)
  • 2-3 eggs, (or however many you want)

Instruction

  • Heat a cast iron skillet on medium heat. Add the bacon or pancetta and cook until browned. Remove the bacon, leaving the grease in the pan and drain on a paper towel. Add the sliced, cleaned leeks (make sure they are dry) to the bacon grease and saute until caramelized, about 6-8 minutes. At this point you can add more butter/olive oil if needed – I added a tiny bit of bacon grease I had stored in the fridge.
  • Add beans and bacon back into the skillet. Stir for about a minute. At this point you can either fry some eggs in a separate skillet, or push the hash to the sides and fry the eggs in the middle. Make sure the beans, leeks and bacon are thoroughly mixed.
  • Serve the hash with the eggs on top.