I have so much to tell you about this breakfast that I don’t even know where to start.

How about not calling it breakfast? Because I ate it for lunch. And I also think it makes an appropriate dinner.

While perusing the menu at Square Cafe this past weekend, I was incredibly drawn to the white bean hash. I couldn’t bring myself to order it; the lure of buttery, toasted ciabatta, thick, crispy bacon and melted gruyere pulled me in. So I went with the breakfast sandwich. But the hash continued to haunt me throughout my meal and even the rest of the day. I couldn’t stop talking about it.
I had to find some way to combine said menu ingredients and get this in my life as soon as possible.

This was my first time using leeks! I was a leek virgin.

Now I’m a leek convert.

I mean… wouldn’t you be if you had caramelized them in bacon grease?

Since I never even laid eyes on the dish, all I had going for me was my superior memory – the memory that gets Mr. How Sweet in trouble approximately six times a month. I remember everything.
I knew the hash was full of leeks, pancetta and white beans. Sure sounded like a winning combination to me. But that’s all I knew.

Words can’t even describe. To my cast iron skillet: marry me.

After tossing the beans into the skillet, I used a few twists and turns with a wooden spatula to mash some beans but left most of them whole. I couldn’t have asked for a better texture.

And just when I thought it couldn’t get any better, I threw some buttery eggs up on top.
Creamy beans, sweet, caramelized onions, crunchy, salty bacon and perfect eggs. I only have one question for you…

Why are you still reading this? You need to get in your kitchen and make it… stat.


White Bean Hash

serves 2-3

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)

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.

I really don’t think I’ll be eating anything else for dinner this week. I’m not kidding.

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117 Responses to “White Bean Breakfast Hash.”

  1. #
    1
    Estela @ Weekly Bite — January 17, 2011 @ 12:21 pm

    My husband would LOVE this! He makes breakfast hash out of whatever leftovers are in the fridge. This looks perfect!

    Reply

  2. #
    2
    Lauren at KeepItSweet — January 17, 2011 @ 12:24 pm

    That does sound delicious for any meal! I’ve never cooked with leeks, either.

    Reply

  3. #
    3
    Bethany @Bridezilla Bakes — January 17, 2011 @ 12:34 pm

    I’ve never seen beans made into a hash before — cool! And fried eggs make everything over-the-top awesome. I’ve always wanted to try leeks — I think I was deterred by how gritty and hard to clean people say they are.

    Reply

    • Jessica — January 17th, 2011 @ 1:03 pm

      Really not hard at all to clean – just slice and dunk in a bowl of water!

      Reply

  4. #
    4
    Nicole, RD — January 17, 2011 @ 12:36 pm

    That looks delicious! Those eggs are perfectly cooked!! Picture-perfect!

    Reply

  5. #
    5
    Erica — January 17, 2011 @ 12:37 pm

    I’m a leek virgin! I’ve heard they’re amazing though!! This sounds and looks like a super tasty dish. I’m on a major eggs kick lately, so this definitely fits my breakfast, lunch or dinner bill!!

    Reply

  6. #
    6
    Nicole @ Making Good Choices — January 17, 2011 @ 12:41 pm

    yummm! I think this would be suitable at any time of day. I cooked with leeks for the first time a couple of weeks ago, making leek soup and loved it.

    Reply

    • Jessica — January 17th, 2011 @ 1:03 pm

      I think soup is next on the list!

      Reply

  7. #
    7
    Heather — January 17, 2011 @ 12:49 pm

    i’m so glad you found leeks…they are my heart.

    Reply

  8. #
    8
    Hannah — January 17, 2011 @ 1:00 pm

    Oh gosh, I’ve been seeing variations of hash all over the (American) blogworld lately! It’s seductive and threatening at the same time, as I’ve never once had any form of hash in my life. Darn my Australian heritage! :P

    Reply

    • Jessica — January 17th, 2011 @ 1:02 pm

      Oh you must make some!

      Reply

  9. #
    9
    Anna @ Newlywed, Newly Veg — January 17, 2011 @ 1:00 pm

    Mmmmm…this looks like a great combo of flavors. Perfect for ANY meal!

    Reply

  10. #
    10
    zach — January 17, 2011 @ 1:04 pm

    I am making this as we speak. Great recipe, thank you for sharing…

    Reply

    • Jessica — January 17th, 2011 @ 1:07 pm

      Hope you love it!

      Reply

  11. #
    11
    Stephanie — January 17, 2011 @ 1:04 pm

    I was a leek virgin until last week too – aren’t they amazing? :) I definitely want to try combining them with bacon next time around – and this dish looks perfect and delicious! If you have any leftover leeks I’d highly suggest Bon Appetit’s baked penne w/ farmhouse cheddar & leeks too — here was my version, it was amazing! http://cookinfanatic.wordpress.com/2011/01/13/eeeek-is-that-a-leek/

    Reply

    • Jessica — January 17th, 2011 @ 1:07 pm

      That sounds SO delicious.

      Reply

  12. #
    12
    Angela @ Eat Spin Run Repeat — January 17, 2011 @ 1:11 pm

    I just got a cast iron skillet a couple of weeks ago and I love it!! Leeks are also a favourite veggie of mine and in my opinion they’re totally underrated! Great recipe Jess!

    Reply

  13. #
    13
    Sommer J — January 17, 2011 @ 1:18 pm

    I always menu plan with the family in mind. Though I know the whole family would enjoy this, I am thinking this is best kept to myself…maybe the next batch I will share. Maybe.

    Reply

  14. #
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    chelsey @ clean eating chelsey — January 17, 2011 @ 1:25 pm

    That looks insane – I love hashes – sweet potato ones are my favorite, but I think I could be a convert.

    Reply

    • Jessica — January 17th, 2011 @ 3:19 pm

      Never had a sweet potato one!

      Reply

  15. #
    15
    Alaina — January 17, 2011 @ 1:30 pm

    First time I’ve seen a hash recipe on a blog! The bacon is definitely the best part. :-)

    Reply

  16. #
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    Maryea {Happy Healthy Mama} — January 17, 2011 @ 2:07 pm

    This looks amazing! I love leeks.

    Your blog name is deceiving. I’ve seen you commenting on other blogs but have never clicked over since I figured you’d be all about sweets. I’m so glad I finally checked you out. :-)

    Reply

    • Jessica — January 17th, 2011 @ 3:19 pm

      Hahaha! My blog name actually has nothing to do with sweets – I named it because of my obsession with James Taylor. But it can be deceiving. :)

      Reply

  17. #
    17
    Amanda (Eating Up) — January 17, 2011 @ 2:16 pm

    Those flavor combos are genius!

    Reply

  18. #
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    Blog is the New Black — January 17, 2011 @ 2:23 pm

    What a great idea! I love this unique dish. I was so confused- there’s a Square Cafe down where I live and my cuz is the exec chef, so I was all, huh?

    Reply

    • Jessica — January 17th, 2011 @ 3:18 pm

      Hahahah crazy!

      Reply

  19. #
    19
    CaSaundra — January 17, 2011 @ 2:25 pm

    Looks like you succeeded with this recipe–yummy!

    Reply

  20. #
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    Taylor @ Delish World — January 17, 2011 @ 2:26 pm

    I too was a leek virgin until last week. I am def making this with my leftover leeks! Can’t wait to try it out. Thanks! :)

    Reply

  21. #
    21
    Nisrine | Dinners & Dreams — January 17, 2011 @ 2:32 pm

    What a healthy and deliciious breakfast. A great weekend brunch as well.

    Reply

  22. #
    22
    Liz @ Tip Top Shape — January 17, 2011 @ 2:42 pm

    omg, this looks amazing. And I have all the ingredients in the house!! I know what I’m making for some meals tomorrow :D

    Reply

  23. #
    23
    Maria — January 17, 2011 @ 2:42 pm

    Great protein breakfast!

    Reply

  24. #
    24
    Aimee Shugarman — January 17, 2011 @ 2:48 pm

    Wow, you eat that? Beans are a vegetable you know! I recently discovered leeks and started making leek and bacon quiche. I personally am not a fan of white beans…but your pictures are beautiful!

    Reply

    • Jessica — January 17th, 2011 @ 3:17 pm

      Oh yes, I’ve always liked beans!

      Reply

  25. #
    25
    Lindsay @ Pinch of Yum — January 17, 2011 @ 3:01 pm

    Wow – what a great texture. I just bought some white beans the other day… maybe I’ll jump ship on my salad idea and get out my skillet instead…!

    Reply

    • Jessica — January 17th, 2011 @ 3:17 pm

      I think that sounds like a plan.

      Reply

  26. #
    26
    MelissaNibbles — January 17, 2011 @ 3:02 pm

    I’ve never cooked with leeks either. I want to, but they intimidate me. This hash looks lovely.

    Reply

    • Jessica — January 17th, 2011 @ 3:17 pm

      Don’t be intimidated! They really are easy.

      Reply

  27. #
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    Sarena (The Non Dairy Queen) — January 17, 2011 @ 3:03 pm

    This sounds perfect. I am a huge fan of eggs over veggies, beans, salads…yeah, I am a fan of the egg!

    Reply

  28. #
    28
    Lisa@ Dishes of Mrs. Fish — January 17, 2011 @ 3:07 pm

    This dish looks amazing, I wouldn’t eat anything else for dinner either.

    Reply

    • Jessica — January 17th, 2011 @ 3:17 pm

      I know. I probably won’t!

      Reply

  29. #
    29
    Leah @ Why Deprive? — January 17, 2011 @ 3:08 pm

    This looks amazing!

    Reply

  30. #
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    Matt @ The Kitchen of a Runner — January 17, 2011 @ 3:22 pm

    Where are the potatoes? Every hash needs some…

    Still looks fabulous ;)

    Reply

  31. #
    31
    cathyb.@brightbakes — January 17, 2011 @ 3:35 pm

    Girl, leeks are one of the finer things in life! Seriously, they do so much for savory dishes…understated and creamy and….with bacon? Divine! Keep the savory recipes coming, I’m loving it! :)
    cathy b. @ brightbakes

    Reply

  32. #
    32
    Jessica @ Dairy Free Betty — January 17, 2011 @ 3:37 pm

    You are SUCH a good writer, my mouth was watering the whole way through!!! This sounds amazing!!

    Reply

  33. #
    33
    Elizabeth@The Sweet Life — January 17, 2011 @ 3:37 pm

    Leeks are a really fun and versatile thing to work with! Looks delicious.

    Reply

  34. #
    34
    Tracy — January 17, 2011 @ 3:42 pm

    Major yum! And I’m glad you tried leeks, I just love them. I could eat this dish any time of the day!

    Reply

  35. #
    35
    Felicia — January 17, 2011 @ 3:45 pm

    I love leeks! and runny eggs :)

    Reply

  36. #
    36
    Katrina — January 17, 2011 @ 3:50 pm

    This looks like such a yummy breakfast!

    Reply

  37. #
    37
    Allison @ Happy Tales — January 17, 2011 @ 3:54 pm

    Wow, that look delicious!!! Good job on recreating it :)

    Reply

  38. #
    38
    Fresh and Foodie — January 17, 2011 @ 3:54 pm

    Wow! Cool idea. I love hash but have never tried it with beans. You sold me!

    Reply

  39. #
    39
    Feast on the Cheap — January 17, 2011 @ 3:59 pm

    Such a great idea – and I have all the ingredients in my cupboard. Perhaps I’ll have breakfast for lunch today…

    Reply

  40. #
    40
    Erika @ FoodFitnessFun — January 17, 2011 @ 4:33 pm

    YUM! I need to start having more savory breakfasts…I’m missing out! :-P

    Reply

  41. #
    41
    Kim in MD — January 17, 2011 @ 4:34 pm

    This looks amazing, and could be served at anytime of the day! I love that!

    Reply

  42. #
    42
    Kelly — January 17, 2011 @ 4:40 pm

    Oh my gosh…this has my name all over it!!!

    Reply

  43. #
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    Christina — January 17, 2011 @ 4:41 pm

    I’ve never made anything with leeks before either! Looks delicious.

    Reply

  44. #
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    Stephanie — January 17, 2011 @ 4:55 pm

    That sounds absolutely crazy good.

    Reply

  45. #
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    janetha @ meals and moves — January 17, 2011 @ 4:56 pm

    i love savory breakfasts–definitely bookmarked this!

    Reply

  46. #
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    vanessa — January 17, 2011 @ 5:01 pm

    this looks so good! and perfect for my (sigh) low-carb diet that I’m starting today.

    pretty pictures, too!

    Reply

  47. #
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    Misti — January 17, 2011 @ 5:02 pm

    Mmm..looks good! The kids are out of school tomorrow – so I think I will cook some of my dried beans tonight! I was in highschool when I cooked leeks for the first time. I babysat for a lady who made a potato, mushroom and leek soup with dill. I couldn’t stop eating it! I haven’t made it forever. Darn picky husband who can’t appreciate dill!

    But now me and the kids out number him. I’ll have to make the soup this week, too! It’ll be a theme week!

    Reply

  48. #
    48
    Gill (snaxandthecity) — January 17, 2011 @ 5:02 pm

    That. Looks. Amazing.
    Going out for brunch always throws up awesome ideas – I’m going to have to be as diligent as you in recreating them though! Yum.

    Reply

  49. #
    49
    marla {family fresh cooking} — January 17, 2011 @ 5:11 pm

    Love that you used beans instead of potatoes in this breakfast hash. This is a great meal for any time of day. Those eggs are so pretty! xo

    Reply

  50. #
    50
    Lauren @ Fun, Fit and Fabulous! — January 17, 2011 @ 5:19 pm

    Wow that does look absolutely delicious, and definitely something I could make. With all of that bacon, I think my husband would even eat it! ;)

    Reply

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