White Bean Breakfast Hash.
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
Ingredients
- 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
Instructions
- 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.
Did you make this recipe?
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I appreciate you so much!
I really don’t think I’ll be eating anything else for dinner this week. I’m not kidding.
119 Comments on “White Bean Breakfast Hash.”
My husband would LOVE this! He makes breakfast hash out of whatever leftovers are in the fridge. This looks perfect!
That does sound delicious for any meal! I’ve never cooked with leeks, either.
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.
Really not hard at all to clean – just slice and dunk in a bowl of water!
That looks delicious! Those eggs are perfectly cooked!! Picture-perfect!
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!!
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.
I think soup is next on the list!
i’m so glad you found leeks…they are my heart.
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
Oh you must make some!
Mmmmm…this looks like a great combo of flavors. Perfect for ANY meal!
I am making this as we speak. Great recipe, thank you for sharing…
Hope you love it!
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/
That sounds SO delicious.
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!
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.
That looks insane – I love hashes – sweet potato ones are my favorite, but I think I could be a convert.
Never had a sweet potato one!
First time I’ve seen a hash recipe on a blog! The bacon is definitely the best part. :-)
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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. :-)
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. :)
Those flavor combos are genius!
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?
Hahahah crazy!
Looks like you succeeded with this recipe–yummy!
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! :)
What a healthy and deliciious breakfast. A great weekend brunch as well.
omg, this looks amazing. And I have all the ingredients in the house!! I know what I’m making for some meals tomorrow :D
Great protein breakfast!
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!
Oh yes, I’ve always liked beans!
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…!
I think that sounds like a plan.
I’ve never cooked with leeks either. I want to, but they intimidate me. This hash looks lovely.
Don’t be intimidated! They really are easy.
This sounds perfect. I am a huge fan of eggs over veggies, beans, salads…yeah, I am a fan of the egg!
This dish looks amazing, I wouldn’t eat anything else for dinner either.
I know. I probably won’t!
This looks amazing!
Where are the potatoes? Every hash needs some…
Still looks fabulous ;)
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
You are SUCH a good writer, my mouth was watering the whole way through!!! This sounds amazing!!
Leeks are a really fun and versatile thing to work with! Looks delicious.
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Major yum! And I’m glad you tried leeks, I just love them. I could eat this dish any time of the day!
I love leeks! and runny eggs :)
This looks like such a yummy breakfast!
Wow, that look delicious!!! Good job on recreating it :)
Wow! Cool idea. I love hash but have never tried it with beans. You sold me!
Such a great idea – and I have all the ingredients in my cupboard. Perhaps I’ll have breakfast for lunch today…
YUM! I need to start having more savory breakfasts…I’m missing out! :-P
This looks amazing, and could be served at anytime of the day! I love that!
Oh my gosh…this has my name all over it!!!
I’ve never made anything with leeks before either! Looks delicious.
That sounds absolutely crazy good.
i love savory breakfasts–definitely bookmarked this!
this looks so good! and perfect for my (sigh) low-carb diet that I’m starting today.
pretty pictures, too!
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!
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.