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White Bean Hash

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  • 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.

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