This corned beef hash recipe showcases the incredible Washington leek.
In a small saucepan, begin melting 2 tablespoons of butter on low heat.
Once melted, add ⅓ cup chopped leeks and stir until leeks are translucent and tender.
Once translucent, add 2 tablespoons of flour and stir for 5 minutes on low heat.
Make sure the flour-butter mixture does not brown.
After 5 minutes, add 1 cup whole milk and whisk on low heat until sauce has thickened.
Using a hand blender, puree sauce until smooth. Add 1 teaspoon of salt.
In a medium sauté pan, heat 1 teaspoon of canola oil on medium high until the oil just starts to ripple.
Add in corned beef and diced sweet potatoes, then add a pinch of salt and 1 ounce of lemon juice to get some golden-brown color on the sweet potatoes.
Add ⅛ cup of pickled leeks and warm through with the hash mixture.
Check seasoning and adjust with salt and lemon juice as needed.
While cooking hash mixture, heat up the soubise over medium-low heat to warm through. Set aside in a warm place for plating.
While your hash mixture finishes cooking, heat a small knob of butter in a small, nonstick sauté pan over medium-low heat.
When butter is fully melted, add two eggs and continue to cook slowly over medium-low heat.
When the eggs are cooked to your satisfaction, season with salt and pepper. Set aside in a warm area for plating.
On a warmed entrée plate, place about 2 ounces of soubise in the center of the plate, spreading it out evenly.
Place the hash mixture in the center of the sauce.
Place eggs on top of hash mixture and garnish with sea salt and dill sprigs.
