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Epicurious

Leek-Top Baking-Sheet Hash

Corned beef hash in a pan topped with halved runny boiled eggs.
Photo by Jim Henkens

Hash is the most common weekend breakfast in my household. Why? Because you can throw anything on a baking sheet, roast it until crispy, plop a few eggs on top, and your Sunday is made. Roasted or sautéed dark green leek tops are just as good and way more beautiful than their more popular white onion siblings: tender, totally flavorful—they're the hero of this hash.

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