Corn and Leek Hash

There are days that I feel like I have nothing left to say.

I have mouthwatering recipes to share. And a few cooking tips and tricks. Or maybe even a craft or two.

But I just stare and stare at my computer trying to find just the right words to write. Sure, I could post a recipe without some long winded story before it. You know just a few sentences about how some gooey melted cheese perfectly covers some crisp salty chips. Or how blueberries explode with a pop of flavor when added to this muffin or that pie.

But one of the things that attracted me to blogging in the first place was the writing. The sharing of my upbringing, my life stories and my inner thoughts and feelings. And some days the words just flow. They just pour from my heart onto the keyboard and fill up the computer screen. Other days I go to write and nothing comes out, or what does, has already been said way too many times. Like how I don”t want summer to end, how busy life has been or that I remember baking with my Mom as a wee little one.

Then I hit delete. Bored with my own self.

When I get in a writing funk, I try to change my scenery. Sit on my porch (as I am now) feeling the humid air stick to my skin hoping for a teasing breeze to blow through my hair. Or I head to a local coffee shop, and watch other people lounge and sip on hot over priced beverages and image what they are doing, who they are and where they have been.

I look up writing prompts, hoping to find inspiration. But writing about what household chore I dislike most (cleaning the bathrooms, by the way), what movie makes me cry (I could list far too many… so what… I can be a bit sappy), or which one of the seven dwarfs I can relate to (depends on the day, but most of the time Happy, because I am… or at least I always try, to have a smile on my face, stay positive and be grateful; but if we are being honest here, I could pass as Sleepy on most days as well… Smile.).

And then as I daydream, type and ramble on; I realize that sometimes simple is best. That simple, relate-able, stories are what we, as readers, want. We want to know that someone else in the world is feeling overwhelmed with the challenges of ‘having it all,’ that even if your significant other makes fun of you, that someone else is uber excited about a certain TV drama, about country music stars, is returning to the fall TV line up, and that other people are obsessed with all things pumpkin.

This recipe is kind of like that.

It may not go viral on Pinterest, or even cause you to take a second look on Facebook; but sometimes simple is best.

This Corn and Leek Hash is a perfect weeknight meal. It takes simple flavors and ingredients and combines them in a simple way that will satisfy hungry bellies. It is family friendly comfort food that even adults will love!

One Year Ago: Banana Bran Muffins
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Three Years Ago: Apricot Glazed Pork Loin 
Four Years Ago: Pulled Chicken Suiza Sammies
Five Years Ago: Mexican Corn on the Cob 

Corn and Leek Hash 
by Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com
Prep Time: 20-25 minutes Cook Time: 20 minutes Serves: 4
Printable Version

Ingredients:
2 tablespoons olive oil
1 pound bratwurst*
½ cup beef broth
2 medium Russet potatoes, cut in a small dice
4 ears of corn, shucked and kernels cut from cob*
1 leek, cleaned and diced
2 cloves garlic, minced
1 teaspoon creole seasoning
½ teaspoon smoked paprika
¼ teaspoon each salt and black pepper, or to taste
1 tablespoon butter
4 large eggs
hot sauce, optional, for serving

Directions:
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add bratwurst and cook, turning once, until each side is well browned, about 6-8 minutes total.  Add broth to skillet. Cover and cook, flipping occasionally, until sausages are fully cooked, about 5-8 minutes. When cooked thoroughly, remove from pan and cool slightly. Slice sausage into bite size pieces. Set aside.

Drain any cooking liquid from skillet and return skillet to stove top. Add remaining 1 tablespoon olive oil to skillet and heat to medium-high heat. Add potatoes and saute for 8-10 minutes, stirring occasionally, or until potatoes are golden brown and slightly tender.

Add corn and leeks to skillet, adding additional oil if needed. Cook, stirring occasionally, for 4-5 minutes. Add in garlic and spices and cook for 1-2 minutes. Add sliced sausages to skillet, cover, and reduce heat to low.

Meanwhile, heat butter in a large skillet over medium-high heat. Crack eggs and carefully add eggs, without breaking the yolk, to the hot skillet. Reduce heat to medium and cook eggs, without flipping, for 3-4 minutes or until desired doneness.

Serve corn and leek hash topped with fried egg and a dash of hot sauce, if desired.

*Note: Omit bratwurst for vegetarian. 2 cups frozen corn can be substituted for fresh corn.

Serving suggestions: Serve with steamed or roasted broccoli, a simple side salad, this Spinach and Pear Salad with Dijon Mustard Vinaigrette  or these Braised Peas and Green Onions.

Other recipes you might enjoy:
Avocado Salad with Sweet Italian Sausage
Easy Creole Potato Salad
Sweet Potato and Leek Quiche
Leek and Potato Pizza
All Corn Chowder