Mushroom & Leek Hash

• 1/4 cup canola oil, divided
• 1 1/2 cups thinly sliced leek
• 6 ounces sliced portobello mushroom caps
• 1 tablespoon chopped fresh thyme
• 1 cup Brussels sprout leaves
• 6 cherry tomatoes, halved
• 1 1/4 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 4 tablespoons half-and-half, divided
• 1/4 cup white vinegar
• 6 large eggs
• 2 tablespoons chopped fresh flat-leaf parsley

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add leek; cook 2 minutes, stirring. Add mushrooms and thyme; cook 4 minutes.
2. Heat a cast-iron skillet over medium-high heat. Add remaining 3 tablespoons oil and potatoes; cook 4 minutes. Add leek mixture, garlic cream, sprouts, tomatoes, 1 teaspoon salt, and 1/4 teaspoon pepper; cook 2 minutes. Stir in half-and-half.
3. Add water to a saucepan, filling two-thirds full; bring to a boil. Reduce heat; stir in vinegar. Break each egg into a custard cup. Gently pour eggs into pan; cook 3 minutes. Remove with a slotted spoon; place on a paper towel-lined plate.
4. Stir remaining 2 tablespoons half-and-half into hash to loosen. Divide hash among 6 plates. Top each serving with 1 egg; sprinkle evenly with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Garnish with parsley.

canola oil, portobello mushroom, thyme, brussels, cherry tomatoes, kosher salt, freshly ground black pepper, white vinegar, eggs, flatleaf

Taken from www.myrecipes.com/recipe/mushroom-leek-hash (may not work)