Pan-Fried Potato and Leek Hash with Smoked Paprika

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

Golden pan-fried potato and leek hash seasoned with smoky paprika, perfect for breakfast or brunch. This french-inspired breakfast ready in about 35 minutes combines olive oil, smoked paprika, salt into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 280 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 700 g, peeled and diced into 1/2-inch cubes potatoes
• 1 large, white and light green parts, thinly sliced leek
• 4 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped, for garnish fresh parsley

Instructions

1. Step 1: Place 700 g peeled and diced potatoes in a pot of cold salted water. Bring to a boil and cook for 8 minutes until just tender but not falling apart. Drain and set aside.
2. Step 2: Heat 4 tbsp olive oil in a large non-stick skillet over medium heat. Add 1 large thinly sliced leek and sauté for 5 minutes until softened and fragrant.
3. Step 3: Add the parboiled potatoes to the skillet along with 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook, stirring occasionally, for 12-15 minutes until the potatoes develop a golden crust and are cooked through.
4. Step 4: Taste and adjust seasoning if needed. Remove from heat and garnish with 2 tbsp chopped fresh parsley before serving.