Will you look at this?
Cranky put this entire thing together. Cranky has never made corned-beef hash. Cranky has never "frizzled" leeks. He can get kinda hasty with a fried egg, so you end up with a plasticky disc rimmed in brown.
I know, the sun has returned and hash season may be over. Wait, I take that back. Hash season is never over. Chicken hash is a favorite of mine, and there's a fresh, free-range chicken in the fridge.
So, OK. Whatever. I just had to show you this beautiful pile.
Some recipes for frizzled leek strips ask you to julienne leeks. We have an easier way: Slice the leek in half, lengthwise, and then just cut tiny half-rings. They will separate in the hot oil. Some of ours got a little blackish, but "burny" is a flavor I'm rocking.
Brag, brag, brag.