Welsh Grilled Parsnip and Leek Hash

Introduction

With the perfect combination of smoky, crispy, and creamy textures, this Welsh Grilled Parsnip and Leek Hash is a must-try for grill lovers. Cooking on the Arteflame brings out the deep caramelized flavors of the vegetables while keeping them perfectly tender. Whether enjoyed on its own or paired with grilled meats, this dish is sure to be a showstopper every time.

Ingredients

• 4 large parsnips, peeled and diced
• 2 large leeks, cleaned and sliced thin
• 2 tbsp unsalted butter
• 1 tsp smoked sea salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tbsp fresh thyme leaves
• 1/4 cup fresh parsley, chopped
• 1/2 cup shredded aged Welsh cheddar
• 2 large eggs (optional, for topping)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil onto three paper napkins and place them inside the grill.
2. Stack firewood over the oiled napkins.
3. Light the napkins and let the fire build for about 20 minutes until the cooktop is sizzling hot.

Step 2: Prepare the hash ingredients

1. Peel and dice the parsnips into small cubes.
2. Clean and thinly slice the leeks.
3. Melt butter on the flat cooktop area near the center for optimal heat.

Step 3: Grill the parsnips and leeks

1. Spread the diced parsnips on the grill, placing them closer to the center where the heat is highest.
2. Allow them to sear for about 5 minutes without stirring to develop a golden crust.
3. Add the sliced leeks, stirring occasionally to ensure even caramelization.
4. Season with smoked sea salt, pepper, smoked paprika, and garlic powder.

Step 4: Finish the hash

1. When the parsnips are crispy and golden (about 15 minutes), stir in fresh thyme and parsley.
2. Scatter shredded Welsh cheddar over the hash and let it melt.

Step 5: Optional egg topping

1. Crack eggs directly onto a slightly cooler section of the griddle.
2. Cook until the whites are set but the yolks remain runny.
3. Place the eggs over the finished hash and serve immediately.

Tips

• For extra crispiness, let the hash sit on the griddle for a few minutes before stirring.
• Adjust cooking zones based on heat level for even cooking.
• Use butter for enhanced flavor and a golden-brown crust.

Variations

1. Spicy Welsh Hash: Add diced chili peppers and a pinch of cayenne for heat.
2. Meaty Welsh Hash: Add crispy pancetta or bacon for extra savoriness.
3. Herby Welsh Hash: Mix in rosemary and sage for an aromatic variation.
4. Cheesy Deluxe Welsh Hash: Use a mix of Welsh cheddar and blue cheese for deeper flavor.
5. Root Vegetable Medley: Add diced carrots and sweet potatoes for more variety.

Best Pairings

• Grilled lamb chops with rosemary
• Smoked Welsh sausages
• A rich stout beer or a smooth single malt whiskey
• Wood-fired sourdough bread

Conclusion

With the perfect combination of smoky, crispy, and creamy textures, this Welsh Grilled Parsnip and Leek Hash is a must-try for grill lovers. Cooking on the Arteflame brings out the deep caramelized flavors of the vegetables while keeping them perfectly tender. Whether enjoyed on its own or paired with grilled meats, this dish is sure to be a showstopper every time.