If you like leeks, you’re sure to enjoy this dressed-up version of hash browns. Use firm-textured potatoes, such as red-skinned or Yukon gold, rather than mealy ones, for best results. Serve with sautéed soy “sausage,” allowing 2 links per serving, and a salad of mixed baby greens with tomatoes and carrots.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Microwave the potatoes in their skins until they are easily pierced with a knife but still firm. Set aside until cool enough to handle, peel, and slice about 1/2 inch thick.
Step 2
Trim the tough green leaves and bottoms from the leeks and discard. Slice the leeks in half lengthwise, then into 1/4-inch slices crosswise. Place in a colander and rinse well.
Step 3
Heat 1 tablespoon of the oil in an extra-wide skillet. Add the leeks and sauté over medium-low heat, covered, until limp, 6 to 8 minutes. Stir occasionally. Add the red pepper and continue to sauté, covered, stirring occasionally, until the leeks are soft, 5 to 8 minutes.
Step 4
Add the remaining 1 tablespoon oil and the potatoes. Raise the heat to medium-high and cook until the potatoes on the bottom are browned. Stir well and cook, until most of the mixture is nicely browned. Season with salt and pepper, and serve.
nutrition information
Step 5
Calories: 205
Step 6
Total Fat: 6g
Step 7
Protein: 2g
Step 8
Carbohydrate: 36g
Step 9
Cholesterol: 0mg
Step 10
Sodium: 20mg
