Prep 15 mins
Cook 30 mins
These become tender and soft in the oven, and are finished off under the broiler to crip them up! Adapted from Cooking Pleasures magazine. Potatoes and leeks were used throughout Europe and are considered Irish, Russian and Southern USA foods.
- 4 tablespoons butter, divided
- 2 large leeks, thinly sliced (about 2 cups)
- 2 large russet potatoes, unpeeled (about 1 1/2 pounds)
- 1 cup chopped green onion
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon dried thyme
- 3 teaspoons olive oil, divided
- parsley, chopped- to garnish
- Melt 1 tbls. of butter in a heavy large nonstick skillet over medium heat. Add leeks; cook 3 minutes or until soft. Place in a large bowl and cool. Reserve skillet.
- Shred potatoes using food processor or grater, working quickly to avoid discoloration. Rinse potatoes under cold water; pat dry with paper towels. Place in the bowl with the leeks. Add green onions, salt, pepper and thyme. Toss to combine.
- Spray a 11"x7" baking dish with nonstick cookiing spray. Heat 1 1/2 tbls. of the butter and 1 1/2 teaspoons of the oil in the same skillet over medium high heat until melted and hot. Spoon half of the potato mixture into skillet, and cook 5-8 minutes or until potatoes are tender and golden brown, stirring frequently. Spread evenly in baking dish. Repeat with remaining butter, oil, and potato mixture.(Potatoes can be made to this point oup to 1 day ahead. Bring to room temperature before reheating).
- Heat oven to 350*F. Bake 20 minutes or until heated through. Heat broiler; broil 4-6 minutes or until top is browned and slightly crisp. Sprinkle with fresh chopped parsley. Enjoy!
The ingredients in this inspired me to try it, and I added minced garlic and oregano. Fun to make and four of us devoured the lot for a yummy Sunday brunch - with ease! As a side dish to an evening it would serve more, but I really do think you can fully expect people to come back for seconds - until it's gone! Thanks Sharon, for a great recipe which we all look forward to enjoying again!
Really yummy, I added some grated swiss cheese, the family gobbled the whole pan up!! I would have preferred it to be a little more crispy and the colour was horrible!
This was a delicious and different way to serve potatoes. I can also think of a lot of great little 'add-ins' to embellish it - a little grated parmesan would certainly not have been amiss and neither would have 1 or 2 minced cloves of garlic. This is what I classify a 'springboard' recipe, because it just inspires you to keep trying new version. Thanks.