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Potato Leek Skillet Recipe

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Before sampling this recipe from a neighbor, I never had eaten leeks. I've since fallen in love with their mellow, slightly sweet flavor. This is a nice brunch dish.—Sharon Boyajian, Linden, California

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Potato Leek Skillet Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

5 25 30

Ingredients

1/2 pound ground beef
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With Johnsonville Italian Sausage.
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2 medium potatoes, cubed and cooked
3 large leeks (white part only), cut into 1/2-inch slices
1/2 cup water
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dill weed

Directions

In a skillet, cook beef over medium heat until no longer pink; drain. Add the potatoes, leeks, water, oil, salt, pepper and dill. Bring to a boil. Reduce heat; simmer, uncovered, until leeks are tender, about 5 minutes. Yield: 4 servings.

Leeks are part of the onion family and resemble a large green onion. Sand is often found between their many layers. So if a leek is to be slice, cut it open lengthwise down one side and rinse under cold running water, separating the leaves.

Nutritional Facts 1 serving (1 each) equals 252 calories, 12 g fat (3 g saturated fat), 28 mg cholesterol, 643 mg sodium, 24 g carbohydrate, 2 g fiber, 12 g protein.

Originally published as Potato Leek Skillet in Taste of Home Ground Beef Cookbook , p187

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