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
- 1/2 pound ground beef
- 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
- 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.
Originally published as Potato Leek Skillet in Taste of Home Ground Beef Cookbook 1999, p187
Reviews for Potato Leek Skillet
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Apr. 19, 2010
"My whole family loved this, with my husband adding a dash of hot sauce"