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
Recommended: 36 Savory Suppertime Pies
- 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
Reviewed Apr. 19, 2010
"My whole family loved this, with my husband adding a dash of hot sauce"