Potato Leek Skillet Recipe
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
- 1. 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.
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.
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