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Potato Leek Skillet

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

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

Ingredients

  • 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

Directions

  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.
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.

Nutrition Facts

1 each: 252 calories, 12g fat (3g saturated fat), 28mg cholesterol, 643mg sodium, 24g carbohydrate (4g sugars, 2g fiber), 12g protein.

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