Leek and Red Pepper Hash-Browned Potatoes

leeks at market

If you like leeks, you’re sure to enjoy this dressed-up version of hash browns. Use firm-textured potatoes, such as red-skinned or Yukon Gold, rather than mealy ones, for best results.

Serves: 6

  • 6 medium potatoes
  • 2 large or 3 medium leeks
  • 2 tablespoons olive oil
  • 1 medium red bell pepper, finely diced
  • 2 tablespoons minced fresh parsley, optional
  • Salt and freshly ground pepper to taste

Microwave the potatoes in their skins until they are easily pierced with a knife but still firm. Set aside until cool enough to handle, then peel and slice them about 1/2 inch thick.

Trim the tough green leaves and bottoms from the leeks and discard. Slice the leeks in half lengthwise, then into 1/4-inch slices crosswise. Place in a colander and rinse well.

Heat the half of the oil in an extra-wide skillet. Add the leeks and sauté over medium-low heat, covered, until limp, about 6 to 8 minutes. Stir occasionally. Add the red peppers and continue to sauté, covered, stirring occasionally, until the leeks are soft, about 5 to 8 minutes more.

Add the remaining oil, the potatoes, and the optional parsley. Raise the heat to medium-high and cook until the potatoes on the bottom are browned. Stir well, and let the bottom brown several times more, until most of the mixture is nicely browned. Season with salt and pepper and serve.



2 comments on “Leek and Red Pepper Hash-Browned Potatoes

  1. Sarah

    I tried this recipe a few months back for a brunch I was throwing for some vegan friends. They would have turned out excellent if I had microwaved the potatoes longer. So maybe you should specify how long, or even oven baking them first. I tried it again with some left over baked potatoes and everyone enjoyed it!

  2. Nava Post author

    Hi Sarah — it’s hard to specify exactly how long it will take potatoes to be done in the microwave, as it depends on their size, the power of the microwave, the type of potato. That’s why I say “until done but still firm” — that is, not overcooked. In any case I’m glad you and your company enjoyed this dish!

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