If you like leeks, you’re sure to enjoy this dressed-up version of hash brown potatoes. It’s perfect for a vegan brunch, paired with a simple tofu scramble and fresh fruit. Use firm-textured potatoes, rather than mealy ones, for best results. I highly recommend trying this with one sweet potato, as suggested below.
- 4 medium-large potatoes (preferably golden or red-skinned),
or 2 medium large potatoes and 1 large sweet potato,
scrubbed well if you want to leave skins on
- 2 large or 3 medium leeks, white and palest green parts only
- 2 tablespoons extra-virgin olive oil
- 1 medium bell pepper, any color, cut into short strips
- 1/4 cup chopped fresh parsley
- Salt and freshly ground pepper to taste
Cook, bake, or microwave the potatoes in their skins until they can be pierced through but are still nice and firm. Set aside until cool enough to handle, then peel and slice them about 1/2 inch thick.
Slice the leeks in half lengthwise, then into 1/4-inch slices crosswise. Place in a colander and rinse very well, making sure to get rid of any grit.
Heat the half of the oil in an extra-wide skillet. Add the leeks and sauté over medium-low heat until limp, about 6 to 8 minutes. Stir occasionally. Add the bell peppers and continue to sauté for 2 to 3 minutes longer.
Add the remaining oil and the potatoes. Raise the heat to medium-high and cook until the potatoes and all the vegetables are nicely browned here and there, stirring frequently. How long this takes depends on how browned you’d like this to be.
Stir in the parsley, season with salt and pepper, and serve.