POTATO LEEK SKILLET
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
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 252 calories, Fat 12g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 643mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.
LEEK AND POTATO CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter an oval baking dish. Drain the leeks and rinse.
- In a large skillet, melt the butter over medium heat. Add the leeks and thyme, season with salt and pepper and cook, stirring, until the leeks are softened and golden, 5 to 7 minutes.
- Peel and slice the potatoes into very thin rounds. Sprinkle with salt and pepper. Layer half of the potatoes in the buttered dish, then layer half of the cooked leeks over the potatoes. Repeat the layers.
- Return the skillet to medium heat and add the cream cheese, cream, chicken stock and garlic. Stir together, scraping up any brown bits from the bottom of the skillet. Sprinkle with the paprika and some salt and pepper. Bring to a boil, lower to a simmer and simmer for about 5 minutes so the cheese melts. Pour the cream mixture over the leeks and potatoes and top with the grated cheese.
- Cover with foil and transfer to the oven. Bake for 40 minutes, then remove the foil and continue baking until the cheese is bubbly and golden, 15 to 20 minutes more. Allow to cool slightly before serving.
GIANT POTATO AND LEEK ROSTI
Rvsti, a big potato pancake, is a specialty of Switzerland. This is a great side dish for roast goose, as it uses some of the copious amounts of tasty goose fat that the bird gives off. The pancake turns out crispy and golden brown with a surprise filling of tender leeks. It can bake in the oven while the goose rests before carving. Try it for brunch with a dollop of sour cream, poached eggs and slices of bacon or ham.
Provided by Food Network
Categories side-dish
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Place the potatoes in a large pot of lightly salted water and bring to a boil over high heat. Reduce the heat to medium. Cook, uncovered, until the potatoes are tender when pierced with a knife, 25 to 35 minutes. Drain and rinse under cold water. Cool completely. Cover and refrigerate until chilled, at least 4 hours and preferably overnight.
- Position a rack in the center of the oven and preheat to 400 degrees F. In a very large (12-inch) nonstick skillet (if the skillet handle isn't heatproof, wrap it in a double thickness of aluminum foil), heat the butter over medium heat. Add the leeks and cook until tender, stirring often, about 4 minutes. In a small bowl, mix the salt and pepper. Season the leeks with 1/4 teaspoon of the salt-and-pepper mixture. Transfer to a small bowl and set aside. (The leeks can be prepared up to 1 day ahead, cooled, covered and refrigerated.)
- Peel the potatoes and shred on the largest holds of a box grater. In the skillet, heat 2 tablespoons of the goose fat over medium-high heat until very hot but not smoking. Spread half of the potatoes in the skillet in a layer. Season with 1/2 teaspoon of the salt-and-pepper mixture. Spread with the leeks, leaving a 1-inch border around the edges. Top with the remaining potatoes, and season with the remaining 1/2 teaspoon salt and pepper.
- Cook until the edges of the pancake are golden brown, about 5 minutes. Hold a flat round skillet top, plate, or pizza pan on top of the skillet. Inver the skillet and the skillet top together so the pancake falls, upside down, onto the skillet top. (If this seems too heavy to handle, slide the pancake carefully out of the skillet onto a plate. Place a second plate on top and invert.) Return the skillet to the stove and heat the remaining tablespoons goose fat until very hot. Slide the pancake back into the skillet, browned side up. Cook until the underside is browned, 5 to 7 minutes.
- Bake for 10 minutes. Turn the pancake as before, and bake it until crisp, about 10 more minutes.
- Transfer to a warm round platter and sprinkle with the chives, if desired. Serve hot, cut into wedges.
EASY SKILLET POTATOES
Make and share this Easy Skillet Potatoes recipe from Food.com.
Provided by WibblyWobblyIzzy
Categories Potato
Time 25m
Yield 20-30 potato pieces, 2-3 serving(s)
Number Of Ingredients 3
Steps:
- get a pan hot (medium heat)
- add oil to the pan.
- slice the potatoes any you would like.
- when the oil gets hot add the potatoes (test with a splash of water - it will sizzle when hot).
- sprinkle Lawry's salt on the potatoes (a little goes a long way).
- when they are done they will be brown - dark brown and hard.
POTATO-LEEK FRITTATA
The economical egg is a great base for all sorts of hearty flavors; our versatile frittata recipe can be made with a variety of ingredients for an easy meal anytime.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add leek and potato, season with salt and pepper, and cook until leek is translucent, about 5 minutes.
- Add eggs and ricotta, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.
Nutrition Facts : Calories 208 g, Fat 11 g, Fiber 1 g, Protein 12 g
CREAMY POTATO AND LEEK GRATIN
Cutting leeks into large pieces (they almost dissolve when thinly sliced) gives them a presence equal to disks of potato, while cooking the vegetables separately-the leeks are braised in butter, the spuds are simmered in milk and cream-preserves their distinct flavors. The glorious results will supply the homiest meatloaf supper with pizzazz.
Provided by Lillian Chou
Categories Holiday 2018 Christmas Christmas Eve Thanksgiving Entertaining Winter Side Casserole/Gratin Potato Leek Milk/Cream Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F with rack in middle. Generously butter a 3-qt shallow baking dish. Cut a round of parchment paper to fit just inside a 12-inch heavy skillet, then set parchment aside.
- Halve leeks lengthwise, then cut crosswise into 1 1/2-inch pieces (you should have about 8 cups). Wash leeks.
- Cook leeks in butter with 1/2 tsp salt and 1/4 tsp pepper, covered with parchment round, in skillet over medium heat, stirring occasionally, until tender, 10 to 12 minutes.
- Meanwhile, peel potatoes and slice crosswise 1/16 inch thick with slicer. Transfer to a large heavy pot with cream, milk, thyme, 1 tsp salt, and 1/2 tsp pepper and bring to a boil over medium heat, stirring occasionally (liquid will thicken). Stir in leeks, then transfer to baking dish.
- Bake, uncovered, until potatoes are tender, 45 minutes to 1 hour. Let stand 10 minutes before serving.
- Do Ahead
- Gratin can be baked 2 days ahead and chilled. Let stand at room temperature 30 minutes, then reheat, covered, in a 350°F oven until hot, about 30 minutes.
POTATO AND LEEK FRITTATA
I love frittatas cause they can be made several hours in advance and served later in the day, at room temperature - when I think they taste best.
Provided by evelynathens
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Steam potatoes, covered, for 20-25 minutes, or until tender.
- Let cool until they can be handled.
- Peel and cut crosswise into thin slices.
- In a 12 inch non-stick skillet, cook the leek in the butter over moderately-low heat, stirring, for 12-15 minutes, or until very soft.
- Season to taste.
- In a large bowl, whisk together eggs, ½ cup parmesan, ½ cup gruyere, chives, parsley and season to taste.
- Whisk until combined well.
- Stir in leek and potatoes.
- In the cleaned skillet, heat the oil over moderate heat until hot but not smoking.
- Pour in egg mixture, distributing potatoes evenly, and cook, without stirring, for 10-12 minutes, or until edge is set but center is slightly soft.
- Put a plate, larger than the skillet, over the skillet and 'flip' frittata onto it. Gently slilde frittata back into skillet, now browned-side-up and continue cooking until other side has set, about 4 minutes longer.
Nutrition Facts : Calories 405.1, Fat 23.4, SaturatedFat 9.4, Cholesterol 399.4, Sodium 350, Carbohydrate 27.3, Fiber 3.4, Sugar 3.1, Protein 21.5
CHUNKY POTATO LEEK SOUP
My family and I crave a steaming bowl of potato leek soup on a cold winter evening, but we don't want the butter and fat content of regular soup recipes. So I created this lighter version. I have shared it with many folks, and everyone who has tried it loves it for the robust, satisfying flavor. -Christine Frye, Odessa, Missouri
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a lightly greased nonstick skillet, cook leeks and onion for 5 minutes or until tender and just beginning to brown; set aside., In a large saucepan, cook flour and garlic powder in oil for about 2 minutes or until lightly browned. Gradually whisk in broth. Stir in the bay leaves, salt, pepper, pepper sauce, Worcestershire sauce and nutmeg. Bring to a boil; cook for 1-2 minutes or until thickened. , Stir in potatoes and leek mixture; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in milk and evaporated milk; heat through. Discard bay leaves.
Nutrition Facts : Calories 193 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 593mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
SWEET POTATO-LEEK PANCAKES
Provided by David Barber
Categories Potato Vegetable Side Vegetarian Leek Sweet Potato/Yam Fall Pan-Fry Nutmeg Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 16
Number Of Ingredients 11
Steps:
- Preheat oven to 275°F. Mix first 8 ingredients in large bowl to blend. Heat 2 tablespoons oil in large nonstick skillet over medium heat. Working in batches, drop sweet potato mixture by 1/4 cupfuls onto skillet. Using spatula, gently flatten each mound to 3 1/2-inch-diameter round. Cook pancakes until brown and cooked through, about 3 minutes per side. Transfer pancakes to baking sheet and place in oven to keep warm. Repeat with remaining batter, adding more oil to skillet as needed. Transfer pancakes to plates. Serve with applesauce and sour cream.
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