Leek and Red Pepper Hash Brown Potatoes

1. 1

   Microwave the potatoes in their skins until they are easily pierced with a knife but still firm.

2. 2

   Set aside until cool enough to handle, peel, and slice about 1/2 inch thick.

3. 3

   Trim the tough green leaves and bottoms from the leeks and discard.

4. 4

   Slice the leeks in half lengthwise, then into 1/4-inch slices crosswise.

5. 5

   Place in a colander and rinse well.

6. 6

   Heat 1 tablespoon of the oil in an extra-wide skillet.

7. 7

   Add the leeks and saute over medium-low heat, covered, until limp, 6 to 8 minutes.

8. 8

   Stir occasionally.

9. 9

   Add the red pepper and continue to saute, covered, stirring occasionally, until the leeks are soft, 5 to 8 minutes.

10. 10

    Add the remaining 1 tablespoon oil and the potatoes.

11. 11

    Raise the heat to medium-high and cook until the potatoes on the bottom are browned.

12. 12

    Stir well and cook, until most of the mixture is nicely browned.

13. 13

    Season with salt and pepper, and serve.

14. 14

    Calories: 205

15. 15

    Total Fat: 6g

16. 16

    Protein: 2g

17. 17

    Carbohydrate: 36g

18. 18

    Cholesterol: 0mg

19. 19

    Sodium: 20mg

* Per serving · 4 servings · Values may vary.

No additional tips available.