Author Notes
In this recipe leeks turn something as simple as hash brown potatoes into an elegant dish that is always a crowd pleaser. You can add cheese or bacon for variety, but this recipe as it is will delight the taste buds and make your friends and family think you are a gourmet chef. Simple, but amazingly delicious. Frozen hash browned potatoes can be substituted for the fresh potatoes, but if using frozen, remove moisture from the potatoes prior to cooking with a kitchen towel or paper towels —Karen Burkett
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Ingredients
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1/2 cup
Margarine-divided
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1 pound
Leeks-cleaned and juliened
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1/2 cup
Heavy Cream
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2 pounds
potatoes-peeled and finely juliened or coursely grated
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1
Salt and Pepper to taste
Directions
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In medium saucepan, melt 2 tablespoons margarine.
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Add leeks and cook 2 minutes, stirring.
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Add 2 more tablespoons margarine, cover and cook without browning over medium heat.
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Stir in cream and boil down to thicken.
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Stir in cream and boil down to thicken.
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Heat remaining margarine in nonstick skillet.
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Spread 1/2 of the potatoes to cover bottom.
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Top with braised leeks, leaving a 1 inch border of potatoes.
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Top with remaining potatoes and pat to form a cake.
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Cover and cook 5 minutes over medium heat, lifting cover to let steam escape and wiping inside of lid dry.
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Cook 5 more minutes and shake skillet to prevent sticking
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Tilt skillet and spoon off excess margarine, reserving it
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Cover skillet with dried lid again and invert so potatoes rest on the lid.
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Return reserved margarine to skillet.
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Slide potato cake back into skillet, browned side up.
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Cook over med-low heat for 10-12 minutes until potatoes are browned.
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Slide onto serving platter, and salt and pepper to taste
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