I added sautéed leeks on the fly to hash browns. AWESOME!!! I made them in the oven (400 for 40 minutes) because I was making them for a brunch party, but I don’t recommend it–they don’t really come out crunchy on both sides. Pan-frying will most likely be better for a crunchy exterior.
- 5-6 potatoes, peeled and grated
- 2 leeks, chopped and washed
- fresh thyme leaves from 2-3 sprigs
- butter, for saute-ing
- canola oil, for frying
- salt & pepper
Grate your potatoes and soak them for 30 minutes in the fridge in a bowl of cold water plus 1 tbsp sugar. Drain and dry them off well.
Saute the leeks in butter until soft. Remove from the heat and toss with thyme, salt/pepper, and potatoes. I ran out of black pepper so I used white pepper instead.
Pan fry in oil or oven bake in a greased pan at ~400 for 30-45 minutes, depending on how much you’ve made. I greased a casserole dish, threw in the mix, and covered it with a little bit of salt, white pepper, and melted butter. I baked it for 40 minutes, it was crunchy on the bottom but not the top–I suppose I could have flipped it, but….meh, it was still delicious!! Next time I will definitely pan fry them or make them into potato pancakes to facilitate flipping.