|Breakfast favorite home fries are even tastier when dressed up with leeks and red peppers.|
Preheat oven to 350.
Scrub or peel the potatoes, then cut into ¾-inch cubes. Toss with ½ T oil, spread in a single layer on the baking sheet, and bake for 30 minutes, until tender.
Meanwhile, wash and trim the leek, then thinly slice. Trim and dice the red pepper.
Heat 1 T oil over medium-low heat and add leeks. Cover and cook for 6-8 minutes, stirring occasionally, until limp.
Add the red pepper, cover, and continue cooking, stirring occasionally, until peppers are tender, andother 5-8 minutes.
Stir in remaining oil, potatoes, salt, and pepper, increase heat to medium-high, and cook, stirring frequently, another 5 minutes.
Adapted from the recipe for “leek and red pepper hash brown potatoes” in The Vegetarian 5-Ingredient Gourmet – read my review.
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