Leek ~ Bacon & Gouda Stuffed Hashbrown
- 1 1/2 lb
- grated russet potatoes
- & pepper to taste
- 3 1/2 - 4 oz
- shredded, gouda cheese
- med leek, cut in half and sliced ( discard the tough dark green tops.)
- 5 slice
- bacon, cooked and crumbled
- for frying - i used some bacon fat
In a small skillet with some oil or butter, cook the leeks with a pinch of salt, just until soft, stirring occasionally.
Place enough oil to coat bottom of pan. Heat oil over medium heat.Once hot, place half the shredded potatoes evenly onto the pan. I press down on the potatoes with a wide spatula.
Add more oil to the pan and place slide potatoes back into pan, uncooked side down. Place lid back on pan and cook another 10 minutes, or until golden and potatoes are tender.
Note: I've made individual stuffed patties as well. You may prefer to do them that way. ( same technique) Just easier to flip, if afraid to try pan, plate method.
Just something different than plain old potatoes...my family loves them, along side of eggs.