Ingredients
- 1 pint loose brussels sprouts
- 3 pint idaho potatoes
- 1 pint leek, cleaned and sliced
- 1 tablespoon butter
- 1 tablespoon chopped parsley
- 1 tablespoon curry
- 1 tablespoon cayenne
Preparation
Baking Directions:
Blanch and quarter the brussels sprouts.
Rub the potatoes, skin on, with olive oil and salt.
Bake the potatoes for 1 hour at 350 degrees.
Cool the potatoes, peel and chop into smaller pieces.
In a hot skillet, heat the oil till it smokes and add the potatoes and cook till evenly browned.
Strain and reserve the browned potatoes on a paper towel.
In another skillet add the butter, brussels sprouts, leeks and a pinch of the spice mix.
When the sprouts are cooked, add the potatoes back into the mix and heat through.
Add the chopped parsley at the last minute.
