Ingredients

• 4 tablespoons butter, divided
• 2 large leeks, thinly sliced (about 2 cups)
• 2 large russet potatoes, unpeeled (about 1 1/2 pounds)
• 1 cup chopped green onion
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 3 teaspoons olive oil, divided
• parsley, chopped- to garnish

Instructions

1. Melt 1 tbls. of butter in a heavy large nonstick skillet over medium heat. Add leeks; cook 3 minutes or until soft. Place in a large bowl and cool. Reserve skillet.

2. Shred potatoes using food processor or grater, working quickly to avoid discoloration. Rinse potatoes under cold water; pat dry with paper towels. Place in the bowl with the leeks. Add green onions, salt, pepper and thyme. Toss to combine.

3. Spray a 11"x7" baking dish with nonstick cookiing spray. Heat 1 1/2 tbls. of the butter and 1 1/2 teaspoons of the oil in the same skillet over medium high heat until melted and hot. Spoon half of the potato mixture into skillet, and cook 5-8 minutes or until potatoes are tender and golden brown, stirring frequently. Spread evenly in baking dish. Repeat with remaining butter, oil, and potato mixture.(Potatoes can be made to this point oup to 1 day ahead. Bring to room temperature before reheating).

4. Heat oven to 350*F. Bake 20 minutes or until heated through. Heat broiler; broil 4-6 minutes or until top is browned and slightly crisp. Sprinkle with fresh chopped parsley. Enjoy!