This comforting one-pan meal is packed with flavor, protein, and veggies. Leeks and potatoes cook together until luscious and creamy for a classic pairing before the spring veggies and sausage join the party. It all gets topped with plenty of creamy, tangy goat cheese, fresh herbs, and a squeeze of lemon.

Ingredient highlight

Potatoes! The mighty potato! Most of the the nutrient content is in the skins, so keep those skins on if you can. Potatoes are an excellent source of potassium, vitamin B6, vitamin C, niacin, and fiber. They contain lysine, an essential amino acid that you often can’t find in grains.

Servings 4
Prep Time 15 minutes
Cook Time 25 minutes


  • 1 tbsp olive oil
  • 12 oz sausage*
  • 2 leeks, dark green parts trimmed off, thinly slice (or use 1 yellow onion, thinly sliced)
  • 1-1.25 lbs yellow or red potatoes, cut into very small ½-inch pieces
  • 1 1/2 tsp kosher salt, divided
  • 1/2 tsp black pepper
  • 1/2 cup water
  • 4 cups chopped spring veggies (asparagus, snap peas, english peas, broccoli, fennel, etc…)
  • 1 1/2 cups crumbled goat cheese
  • Chopped parsley, cilantro, mint, or basil
  • Hot sauce (optional)
  • *Any sausage you like will work here. I like to buy the raw bulk sausage, but you could also use sausage links and slice them up.
  • **Or use 1 yellow onion, thinly sliced.


  • In a large skillet over medium-high heat, warm the oil, then add your sausage. Break it up into chunks (if using bulk raw sausage, if not then spread the slices out into an even layer) and let it cook, undisturbed, for about 3 minutes, or until deeply browned.
  • Give it a stir and cook for another 2 minutes or until cooked through and browned, breaking up into smaller pieces. Transfer to a bowl or plate (leave any oil behind, you want about 2 tbsp worth of oil in the pan, if your pan is dry, add 2 tablespoons olive oil in with the leeks below).
  • Reduce the heat to medium and add the leeks, potatoes, 1 teaspoon salt, and pepper. Stir it all together, then spread into an even layer. Cover with a lid (or a baking sheet if you don’t have a lid) and cook for about 7 minutes (you should have some nicely browned or charred pieces, if it’s burning a lot, reduce the heat).
  • Pour in ½ cup water and scrape up any potatoes stuck to the bottom of the pan. Cover again and cook for 5 more minutes, or until potatoes are cooked through (the steam will help the potatoes cook evenly and quickly).
  • Stir in the veggies and remaining ½ teaspoon salt. Spread into an even layer, cover and cook for 2-3 more minutes or until the veggies have softened. Stir in the sausage. Remove from heat and top with goat cheese. You can either transfer this to your broiler on high for a couple of minutes or until the cheese starts to turn brown, or just serve as is.
  • Serve topped with fresh herbs, a squeeze of lemon, black pepper, and your favorite hot sauce (if using).

Items you can prep ahead (optional)

  • Trim and thinly slice 2 leeks
  • Cut 1-1.25 lb yellow or red potatoes into very small ½-inch pieces
  • Chop 4 cups spring veggies 
  • Chop parsley, cilantro, mint, or basil, for topping


  • To make vegetarian, skip the sausage or use a vegetarian sausage alternative. You could also just top with fried eggs.
  • To make vegan, see above + skip the goat cheese or use a vegan alternative soft cheese. If not, I would serve with some chopped avocado and plenty of lemon juice.
  • You could use cubed chicken thighs (or any other animal protein )in place of the sausage. Just be sure to season it with salt.
  • Easily substitute any cheese for the goat cheese (feta, cheddar, mozzarella, etc…)


  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

Leftovers + Repurposing:

  • Warm up leftovers in the microwave until warmed through. You can top with more cheese, but be sure to top leftovers with plenty of lemon, fresh herbs, and black pepper.
  • Put a fried egg on top.

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