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).