Serves: 2
Ingredients:
300g boiled new potatoes
100g blanched tender stem broccoli, chopped
100g blanched brussels, halved
60g pancetta or lardons if you want lower fat
Method:
Put a pan on high heat. Add a splash of olive oil and some butter (to brown the potatoes).
Once pan is hot add in the potatoes, and cook until golden.
Once potatoes have crisped up, put in the remaining ingredients. When the pancetta has cooked off remove pan from the heat and plate up.
