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 (meat):
- Pan on high heat. Add a splash of olive oil and some butter (to brown 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.
