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Leftovers for Brunch You will need • 700g Leftover Vegetables and Potatoes • 60g Butter • 50ml Olive Oil • 1 Large Red Onion, finely chopped • 2 Garlic Cloves, minced
Method In a large frying pan, sauté the onion in the olive oil for a few minutes on a low heat.
Add the garlic and butter and cook for another minute.
Chop all the vegetables and potatoes into bite-size pieces, add to the pan and mix well.
Turn up the heat and cook for 7-8 minutes, pushing down with a wooden spoon to squash all the vegetables.
Flip over the vegetables and cook the other side for a further 7-8 minutes.
Turn out onto a plate and cut into slices, like a cake.
Serving suggestions Great served topped with slices of streaky bacon and eggs. Serve alongside grilled chops or chicken breasts. Sprinkle with grated cheese and serve alongside grilled sausages.
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