Bacon and Cheddar Broccoli Potato Skillet
Equipment
Ingredients
Main Ingredients
Potato (diced)
400 g
Bacon (diced)
150 g
Cheddar (grated)
100 g
Broccoli (florets)
200 g
Onion (diced)
100 g
Carrot (diced)
80 g
Tomato sauce
120 ml
Instructions
Prepare vegetables
Wash and dice the potatoes, carrot, and onion. Cut broccoli into florets.
Cook bacon
Heat a large skillet over medium heat and cook diced bacon until crispy, about 5-7 minutes.
Sauté vegetables
Add diced onion and carrot to the bacon fat in the skillet. Cook for 3-4 minutes until softened.
Add potatoes
Add diced potatoes to the skillet. Cook for 8-10 minutes, stirring occasionally, until potatoes begin to soften and brown.
Add broccoli
Add broccoli florets to the skillet. Cook for 3-4 minutes until bright green and slightly tender.
Add sauce and cheese
Pour in tomato sauce and sprinkle grated cheddar cheese over the top. Stir gently until cheese melts and everything is well combined.
Serve
Remove from heat and serve hot directly from the skillet.
Storage
Best served fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
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