Leftover Roast Potato Brekkie
If you have any leftover roasted potatoes, this recipe is a satisfying and nutritious way to use them up. The addition of turmeric not only provides an aromatic flavour but also boosts immunity and helps reduce inflammation in the body.
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2
Ingredients
40g butter
1 medium onion, thinly sliced
2 cloves garlic, crushed
2 cups mixed mushrooms, chopped
2 cups of leftover roast potatoes
1 tablespoon turmeric
Salt and pepper, to season
2 teaspoons chopped fresh dill
Steps
1. Melt half the butter in a large frying pan over medium-high heat. Cook onion and garlic, stirring for 3 minutes or until softened.
2. Add remaining butter and mushrooms. Cook, stirring occasionally for 4 minutes or until mushrooms begin to brown. Stir in potatoes, then turmeric. Cook for a further 2 minutes or until mixture is hot and fragrant, and edges of potato begin to brown and crisp. Season to taste.
3. Serve mixture hot, sprinkled with dill.
