Skillet Rosemary Bread & Potatoes (With Petromax Wrought Iron Pan)
Servings: 2
Calories: 233kcal
Ingredients
- 1 Large Potato peeled and diced
- 50 g Leftover Bread
- 1 Tsp Garlic Puree
- 1 Tbsp Butter
- 1 Tbsp Olive Oil
- Fresh Rosemary
- 1 Tbsp Parsley
- Salt & Pepper
Instructions
- In your skillet add your butter, olive oil and garlic and cook on a medium heat until the butter is melted.
- Add the diced potatoes and cook on a medium heat for about 10 minutes or until they have some colour on them.
- Add the seasoning and cook for a further 3 minutes.
- Break the bread up into chunks and cover it in the juices and the seasoning. Mix it well so that the bread is well coated.
- Transfer to the oven for 10 minutes and then serve.
Notes
I also love to add some cheese and bacon to mine for that completely naughty taste, but of course this is optional.
Nutrition
Calories: 233kcal | Carbohydrates: 23g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 190mg | Potassium: 396mg | Fiber: 3g | Sugar: 1g | Vitamin A: 340IU | Vitamin C: 13mg | Calcium: 60mg | Iron: 3.7mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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