Casserole with Pork Luncheon Meat, vegetables and baby potatoes

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Casserole with Pork Luncheon Meat, vegetables and baby potatoes

  • 1 h 0 min
  • 4 persons

Ingredients

  • 340 g Tulip Pork Luncheon Meat
  • 10 baby potatoes
  • 3 cloves garlic
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 onion
  • Water
  • Oil
  • Salt
  • Freshly ground pepper
Print recipe

Procedure

Wash the baby potatoes, mince the garlic, cut the bell peppers in strips and chop the onion.

Boil the baby potatoes, whole with skin in salted water until tender.

Dice the Pork Luncheon Meat and fry it in another pot with oil until slightly crispy.

Add the garlic, onion and peppers.

Cut the baby potatoes in half and add them to the pot with the other ingredients and sauté for a few minutes until golden.

Season with salt and freshly ground pepper.

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