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Place the peeled, cubed potatoes in hot water for 10–15 minutes to remove excess starch. Drain and pat dry.
Cook the Broccoli
Steam or lightly boil broccoli florets for 3–5 minutes until bright green and tender-crisp. Drain and set aside.
Sauté the Potatoes
In a large skillet, heat olive oil over medium heat. Add the potatoes and cook until golden and crispy, about 10–15 minutes.
Add Mushrooms and Broccoli
Stir in sliced mushrooms and cook for 5 minutes until softened. Then add the broccoli and sauté for another 3 minutes.
Season and Serve
Season with salt to taste. Serve warm as a side dish or light vegetarian meal.
Serving and Storage Tips:
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