What I Cook

Potato Skillet with Quorn Roast and Smoked Mozzarella Recipe

By Belinda Published: July 31, 2012

• Yield: 4 Servings
• Prep: 15 mins
• Cook: 45 mins
• Ready In: 60 mins

Ingredients

• 1/2 Quorn Roast pre-cooked and chopped...leftover, obviously
• 2 medium yukon poatatos 1 inch cubes
• 3/4 cup yellow onion chopped large
• 2 tsp rosemary chopped fine
• 1 cup vegetable broth
• 1 cup broccoli sauteed
• 1/2 cup smoked mozzarella cubed small
• salt, fresh ground pepper
• 1 tsp crushed red pepper
• 3 tbsp parsley chopped

Instructions

1. Pre-heat oven to 425.
   
2. Pre-heat a cast iron skillet (or other oven-proof pan) over medium heat. Add oil and spread. Add potatoes, onion, rosemary, crushed red pepper, salt, and pepper to skillet. Stir to combine and place in pre-heated oven. Bake for 15 minutes. Turn off burner.
   
3. Remove skillet from oven. De-glaze pan with broth by pouring broth into the skillet and scraping up any brown bits. Add Quorn, broccoli and salt and pepper. Stir to combine. Return pan to oven and bake for 10 minutes.
   
4. Remove skillet from oven, top with smoked mozzarella pieces, distributing evenly. Return skillet to oven and bake just until cheese melts, about 5 minutes. Garnish with fresh parsley, if using.