Potato & Veggie Skillet
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4-6 servings
  • 2 tablespoons ghee (clarified butter) of olive oil
  • 1 medium red onion, cubed
  • 5-6 yellow potatoes, peeled and cubed
  • 6-8 carrots, peeled and sliced
  • 1 sweet pepper (red would complement the colors nicely), cubed
  • 1 bunch swiss chard, stalks removed, leaves finely sliced
  • 4 large pastured eggs, swirled together in a glass bowl
  • Spices:
  • 2-4 tablespoons Tamari Sauce (wheat-free soy sauce)
  • 3 tablespoons dried oregano
  • 1-2 tablespoons Adobo Seasoning spice blend (by Frontier Co-op)
  • 1 teaspoon ground paprika spice
  • a pinch ground cumin
  • Optional additions, as the Adobo blend already contains these, but I wanted a stronger flavor:
  • ½ teaspoon ground turmeric spice
  • 5-8 swirls with black pepper mill
  1. Sweat onion in ghee or olive oil for 3 minutes until just translucent.
  2. Add all chopped ingredients and all the spices EXCEPT swiss chard.
  3. Cook on medium low heat, adding a little water to prevent sticking. A cast-iron skillet provides extra flavor, but a stainless steel one can be used as well (although when you add the eggs they will stick more). Stir every 2-3 minutes, just like you would a stir fry skillet.
  4. Do a taste check.
  5. Once the potatoes are softer but still firm, add the swiss chard, and simmer for another 2-3 minutes, stirring constantly.
  6. Add the swirled egg mixture and combine until the eggs become solid.
  7. Do a taste check.
  8. Remove from heat and serve. Left
Recipe by Kirstin's Cancer Care at https://www.kirstinscancercare.com/potato-veggie-skillet/