I based this hearty one-pot meal on an old German favorite in our family, “Bratkartoffeln”. I just spruced it up a little by adding a variety of ingredients to augment the potatoes. It’s one of those dished where you can throw in anything but the kitchen sink, if you need to clear out your fridge before anything wilts, it probably can be added here. Always add an onion or something from the cancer-fighting alum family (leek, spring onion, garlic), it really adds to the flavor.
Potato & Veggie Skillet
Author: Eat Holistic LLC
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
- 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
- Sweat onion in ghee or olive oil for 3 minutes until just translucent.
- Add all chopped ingredients and all the spices EXCEPT swiss chard.
- 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.
- Do a taste check.
- Once the potatoes are softer but still firm, add the swiss chard, and simmer for another 2-3 minutes, stirring constantly.
- Add the swirled egg mixture and combine until the eggs become solid.
- Do a taste check.
- Remove from heat and serve. Left