Joanne Rawlings

Potato Fried Combo

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It is so great to make delicious recipes the whole family enjoys. Better nutrition for everyone’s health with
no processed sugar, no dairy, no meat, no manufactured sauces. Use organic food where possible, your body will thank you.
Potato Fried Combo

Energy Light

  • 5 Cups of Potato or Sweet Potatoes  – Leave skin on & diced into small cubes or quarters
  • 3 Organic Eggs
  • 2 Cups of diced thinly Cabbage/buk choy
  • 2 Cups of Broccoli cut into small pieces
  • 2 cloves of diced Garlic or paste
  • 2 Cups of diced Mushrooms
  • 1-2 Spring onion – depends on taste
  • Rock/Himalayan or Sea Salt to taste
  • 1 teaspoon Paprika
  • 2 teaspoon Chia seeds or Sunflower kernels
  • Extra Virgin Olive Oil
  • 1-2 Fry-pans – or use the oven to roast potatoes
  • Few drops of Coconut Amino Sauce over cooked meal as an option

 

1.  In a pot, boil the diced skin on potatoes approximately 10-15 mins. While their boiling prepare the rest of the ingredients. Drain the potatoes really well after cooking.

As an option – Cool & place them in the fridge for 30 minutes or more as they fry better when they are cool & dry – or fry them directly when they are drained and warm, with extra virgin olive oil, salt and paprika until crispy brown

2. Roasting them diced small is another option –

  • If you Roast them, preheat the oven 180-200 c, boil them for 10-15 minutes, drain. Place them in a bowl, mix the potatoes with extra virgin olive oil & sprinkle with seasoning like garlic/paprika and place on oven tray.
  •  They take approximately 35-40 minutes at 180-200 c – depends on oven used. Drain the cooked potatoes on kitchen paper -as well we use organic roasted sweet potatoes with skin on, which has a caramelised taste –

Sweet Potatoes (Kumara)

3.  While the potatoes are frying or nearly finished roasting, use another fry-pan or saucepan with extra virgin olive oil . Put cabbage in & stir-fry until the cabbage is going translucent or clear, then add the broccoli & mushroom. Pour a little extra oil in while frying mushrooms if need.

4.  Add salt to taste, diced spring onion, chia seeds or sunflower & garlic. Stir-fry until the cabbage/mushrooms are browned & broccoli tender.

5.  Place all the cooked cabbage, broccoli & mushroom mix in a bowl. Set aside the fried potatoes if they are ready as they’re mixed them last

6.  Whip all the eggs together in a bowl with a few pinches of salt and then quickly fry the whole egg mixture until crispy both sides. Cut the egg into pieces. Mix them in the same bowl with the cabbage mix, then add the fried/roasted potatoes last. Stir them gently together & Enjoy

Serves 2-3 as a main or 4 as a side dish —

With a healthy Strawberry/Banana Smoothie or a Fruity Green Smoothie 

Joanne’s Tips – Leaving all the skin on the potatoes are more nutritious and tastes delicious. Clean the potatoes first when using the skin.  After you boil them first to either fry or roast, you can lightly mash them with a fork or a masher so they are still whole but slightly crumbled – they then fry or roast up with some crispy crunchy bits.

You can use a mix of potatoes & sweet potato (kumara) with frying or roasting them. We coat the potatoes lightly with paprika or garlic when cooking them. Enjoy this with roasted tomatoes/onion & warm crusty wholemeal bread.

Use organic when possible for healthcare 

Microwaves are not used for my awareness as they deplete food nutrition, for healthcare it is vital we receive all the beneficial nutrients.