Joanne Rawlings

Potato Fried Combo


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

  • 4 Cups of Potato with the 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
  • 1-2 cloves of diced Garlic or paste
  • 2 Cups of diced Mushrooms
  • 1 Spring onion
  • Rock/Himalayan or Sea Salt to taste
  • 2 teaspoon Chia seeds or Sunflower kernels
  • Extra Virgin Olive Oil
  • 1-2 Fry-pans – or use oven to roast potatoes
  • Few drops of Coconut Amino Sauce over cooked meal as an option

1.  In a pot, boil the diced potatoes approximately 10 mins. While their boiling prepare the rest of the ingredients. Drain the potatoes really well after cooking. Place them in the fridge for 30 minutes to cool as an option– they fry better when they are cool and dry – or fry them when they are drained and warm.

2. Using a fry-pan on medium-high, add extra virgin olive oil to stir-fry them until crispy brown. Roasting them diced small is another option – to roast them, drizzle the potatoes with extra virgin olive oil & sprinkle with seasoning like garlic. They take approximately 45 minutes at 180-200 c. Drain the cooked potatoes on kitchen paper.

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

4.  Place all the cooked cabbage, broccoli & mushroom mix in a bowl, cover the bowl. Set aside the fried potatoes if they are ready- mix them last….

5.  Whip all the eggs together in a bowl with a few pinches of salt and then quickly fry the whole egg mixture until brown both sides. Cut the egg into small pieces. Mix them in the same bowl with the cabbage mix, then add the fried/roasted potatoes last. Stir them gently together. Serves 2-3 as a main or 4 as a side dish.

Joanne’s Tips – Leaving all the skin on the potatoes are more nutritious and gives them a good taste. Clean the potatoes first when using the skin.  When you boil them first to fry, you can lightly mash them with a fork or masher so they are whole but slightly crumbled – they then fry up with some 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.