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

  • 4 Cups of Potato with the skin on – Diced into small cubes or quarters
  • 3 Organic Eggs
  • 2 Cups of diced thinly Cabbage
  • 2 Cups of Broccoli cut into small pieces
  • 1-2 cloves of diced Garlic or paste – optional extra
  • 2 Cups of diced Mushrooms
  • 1 Spring onion
  • Rock or Sea Salt to taste
  • Extra Virgin Olive Oil
  • 2 Frypans

1.  In a pot with water, boil the diced potatoes until soft. While their boiling prepare the rest of the ingredients. Drain the potatoes really well after cooking. Place them in the fridge for 30-40 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 frypan on medium-high add extra virgin olive oil to shallow stir-fry them until crispy brown. Roasting them diced small is another option, to roast them it takes 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 frypan with extra virgin olive oil to put in the cabbage. Stir-fry until the cabbage is going translucent or clear then add the broccoli and mushroom. Pour a little extra oil in while frying mushrooms as they soak the oil up. Add salt to taste, spring onion and garlic – as an option. Cook & stir-fry until the cabbage and mushrooms are browned.

4.  Place all the cooked cabbage, broccoli and mushroom in a bowl. Set aside fried potatoes if they are ready

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 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. You can use a mix of potatoes and sweet potato (kumara) with frying or roasting them. Enjoy this with roasted tomatoes. Use organic when possible 

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