Quick Potato Skillet

potato skillet



3 Tbs. coconut oil

8 cloves garlic, minced

1 large onion, chopped small

4 Pre cooked potatoes, diced

2 avocados, diced

2 large tomatoes, diced

2 bunch green onion, sliced

½ cups olives, chopped

1 large bunch cilantro, chopped

1 bunch Kale, chopped very small

1-2 Tbs. Sausage Seasoning (recipe below) OR commercial seasoning

Salt and Pepper to taste




Cut the pre baked potatoes into ½ inch cubes.  Melt the coconut in a large skillet over medium heat.  Sauté onion for 5 minutes, until soft and transparent.  Add garlic, and sauté for 1 minute more.  Add potatoes and mix well.  Let the potatoes cook until brown on one side.   Stir and continue to brown potatoes on all sides.  While potatoes are cooking, cut up all the rest of the vegetables.  In a small pan, steam kale for 2-3 minutes until it is bright green.  When potatoes are browned, sprinkle **Sausage Seasoning, salt and pepper over potatoes and mix until potatoes are well coated.  Add in the remainder of the ingredients, toss, and serve with chipotle sour cream and salsa.


**Sausage Seasoning

3 Tbs. powdered rosemary

10 Tbs. powdered sage

3 Tbs. salt

4 Tbs. dried basil

1 tsp. cayenne pepper (More or less depending on how spicy you want it)

5 Tbs. garlic powder


Combine all ingredients and store in an airtight container.


About Janae

Janae is a Registered Nurse whose main focus is integrative healing practices. She has experience as an herbalist, health and wellness coach, and as a personal development and Law of Attraction coach. She is a raw food and whole food chef extraordinaire, essential oils specialist, massage therapist and meridian tapping coach. She is a doctoral student at the University of Arizona in their nurse practitioner program. Read More