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Skillet Purple Potatoes with Oregano + Crumbled Egg

  • Recipe Submitted by on

Category: Healthy Recipes, Eggs, Potatoes

 Ingredients List

  • 4-6 small purple potatoes, thinly sliced {about 4 cups}
  • 2 shallots, thinly sliced
  • 1 farm fresh egg, hard-boiled and chopped
  • 2 tablespoons ghee or coconut oil
  • 2 teaspoons red wine vinegar
  • fresh oregano, about 1 tablespoon chopped
  • pinch of crushed red pepper flakes, optional
  • sea salt and course ground pepper


Scrub your potatoes well, slice them thinly with an extra sharp knife or mandoline slicer. Place them in a bowl of cold water for about 30 minutes. The cold water will help draw out some of the potato”™s starch, helping them cooking up a little crispier. In a large skillet heat the ghee or oil over medium-low heat. Spread the potatoes as evenly as you can and cook until browned on one side. Now add the vinegar, shallots, crushed red pepper flakes, sea salt and pepper. Flip the potatoes over to crisp the other side.

After both sides are crispy brown and the potatoes are heated through top them with the fresh oregano and chopped egg. The warm crispy potatoes are the perfect complement to the cold chopped egg. For an extra addition of luxuriousness try adding in some soft goat cheese. And, if you”™re into a vegan option, just eliminate the egg altogether. Friends, if you can”™t find purple potatoes in a store or farmers”™ market near you, get creative and keep it nutrient packed, try sweet potatoes instead!

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