Asian-Inspired Potato Skillet

Asian flavors bring this potato skillet recipe to life. Savory, a little bit spicy, and with a hint of sweetness, this is a great lunch or dinner choice, and it can even be enjoyed as a savory cooked breakfast.

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Asian-Inspired Potato Skillet

Ingredients:

• ½ cup finely chopped spring or yellow onion
• 2 garlic cloves, finely sliced
• ½ tsp finely chopped ripe hot pepper
• 1 ½ cups thinly sliced shiitake or button mushrooms*
• 2 lbs potatoes or sweet potatoes of any variety, thinly sliced
• 1 cup Healing Broth or water
• ½ tsp Atlantic dulse flakes
• 1 cup chopped sugar snap peas or green beans
• ¼ cup roughly chopped cilantro leaves, to serve
• 5 to 6 fresh ripe hot pepper slices, to serve

Sauce:

• 2 tbsps freshly squeezed lime juice
• 2 tbsps pure maple syrup
• 2 tbsps tomato paste
• ½ tbsp finely grated fresh ginger
• ¼ teaspoon red pepper flakes
• 2 tbsps water

Directions:

Place a ceramic nonstick skillet on medium-high heat. Add the spring onion or yellow onion, garlic, hot pepper, and mushrooms, and cook for 5 to 8 minutes until the mushrooms are soft, adding a bit of water if needed to prevent sticking. Add the potatoes, Healing Broth or water, and Atlantic dulse flakes to the pan. Stir until evenly mixed, then cover, turn the heat to low, and simmer for 10 to 15 minutes until the potatoes are almost tender.

Combine the sauce ingredients in a small bowl and whisk until smooth.

When the potatoes are almost ready, stir in the sauce and sugar snap peas or green beans. Cook for 2 to 3 minutes until the liquid has evaporated.

Divide between two or three bowls and top with the fresh cilantro and hot pepper slices. Serve immediately.

*For the mushrooms, wash and rinse thoroughly with warm to hot water before slicing. Do not use slimy or decaying mushrooms. That’s a sign of oxidizing and aging.

Serves 2-3

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Categories: Fat Free, Grain Free, Nut and Seed Free, Breakfast, Skillets, Lunch, Dinner, Bowls, Potato Recipes, Main Dishes, International, Asian, Kid Friendly

This item posted: 13-May-2023

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