White and Sweet Potato Scramble with Fresh Herbs

I was really craving some kind of potato and sweet potato combo today and threw together this concoction which turned out fabulously. This healthy, low-calorie, vegan dish is bursting with flavor. I used lots of fresh herbs: parsley, cilantro, thyme, rosemary, and dill, along with salt and pepper to season the dish. Plus there’s an assortment of veggies that also enhance the  potatoes. I cooked this in a little bit of coconut oil, but olive oil would probably work just as well.

This tasty side dish turned out so wonderfully it is really worth giving a try if you are looking for healthy alternatives for potato or sweet potato side dishes. This would work splendidly paired with chicken, pork, or even fish, in my opinion. It’s also a great breakfast option. I loved this amazing dish and I hope you’ll like it too.

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Here’s a serving of this fabulous potato dish. 

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Potatoes, sweet potatoes, green onions, leeks, miniature bell peppers  with lots of delicious herbs seasoning the whole dish. Yum, yum.

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Here’s a plateful of this dish sprinkled with more salt and pepper.

Here’s what I did.

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Place coconut oil in a large skillet. I used a couple of tablespoons here and added a couple more later.

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Add one sliced leek.

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Add 3 sliced green onions

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Add about 1/2 cup of miniature peppers or diced bell pepper. Multiple colors makes this dish very eye appealing.

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Add sweet potato cubes.

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Add cubed potatoes. I added a couple more tablespoonfuls of coconut oil around this time to make sure the contents didn’t stick to the pan.

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Add fresh herbs.

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I removed the thyme from at least 20 sticks of thyme – maybe more. I was aiming for about a full or heaping teaspoonful of fresh thyme.

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I added dill weed – about 1 teaspoon.

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I added a little bit of rosemary because I could only find about 1/2 teaspoon. I added a lot of parsley- probably several tablespoons even up to a quarter cup of fresh parsley.

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I added a lot of fresh cilantro – several tablespoonfuls or about 1/4 cup. I wondered if it would be too much, but it was wonderful and added a great taste to the whole dish.

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I sprinkled salt and pepper heavily on everything.

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I added a mounded tablespoonful of minced garlic from a jar.

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Here’s a close up.

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I didn’t want the veggies to stick to the pan so I added a cup of water and covered the vegetables and sauteed the veggies over a low heat for about 20-30 minutes until the potatoes are fork tender.

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Here’s a serving of the potato scramble with extra salt and pepper sprinkled on top.

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Here’s another look at this delicious and tasty side dish .

Here’s the recipe.


(My own concoction)

1 medium sweet potato (You can use 2 sweet potatoes if you like a lot of sweet potatoes)

3 medium russet potatoes

4-5 tbsp. coconut oil

1 cup water

½ to 2/3 cup sliced miniature bell peppers, assorted colors (I used miniature but regular bell peppers will work)

1 leek, green top removed, sliced

3 green onions sliced

1 tbsp. minced garlic from a jar

fresh thyme – leaves from at least 20 sticks

fresh dill – about 1 tsp.

fresh parsley – at least ¼ cup

fresh cilantro – at least ¼ cup

fresh rosemary – about ¼ tsp. (I would have used more if I’d had it)

salt and pepper to taste

Melt coconut oil over low to medium heat in large skillet. Add leek and green onions and sauté for a couple of minutes. Add sliced peppers – I like the different colors so I used yellow, orange and red miniature bell peppers. Sauté a minute or two. Add sweet potatoes, potatoes, and garlic. Sauté about 5 minutes adding a cup of water if necessary to prevent sticking. Add thyme, dill, rosemary, parsley, cilantro, salt and pepper. Cover skillet making sure there is a little bit of water in the bottom of the pan so veggies don’t stick. Simmer over low heat until potatoes are cooked completely through. This may take 30 minutes or so. Serves 4. Season with more salt and pepper if desired.`

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Here’s another look at this wonderful tasting potato dish.

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The garlic, leeks, onions, and peppers made this dish incredibly flavorful.

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Here’s a serving of White and Sweet Potato Scramble with Fresh Herbs.

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Here I’ve sprinkled extra salt and pepper on top. This is a great side dish to complement bacon and eggs for breakfast.

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Here’s a close up so you can see the texture. This potato scramble would also work well with chicken, pork or fish.

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This potato scramble turned out really succulent and mouth-watering. You may end up liking this little dish as much as I did!

You may also like these recipes:

Sweet Potato Fries

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Fried Potatoes


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Cabbage Stir Fry


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6 Responses to “White and Sweet Potato Scramble with Fresh Herbs”

  1. December 19, 2012 at 7:15 am #

    Love the potato scramble!

    • December 19, 2012 at 11:01 am #

      It was SO tasty. I thought I was going to overdo it with the cilantro but it tasted amazing.

  2. December 18, 2012 at 8:45 pm #

    I dont’ think I saw how long you let that cook. It seems like it would take the sweet potatoes a while to cook. Looks good. I am always down with spuds. :)

    • December 18, 2012 at 9:50 pm #

      It cooked about 30 minutes after I put the lid on the top – and after I had been sauteing everything already about 10-15 minutes.


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