I’ll warn you up front – this recipe is not for the faint of heart…but it’s worth it. We are going to combine delicious fried potatoes, with a nacho – and it will be healthy. You could add all kinds of things to this (like sour cream), and cook it with ground beef – but why? With steak instead of chicken it might be interesting, but with all the fresh vibrant flavors you really don’t need all that calorie laden nonsense.

Here is your ingredient list:

4-5 med or 4 lg russet potatoes diced in cubes (or equivalent if you use another kind)
4 tbsp coconut oil (I would not try using anything else unless you want mush potatoes)
salt and pepper to taste
4 chopped medium roma tomatoes
1/2 bunch of chopped green onion
juice of 1 lime
1/4 cup or so of chopped fresh cilantro
1 chopped sweet onion
1 chopped green pepper
1 chopped sweet Cubanelle pepper (or Jalapeno or other if you like heat)
1 can of pinto of black beans (drained and rinsed)
2 fresh boneless chicken breasts, or equivalent in tenders
about a cup (or less) of 2% shredded cheese (Mexican or Cojack)
Chili powder, Cumin, and garlic powder to taste (maybe 1-2 tsp of each)

What I do is take our largest frying pan and put in on the burner at med-high heat (usually 5), and melt the 5 tbsp of coconut oil. We use coconut for 2 reasons. One it’s healthy and the fat it has is good fat that is really good for you. But also because it doesn’t burn off as fast as the other oils and will get the job done better. Once the oil is melted, add your diced cubed potatoes, cover with a lid and set your timer for 12 minutes. Don’t touch them the entire time until the timer is done.

While that is cooking you can work on your other ingredients. Get out 2 bowls. Put your chopped peppers and onion in one bowl like this:


The chop your tomato, green onion, and cilantro and put them in the other bowl. Squeeze the lemon juice over the top and mix it up well:


Last chop up your fresh chicken up into small cubed pieces. Once the timer goes off remove the lid on your pan. With a spatula turn over your potatoes, which should be well browned on one side. Add your chopped chicken to the pan, and mix well. Set your timer for about 3 minutes, and season with your chili powder, garlic powder, and cumin to taste (but don’t mix any more for the 3 minutes).


Then add your onion and green pepper, mix well, and set your timer for another 2 minutes.


The point here is that you had fried potatoes that were crispy on one side and you added something a little liquidy to the pan (chicken). If you keep stirring the mix you will disintegrate your potatoes. Same when you add the onion and peppers. After you’ve cooked each the allotted time add the rinsed and drained pinto beans, mix well a final time and it’s ready to serve.


You don’t have to wait any longer for the beans, the heat of the mixture does just fine. Immediately put the mixture in serving bowls, and sprinkle the shredded cheese on top. Then add your tomato mixture on top (which is basically pico de gallo with lime juice).


Then, eat!

The hot fried potatoe and chicken mixture with onions and peppers (and cheese!), combined with the lime flavored tomatoes cilantro mixture is a perfect mix. We hope you enjoy the combination of delicious fried potatoes and fresh nacho all in the same bowl as much as we did!

About a year ago I bought some barn wood and…