One Potato, Two Potato Skillet Pie

Having trouble deciding if you want to cook white potatoes or sweet potatoes? As my father-in-law used to say, “no decisions”. This recipe packs a one potato, two potato punch of flavor and nutrients.

One Potato, Two Potato Skillet Pie
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One Potato, Two Potato Skillet Pie


  • 4 medium white potatoes (approx. 1.5 lbs)
  • 1 medium sweet potato (approx. .75 lb)
  • 2 teaspoons refined coconut oil, divided
  • 1 medium yellow onion, chopped
  • 1/4 teaspoon seas salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sage & rosemary blend (optional)


  1. Steam the potatoes until par cooked. You can cut them in half lengthwise so they cook faster.
  2. In the meantime, heat up a heavy skillet and sauté the onion in a teaspoon of coconut oil.
  3. When the potatoes are par cooked rinse under cold water to cool, and then shred using a box grater.
  4. Place the shredded potatoes and onion in large bowl; add 1 teaspoon of coconut oil, salt, garlic powder and sage/rosemary blend if using.
  5. Mix and then press into the hot skillet.
  6. Cook over medium-high heat until the potatoes form a crispy crust.
  7. Cut into quarters using the edge of a metal spatula, flip each quarter, and cook until a crispy crust forms on second side.


You can make your own Sage/Rosemary Blend by blending equal amounts of dried sage and rosemary in your bullet blender with milling blade, or by grinding in your spice grinder.

If you're like me you probably have a jar of leftover cashew sauce sitting in your refrigerator from a previous recipe. Try drizzling some over your One Potato, Two Potato pie.