Cast Iron Skillet Potato Crust ‘Pizza’

Baby Heirloom TomatoesIt was Sunday morning, everyone was hungry. As our 10 year old would say she was starting to feel hangry (hungry + angry). I needed to go to the grocery store, so there weren’t many food options available. I had eggs, a sweet roasting pepper, leftover browned hamburger, and three yukon gold potatoes from our CSA box left over. I threw them together in a skillet with some ghee and ended up creating this sauceless and no cheese ‘pizza’ with sliced potatoes as the crust. The I had no food options creation was a hit. Everyone had a clean plate afterwords, some had seconds, and I had a new recipe for Cast Iron Skillet Potato Crust ‘Pizza’ just like that.

Wait. Potato crust. Aren’t potatoes, other than sweet potatoes, not Paleo? And don’t you follow a Paleo diet?

Yes, I do follow a Paleo diet. And no, in the original Paleo diet white potatoes are not considered Paleo. I follow my personal Paleo template with what works for me. Being as active as I am means I need more carbs otherwise I cannot continue to have the energy needed to pick heavy things up and put them back down. I do eat white potatoes on occasion in addition to white rice to meet my carb needs. Whole30 now allows white potatoes and there are some discussions about when white potatoes might be okay to eat or not  and why they got the no label to begin with. If you do follow a strict Paleo template it would be really easy to sub the white potato in the recipe with sweet potato. After all, the fun of this recipe is it can be made with any number of toppings just like pizza. It’s very versatile. As long as you have potatoes, white or sweet, and eggs you can throw in whatever toppings you have on hand. I’ve included additional topping suggestions at the end of the recipe to get you started.

In the photo below, the Cast Iron Skillet Potato Crust ‘Pizza’ is served with a salad of baby arugula and quartered baby heirloom tomatoes (pictured above) with an olive oil, white balsamic vinegar, dijon mustard, lemon zest, chopped fresh oregano, and salt and pepper dressing.

Cast Iron Skillet Potato Crust 'Pizza'

Cast Iron Skillet Potato Crust ‘Pizza’

Prep time: 

Cook time: 

Total time: 

  • 3 Medium to Large Yukon Gold Potatoes, peeled and thinly sliced
  • ½ Pound Hamburger, browned
  • 1 Yellow Bell Pepper, diced
  • 1 Orange Bell Pepper, diced
  • 6 eggs
  • 1 Tablespoon Fresh Oregano chopped or 1 Teaspoon Dried Oregano
  • 1 Tablespoon Hot Sauce
  • Salt and Pepper to taste
  • Ghee - optional
  • Spectrum Organic All Vegetable Shortening or Butter to grease skillet bottom and sides
  1. Pre-heat oven to 375° and grease bottom and sides of 12" Cast Iron Skillet with all vegetable shortening or butter (a 9" pie dish can be used if you do not have a cast iron skillet- reduce recipe to 2 potatoes and 5 eggs if using a 9" pie dish).
  2. Layer bottom of skillet with sliced peeled potatoes, after each layer season with salt and pepper.
  3. Overlap potatoes in second layer to fill spaces from first layer.
  4. Optional: spoon 5 to 6, ½ teaspoons of ghee on top of potatoes. Use of ghee adds a creamy taste to the 'pizza' and tricked the husband into thinking this had cheese.
  5. Sprinkle hamburger and yellow and orange bell pepper on top of potatoes.
  6. Whisk eggs with oregano, hot sauce, and salt and pepper. Pour slowly on top of potato and toppings.
  7. Bake in oven for 30 to 35 minutes until egg is cooked through.

Additional topping suggestions, instead of hamburger and bell pepper try:

*Sausage and mushrooms

*Spinach, tomato, greek olives, and basil

*Hamburger and shredded carrot

*Chicken, jalapeño, and onion

*What toppings would you try?


Products I used when making this recipe:

And now for the disclaimer: The products above and linked to in this post are ones I used in my recipe. I did not receive any financial compensation or product for recommending any brand or product in this post. These are simply my personal recommendations and items I stock in my own kitchen. If you do purchase an item from the Amazon affiliate link located on the shop page, Nourish to Fuel receives a small compensation which helps to cover a portion of the cost for the site. 

Cookbook Review: Paleo By Season

Paleo By SeasonIf you are interested in eating food that is fresh and in season this is the cookbook to get. Paleo By Season: A Chef’s Approach to to Paleo Cooking, by Peter Servold, is a great cookbook for Paleo and non-Paleo eaters.  The books gorgeous photographs by Sarah Servold, highlight the seasonal recipes Peter created beautifully. Each recipe is arranged by season based on the fresh ingredients available that time of year. There is also a photo recipe index in the back of the book if you’re looking for something in particular.

One area of the book I found particularly helpful was the cooking through the CSA section. I’ve often gotten stumped or in a rut with what to do with our CSA haul. Not anymore. Now I have fresh ideas and new recipes on how to cook and even the order to eat the CSA items such as the abundant lettuces, so my items won’t go bad before we get to them. I look forward to the upcoming fall and winter seasons so I can cook from new sections from the book with my CSA or farmers market purchases. Then I’ll get to try the spring section and round it right back out by returning to the tasty items from summer.

Peter being a trained chef and the chef behind Pete’s Paleo (an amazing prepared paleo meals service) also means his recipes are well developed and super tasty. Each recipe has a difficulty rating, but I’ve found the recipes with more difficulty are the ones that take more time not necessarily more skill. Those are best saved for a Sunday meal in our house when I’ve got more time to cook. So far, I’d say the Meatballs with Zucchini Noodles and Peach Basil Salsa are a favorite. I really want to try the Bone Marrow Vinaigrette, Thai Ginger Pork Sausage, and Peter’s Stuffed Anaheim Chiles.

This cookbook is a unique addition to any cookbook collection because of it’s approach to cooking seasonally with fresh local ingredients. It’s one that will continue to be referenced and used throughout the year because of this and is why I recommend it to everyone, not just those who eat Paleo. This book will not just sit on the shelf collecting kitchen dust in our house. It’ll be a great resource to refer to year round so we always have recipes to utilize what is in season.


DISCLAIMER: This is not a paid endorsement. I purchased this cookbook on my own, and recommend it because I think others can benefit from owning it. If you do purchase the book through the a-store (Amazon) link by clicking on the photo in this post or the cookbook name link it will take you to an affiliate page. If you purchase a product through the affiliate page via Amazon, the price is the same as if purchased without the link. However, purchasing through the affiliate link will give Nourish To Fuel a small commission. Which in turn helps cover a portion of the cost for the site. I appreciate your support!

Nourish to Fuel Update August 2014

Image courtesy of Renjith Krishnan/
Image courtesy of Renjith Krishnan/

In one week and one day I will have graduated with the degree that is step one in furthering goals I set out for myself at 16. I’m pretty excited to have reached this point. It has not been easy. I wanted to quit many times when I felt it was just too much. Thanks to the support from my husband, my Mom, and my girls telling me to just get my homework finished already, I kept at it. Now, once I get past finals week, I’ll have a little more than two months off before I set off on step two with the next degree.

While at times it feels I may forever be a student, the most important thing I’ve learned is to take everything one step at a time, one task at a time, one day at a time, keep going, and you will see progress. This has been applicable to everything in my life. From school, to work, to weight loss, to lifting heavy things and putting them back down. It’s the strategy I keep going back to the most. Also, don’t quit or stop because of one set back. There are many times I could have quit. It would have been easier to walk away, but I didn’t.

So what will I be doing during my break from school? Working, oly lifting, CrossFit, getting the girls ready for back-to-school, and working on some exciting updates for Nourish to Fuel. I asked you, the readers, on Nourish to Fuel’s Facebook page and my personal Facebook page, what you wanted to see here on the blog. As a result I have some great posts and website updates upcoming, that will give you the information you’ve asked for. I’ll also be learning and playing with a fancy new camera, my soon to arrive first DSLR, to improve the images on the website. I took photography classes back in the day (the 90’s) as a teen with my awesome 35mm Pentax. But have to re-learn how to use more than a point and shoot camera.

Thank you all for your early support and encouragement of the site and the work I’m sharing. It is greatly appreciated. Stay tuned for more amazing content as the website and Nourish to Fuel community grows.

Upcoming to Nourish to Fuel, because you asked for it:

  • More recipes!
  • Including more ways to cook vegetables, and some spicy veggie dishes.
  • Work and to-go lunch ideas
  • Which foods to eat for optimal nutrient density, instead of taking supplements
  • Natural Health and Beauty Tips
  • Morning stretches to get you moving
  • Beginning weight training
  • Beginner weight loss strategies
  • How to keep the weight off
  • Guest Posts

Rotisserie Chicken and Cabbage Salad

I’m lucky enough to have a short trek down a hallway at work to get to a microwave at lunchtime. Once there I might have to wait 30 seconds as one person warms their coffee in an uncharacteristically clean work microwave. My husband has the misfortune of having to walk across the shop floor, up a flight of stairs, and then fight to get to one of four dirty microwaves shared by 200 to 300 other hungry people all eating lunch at the same time. While I have it easy microwave wise, I appreciate being able to turn around from my desk and grab my lunch from the personal mini-fridge behind me and just eat lunch (I have a personal fridge in my office just for me due to food allergies). Having a cold lunch to eat is appreciated by the husband as well because he doesn’t have to mad dash to the microwave like it’s the last sale item on black Friday.

Making it even easier to get a cold lunch during the week, is three dollars off rotisserie chickens on Monday’s at Whole Foods. On the way home from work each Monday I stop by to pick up a rotisserie chicken to debone and shred. I usually end up making a rotisserie chicken and cabbage salad which gives us both a couple days of lunches. I might also add the shredded chicken to some chicken stock for a quick soup with some veggies or a spinach salad. But 95% of the time it ends up in the recipe below, which is also great for a pot luck. Sure I could roast my own chicken in the oven, but for the price of a rotisserie chicken on Mondays I take the time and money saver shortcut.

Rotisserie Chicken and Cabbage Salad
  • 1 Rotisserie or oven roasted chicken deboned and shredded
  • ½ Cup Mayonnaise (for homemade Paleo Mayonnaise I use the recipe from Nom Nom Paleo or I purchase Sir Kensington's Mayonnaise)
  • Salt and Pepper to taste
  • 1 teaspoon smoked Paprika
  • Half a head of Red Cabbage shredded or diced
  • 4 Carrots peeled and diced
  • 1 Green Apple diced
  • 2 Lemons juiced
  1. Use 2 forks to shred and debone chicken into a large bowl.
  2. Add mayonnaise, salt & pepper, and paprika to bowl with chicken and stir to combine. Set aside.
  3. Dice cabbage and carrots. Add to bowl with chicken mixture.
  4. Dice apple. Add to bowl with chicken mixture. Pour lemon juice over apples.
  5. Stir until all ingredients are combined.
  6. Keep refrigerated until eaten.
– Sub plain Mayonnaise for Sir Kensington’s Sriracha Mayonnaise
– Add Tessemae’s Hot Hot Sauce to taste to original recipe
– Use raisins instead of green apple and reduce to juice of one lemon
– Add 1 tablespoon dried parsley to original recipe
– Have green cabbage in your CSA box? Use green cabbage instead of red.
To oven roast your own chicken:
Easy and Amazing Roast Chicken from Everyday Paleo
Julia Child’s Classic Roast Chicken


And now for the disclaimer: The products above and linked to in this post are ones I used in my recipe. I did not receive any financial compensation or product for recommending any brand or product in this post. These are simply my personal recommendations and items I stock in my own kitchen. If you do purchase an item from the Amazon affiliate link located on the shop page, Nourish to Fuel receives a small compensation which helps to cover a portion of the cost for the site.