Bean & Potato Skillet Bean & Potato Skillet

Image: Ronald Tsang | Food styling: Claire Stubbs | Prop styling: Geary House

Save time in the kitchen and make this easy meatless Monday meal that the whole troop can enjoy in only 35 minutes.

  • Prep time 20 minutes
  • Total time 35 minutes
  • Portion size 4 servings



In large nonstick skillet, heat 4 tbsp of the oil over medium heat; cook onion, potato, all but a pinch of the salt and paprika, stirring occasionally, until vegetables begin to brown, about 7 minutes. 

Stir in cabbage, vinegar and 1/3 cup water; cover and cook until cabbage is wilted and softened, about 5 minutes. Remove lid and cook until cabbage begins to brown and liquid is absorbed, about 5 minutes. Stir in beans; cook until potatoes and cabbage are tender, about 4 minutes. 

Meanwhile, in separate nonstick skillet, heat remaining 1/2 tbsp oil over medium heat. Cook eggs, sprinkling with remaining pinch of salt, until whites are set but yolks are still runny, about 3 minutes. Combine yogurt and dill, reserving some dill for garnish. 

Divide potato mixture among 4 plates; top each with yogurt mixture, 1 fried egg and dill. Serve with lemon wedges.

Test Kitchen Tip: For crisp golden edges on the veggies, don’t stir too often.

Nutritional facts PER SERVING: about

  • Fibre 8 g
  • Sodium 939 mg
  • Sugars 6 g
  • Protein 18 g
  • Calories 432
  • Total fat 23 g
  • Potassium 855 mg
  • Cholesterol 198 mg
  • Saturated fat 5 g
  • Total carbohydrate 41 g


  • Iron 29
  • Folate 54
  • Calcium 13
  • Vitamin A 15
  • Vitamin C 45
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Lunch & Dinner

Bean & Potato Skillet