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Grilled Fajita Hashbrowns
Courtesy of Idaho Potato Commission
Servings: 12
Prep Time: 20 Min. Cook Time: 20 Min. What you need:
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+ 6 large IdahoŽ potatoes, cut in cubes, cooked and cooled
+ 4 oz. olive oil + 4 oz. melted butter + 2 oz. diced red onion + fajita seasoning to taste Avocado Salsa Cruda: + 4 large diced ripe, fresh California avocados + 4 large diced tomatoes + 2 Tbsp. jalapeno peppers + 5 oz. diced fresh onion + 2 Tbsp. chopped cilantro What to do:
1. On grill, add oil, butter, onion; cook until soft. Add cooked potatoes and brown. Add fajita seasoning to taste.
2. Top with Avocado Salsa Cruda (recipe below), garnish with feta cheese. Avocado Salsa Cruda: Combine all ingredients with fresh lime, add salt and pepper to taste. * Recipe courtesy of Tito Calderon, Executive Chef, Sodexo at California State University-San Bernardino |
