Eve’s Potato Works

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Serves: 2
20  oz.  red potatoes, 1/2" dice
oz.  Red onion, chopped
2 1/2  oz.  mushrooms, sliced
oz.  cheddar cheese, shredded
oz.  olive oil
Tbsp.  butter
tsp.  rosemary, chopped
tsp.  salt
  Fresh California Avocado
oz.  cherry tomatoes, halved
Tbsp.  sour cream
  As needed  fresh salsa for serving

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Place diced potatoes in a heavy pot and cover with water. Bring to a boil over high heat. Parboil the potatoes for about 6-7 minutes (potatoes should still be crisp).
  2. Meanwhile, peel and pit avocado and cut in half. Dice half the avocado and slice the other half.
  3. Heat the olive oil and butter over high heat in a large skillet. Add the potatoes. Add the rosemary and salt. When the potatoes start to brown, add the onions. Cook for 3 minutes. Add the mushrooms, continuing to cook on high until onions and mushrooms are done.
  4. Turn heat down to low and stir in the diced avocado. Sprinkle the mixture with the cheese and let melt.

To Assemble

  1. Divide potato mixture onto two plates. Divide avocado slices and place on top of each, then sprinkle each with ¼ cup of the cherry tomato halves. Top each with 1 tablespoon of sour cream. Serve immediately with salsa on the side.

Cathy Dunlap

Recipe courtesy of Cathy Dunlap, Eve’s Garden Café, Applegate OR

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