Eve’s Potato Works
Ingredients
Serves:
2
20 | oz. | red potatoes, 1/2" dice |
2 | oz. | Red onion, chopped |
2 1/2 | oz. | mushrooms, sliced |
3 | oz. | cheddar cheese, shredded |
2 | oz. | olive oil |
1 | Tbsp. | butter |
2 | tsp. | rosemary, chopped |
1 | tsp. | salt |
1 | Fresh California Avocado | |
3 | oz. | cherry tomatoes, halved |
2 | 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
Instructions
- 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).
- Meanwhile, peel and pit avocado and cut in half. Dice half the avocado and slice the other half.
- 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.
- Turn heat down to low and stir in the diced avocado. Sprinkle the mixture with the cheese and let melt.
To Assemble
- 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.
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