Grilled Fajita Hashbrowns

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Serves: 12
  large Idaho® potatoes, cut in cubes, cooked and cooled
oz.  olive oil
oz.  melted butter
oz.  diced red onion
  As needed  Fajita seasoning to taste
    Avocado Salsa Cruda
  large ripe, Fresh California Avocado, diced
  large tomatoes, diced
Tbsp.  minced jalapeno peppers
oz.  diced fresh onion
Tbsp.  chopped cilantro

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


  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 (directions below), garnish with feta cheese.
  3. For the Avocado Salsa Cruda, combine all ingredients with fresh lime, and add salt and pepper to taste.

For more Idaho® Potato recipes visit

Tito Calderon

Recipe courtesy of the Idaho Potato Commission and Tito Calderon, ExecutiveChef, Sodexo at California State University-San Bernardino

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