Grilled Fajita Hashbrowns
|6||large Idaho® potatoes, cut in cubes, cooked and cooled|
|2||oz.||diced red onion|
|As needed||Fajita seasoning to taste|
|Avocado Salsa Cruda|
|4||large ripe, Fresh California Avocado, diced|
|4||large tomatoes, diced|
|2||Tbsp.||minced jalapeno peppers|
|5||oz.||diced fresh onion|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- On grill, add oil, butter, onion; cook until soft. Add cooked potatoes and brown. Add fajita seasoning to taste.
- Top with Avocado Salsa Cruda (directions below), garnish with feta cheese.
- For the Avocado Salsa Cruda, combine all ingredients with fresh lime, and add salt and pepper to taste.
For more Idaho® Potato recipes visit IdahoPotato.com