Grilled Fajita Hashbrowns

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Serves: 12

6 large Idaho® potatoes, cut in cubes, cooked and cooled 4 oz. olive oil 4 oz. melted butter 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 2 Tbsp. chopped cilantro
  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.

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

We have dozens of avocado toast recipes and breakfast recipes. And whether you want to use sliced or mashed California Avocados for your breakfast recipes, it is helpful to know how ripen an avocado and chose the ripeness you need.

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


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