Grilled Fajita Hashbrowns

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

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit