Grilled Fajita Hashbrowns
Courtesy of Idaho Potato Commission 12 Servings • 20 Min. Prep Time • 20 Min. Cook Time| Ingredients |
|---|
| 6 large Idaho® potatoes, cut in cubes, cooked and cooled |
| 4 oz. olive oil |
| 4 oz. melted butter |
| 2 oz. diced red onion |
| fajita seasoning to taste |
|
|
| Avocado Salsa Cruda: |
| 4 large diced ripe, fresh California avocados |
| 4 large diced tomatoes |
| 2 Tbsp. jalapeno peppers |
| 5 oz. diced fresh onion |
| 2 Tbsp. chopped cilantro |
Directions:
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 (recipe below), garnish with feta cheese.
Avocado Salsa Cruda:
Combine all ingredients with fresh lime, add salt and pepper to taste.
* Recipe courtesy of Tito Calderon, Executive Chef, Sodexo at California State University-San Bernardino
