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Grilled Fajita Hashbrowns
Courtesy of Idaho Potato Commission
Servings: 12
Prep Time: 20 Min.
Cook Time: 20 Min.
What you need:
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+ 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
What to do:
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