Grilled Fajita Hashbrowns
Ingredients
Hashbrowns
- 6 large Idaho® potatoes, cut into cubes, cooked and cooled
- 4 ounces olive oil
- 4 ounces melted butter
- 2 ounces diced red onion
- Fajita seasoning to taste
Avocado Salsa Cruda
- 4 large diced ripe, fresh California avocados
- 4 large diced tomatoes
- 2 tablespoons jalapeno peppers
- 5 ounces diced fresh onion
- 2 tablespoons chopped cilantro
Garnish
- Feta cheese
Instructions
Hashbrowns
- On grill, add oil, butter, onion; cook until soft. Add cooked potatoes and brown. Add fajita seasoning to taste.
- Top with Avocado Salsa Cruda, then garnish with feta cheese.
Avocado Salsa Cruda
- Combine all ingredients with fresh lime, add salt and pepper to taste.
Attribution
Recipe and photo used with permission from:
Idaho Potato Commission
Recipe by: Tito Calderon Sodexo at California State University-San Bernardino, San Bernardino, California
