Pinterest Follow Button
Redibase
Mr Espresso
like us on Facebook
Print

Crispy Southwest Home Fries with Fresh Fruit Salsa

Crispy Southwest Home Fries with Fresh Fruit SalsaRecipe courtesy of the Idaho Potato Commission.

Recipe Ingredients:

Fresh Fruit Salsa:
1 whole piece of three of your favorite fruits (such as apple, mango and kiwi), peeled, cored and chopped
3 to 5 whole strawberries, sliced
1/4 cup finely chopped red onion
1/2 cup chopped cilantro (or 1/4 cup chopped flat-leaf parsley)

Crispy Southwest Home Fries:
3 cups "Southern Style" frozen Idaho® potato hashbrowns, thawed
Cooking spray
4 large eggs, slightly beaten (or 6 egg whites, if desired)
1/3 cup each, chopped red, green and yellow bell peppers
1/2 cup chopped onion

Cooking Directions:

  1. For Fresh Fruit Salsa: Combine all ingredients in a small mixing bowl. Serve alongside Crispy Southwest Home Fries.
  2. For Crispy Southwest Home Fries: Drain the thawed potatoes on a paper-towel-lined baking sheet; set aside.
  3. Coat a large, nonstick skillet with plenty of cooking spray and warm skillet over medium heat until hot. Cook the eggs (or egg whites) until just cooked (but not overcooked), about 1 to 2 minutes. Flip skillet over on a clean cutting board, releasing cooked eggs. Cool eggs slightly and then cut into thin strips, approximately 1/4-inch wide by 3-inch long; set aside.
  4. Spray skillet again well, and cook the potatoes over medium heat until golden, about 8 to 10 minutes, turning occasionally.
  5. Using a spatula, push the potatoes to one side of the skillet. Add the onions to the cleared portion of the skillet and cook them about 3 minutes.
  6. Push onions to the side with the potatoes and add the peppers; cook another 2 minutes, then stir cooked peppers, onions and potatoes together. Add egg strips and cook briefly to reheat.
  7. Serve mixture immediately, with fresh fruit salsa.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 224; Total Fat: 7g; Cholesterol: 147mg; Total Carbs: 34g; Protein: 7g; Sodium: 95mg.

Recipe and photograph courtesy of the Idaho Potato Commission.