Crispy Southwest Home Fries with Fresh Fruit Salsa
Recipe courtesy of the Idaho Potato Commission.
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
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
- For Fresh Fruit Salsa: Combine all ingredients in a small mixing bowl. Serve alongside Crispy Southwest Home Fries.
- For Crispy Southwest Home Fries: Drain the thawed potatoes on a paper-towel-lined baking sheet; set aside.
- 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.
- Spray skillet again well, and cook the potatoes over medium heat until golden, about 8 to 10 minutes, turning occasionally.
- 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.
- 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.
- 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.