Grilled Fajita Hashbrowns
Recipe by Tito Calderon, Executive Chef of Sodexo at California State University in San Bernardino.
Avocado Salsa Cruda:
4 large diced ripe, fresh California avocados
4 large diced tomatoes
2 tablespoons jalapeño peppers
5 ounces diced fresh onion
2 tablespoons chopped cilantro
6 large Idaho® potatoes, cut in cubes, cooked and cooled
4 ounces olive oil
4 ounces melted butter
2 ounces diced red onion
Fajita seasoning to taste
- For Avocado Salsa Cruda: Combine all ingredients with fresh lime, add salt and pepper to taste.
- On the grill (in a grill-safe skillet or frying pan), add oil, butter, onion; cook until soft. Add cooked potatoes and brown. Add fajita seasoning to taste.
- Top with Avocado Salsa Cruda, garnish with feta cheese.
Makes 12 servings.
Recipe and photograph courtesy of the Idaho Potato Commission.