Grilled Fajita Hashbrowns

Recipe by Tito Calderon, Executive Chef of Sodexo at California State University in San Bernardino.

Recipe Ingredients:

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

Cooking Directions:

1. For Avocado Salsa Cruda: Combine all ingredients with fresh lime, add salt and pepper to taste.
2. 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.
3. Top with Avocado Salsa Cruda, garnish with feta cheese.

Makes 12 servings.

Recipe and photograph courtesy of the Idaho Potato Commission.