Prep 25 mins
Cook 25 mins
This is from the Lake Forest Cafe in Folsom, California. It's great for a brunch, served with fried eggs, omlets or hamburgers. Originally from a June 1984 issue of Bon Apetit in the R.S.V.P. Letters to the Editor section.
- 44.37 ml butter
- 3 medium baking potatoes, unpeeled, boiled and diced
- 295.73 ml monterey jack cheese, shredded
- 295.73 ml cheddar cheese, shredded
- 158.51 ml tomatoes, diced (about 1 medium)
- salt, to taste
- white pepper, to taste
- 29.58 ml onions, minced
- 29.58 ml green onions, chopped
- 118.29 ml avocado, peeled, seeded and diced
- 118.29 ml sour cream
- Melt butter in large heavy skillet over medium-high heat.
- Add diced potatoes and cook until browned and crisp,stirring frequently.
- Add cheeses, tomato, onion and green onion and stir until cheese melts.
- Season to taste with salt and pepper.
- Gently mix in avocado.
- Spoon onto plates and top with a dollop of sour cream.
- Serve immediately.
I clipped this recipe from Bon Appetit years ago and have been making it and enjoying it ever since! It's a great side with burgers! I've used cubed frozen hash browns in a pinch, but cooking the potatoes yourself is really best.
This recipe is legendary in our family. I too got it from that Bon Appetit long ago. We make this for special breakfasts at home and it has become a much looked forward to brunch on our camping trips with my brother and his family. Its very forgiving if you forget an ingredient but made just as printed its heaven! We like to serve it with bacon, salsa and sour cream. The cheese makes it a bit of a heavy meal but as an occasional treat, it's hard to beat. Thanks so much for posting this!!
I had to do an advanced search on google to find this recipe but google found it! I've also had this recipe since 1984 (kinda shocked to see that it was so long ago). I lost mine in Hurricane Katrina and was very glad to see you had posted it! Thanks