Southwest Breakfast Potatoes

READY IN: 1hr
Recipe by Mindelicious

Avocado and hot sauce top these crispy twice-cooked potatoes. From vegcooking.com

Top Review by Sharon123

A different and nice way to eat potatoes in the morning! I enjoyed the freshness of the avocado and green onions. Thanks! Made for being VIP in the Vegetarian Swap-Sept. 2010.

Ingredients Nutrition

Directions

  1. Place the potatoes in a large pot, cover them with water, and bring to a boil. Cook until the potatoes are tender. Drain the potatoes, allow them to cool completely in the refrigerator, then cut them into 1/4-inch slices. (You can also microwave or bake in the oven - your choice! And I usually don't allow them to cool all the way - just enough to handle.).
  2. Heat the oil in a large nonstick wok or skillet on medium-high heat. Add the potatoes, onion, mushrooms, the white part of the green onions, and seasoning or salt and pepper. Cook, tossing occasionally, until the potatoes are crisp and brown—approximately 10 minutes.
  3. Top the potatoes with the green part of the green onions, the avocado, nondairy sour cream, and hot sauce and serve immediately.

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