Prep 45 mins
Cook 15 mins
Avocado and hot sauce top these crispy twice-cooked potatoes. From vegcooking.com
- 8 large white potatoes, scrubbed clean
- 1⁄3 cup olive oil or 1⁄3 cup vegetable oil
- 1 large yellow onions or 1 large Spanish onion, sliced into rings
- 1 cup mixed mushrooms, sliced
- 4 green onions, chopped with the green and white parts separated
- 1 -2 teaspoon spicy seasoning salt or 1 -2 teaspoon salt and pepper, to taste
- 2 avocados, diced
- nondairy sour cream, to taste (try Tofutti brand www.tofutti.com)
- Tabasco sauce or hot sauce, to taste
- 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.).
- 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.
- Top the potatoes with the green part of the green onions, the avocado, nondairy sour cream, and hot sauce and serve immediately.
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.
Delicious! The mushrooms and onions are a wonderful addition to the crispy, creamy-inside potatoes, and the toppings are a nice touch. I added a sprinkle of cayenne pepper instead of the salt (personal preference). Thanks for sharing! Veg*n Swap 25
Very clever, and very good! I loved so many things about this recipe, it would be hard to record them all....I love spicy anything ~ so right off the top ~ this was a favorite in my book. (I always add extra spice). I followed this exactly, except after boiling the potato, I sliced and put the slice taters' nestled oh so lovingly in my cast iron just with some oil and got the outsides brown first and then flipped them over. Once both sides were brown ~ threw rest of the veggies and goodies in ~ warmed up, and served with a dollop of sour cream love! The avocado donned the top of the mountain of goodness ~ and all was well with the world. Thanks, so much for sharing this more then lovely, great tasting recipe! Veggie Swap March 2011