Southwest Breakfast Potatoes

"Avocado and hot sauce top these crispy twice-cooked potatoes. From vegcooking.com"
 
Southwest Breakfast Potatoes created by mommyluvs2cook
Ready In:
1hr
Ingredients:
9
Serves:
4-6
Advertisement

ingredients

Advertisement

directions

  • 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.

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. mommyluvs2cook
    This is definitely a keeper! I used leftover potatoes and topped with a over-hard egg. :) Perfect with a few splashes of hot sauce as well!
     
  2. mommyluvs2cook
    Southwest Breakfast Potatoes Created by mommyluvs2cook
  3. Andi Longmeadow Farm
    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
     
  4. Annacia
    What a marvelous way to a hot brekkie on a "day off" when you can just putter in the kitchen. This is delicious. As dh is a Spiceophobic I just used salt and pepper in the recipe and added the hot sauce to mine. This recipe makes really big servings, I made 2 servings and we were stuffed before finishing them. Luckily ds showed up and was more than happy to finish up what we couldn't. We all loved the way the spuds turned out Yumm!
     
  5. 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.
     

RECIPE SUBMITTED BY

<p>I am originally from Lancaster, PA but left about 7 years ago when I joined the Air Force. I served 6 years and during that time I met my amazingly perfect husband, Seth. We got married on a spur of the moment thing in Hawaii and have been absolutely in love since &lt;3. We are currently in Guam while he is finishing his enlistment in the Navy.</p> <p>I absolutely love to cook, collect recipes, and experiement with new ingredients. I enjoy gardening, sunbathing, yoga, eating lots of fruit, reading, painting, and researching healthy living.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes