Southwest Breakfast Potatoes

5.0(5)

Make and share this Southwest Breakfast Potatoes recipe from Food.com.

by Mindelicious·published 2010-05-07

Breakfast

Servings

(4–6)

Total time

prep 45 min

Calories / serving

624 kcal

Ingredients (9)

serves

8 large white potatoes, scrubbed cleanpotato
1/3 cup olive oil or 1/3 cup vegetable oiloil
1 large yellow onions or 1 large Spanish onion, sliced into ringsonion
1 cup mixed mushrooms, slicedmixed-mushrooms
4 green onions, chopped with the green and white parts separatedscallion
1 -2 teaspoon spicy seasoning salt or 1 -2 teaspoon salt and pepper, to tastepepper
2 avocados, dicedavocado
nondairy sour cream, to taste (try Tofutti brand www.tofutti.com)cream
Tabasco sauce or hot sauce, to taste

Instructions (3 steps)

01Place 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.).
02Heat 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.

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Rich recipe — supports nutrition-aware planning.