SOUTHWEST BREAKFAST POTATOES
Avocado and hot sauce top these crispy twice-cooked potatoes. From vegcooking.com
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- 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.
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