Eve’s Potato Works

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
2

Here’s a hearty breakfast prep that will appeal to vegetarian customers as well as the bacon-and-egg set.

Ingredients

1 lb. 4 oz. red potatoes, diced to 1/2-in.
2 oz. red onion, chopped
2 1/2 oz. mushrooms, sliced
3 oz. cheddar cheese, shredded
2 oz. olive oil
1 tbsp. butter
2 tsp. rosemary, chopped
1 tsp. salt
1 avocado
3 oz. cherry tomatoes, halved
2 tbsp. sour cream
Fresh salsa, for serving

Steps

  1. Place diced potatoes in heavy pot and cover with water. Parboil potatoes over high heat about 6 to 7 min. (Potatoes should still be tender-crisp).
  2. Meanwhile, peel and pit avocado and cut in half. Dice half the avocado and slice the other half.
  3. Heat olive oil and butter over high heat in large skillet. Add potatoes, rosemary and salt. When potatoes start to brown, add onions. Cook for 3 min. Add mushrooms, continuing to cook on high until onions and mushrooms are done.
  4. Turn heat to low and stir in diced avocado. Add shredded cheese and let melt.
  5. To serve, divide potato mixture between two plates. Place avocado slices on top of each; top with cherry tomato halves. Garnish with 1 tbsp. sour cream per plate. Serve with salsa.
Source: Cathy Dunlap, Eve’s Garden Café in Applegate, OR Courtesy of the California Avocado Commission

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