Southwest Breakfast Potatoes

Name: Southwest Breakfast Potatoes
Ingredients: 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

9 ingredients

3 steps

Ingredients

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

Directions

1

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.).
2

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.
3

Top the potatoes with the green part of the green onions, the avocado, nondairy sour cream, and hot sauce and serve immediately.