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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is from the Lake Forest Cafe in Folsom, California. It's great for a brunch, served with fried eggs, omlets or hamburgers. Originally from a June 1984 issue of Bon Apetit in the R.S.V.P. Letters to the Editor section. Ingredients:
3 tablespoons butter |
3 medium baking potatoes, unpeeled, boiled and diced |
1 1/4 cups monterey jack cheese, shredded |
1 1/4 cups cheddar cheese, shredded |
2/3 cup tomato, diced (about 1 medium) |
salt, to taste |
white pepper, to taste |
2 tablespoons onions, minced |
2 tablespoons green onions, chopped |
1/2 cup avocado, peeled, seeded and diced |
1/2 cup sour cream |
Directions:
1. Melt butter in large heavy skillet over medium-high heat.
2. Add diced potatoes and cook until browned and crisp,stirring frequently.
3. Add cheeses, tomato, onion and green onion and stir until cheese melts.
4. Season to taste with salt and pepper.
5. Gently mix in avocado.
6. Spoon onto plates and top with a dollop of sour cream.
7. Serve immediately.
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