Mexican Skillet Potatoes

Alyson Stringer (originally from Margaret McCoy Sargent)

Yield: 6 sides or 2 main entrées

Another one from ex’s cousin who enjoys unique flavor pairings like I do. These potatoes can be served as a main dish for supper, or accompanying fried eggs, omelets or hamburgers. Great combo of flavors … simple and delicious! (Nov 2010)

3 Tbsp butter 

2 Tbsp minced onion

3 medium potatoes, boiled, diced 

2 Tbsp green onion, chopped

1 1/4 cups Monterey Jack cheese, shredded 

Salt

1 1/4 cups sharp Cheddar cheese, shredded 

1/2 cup diced avocado

1 medium tomato, diced 

1/2 cup sour cream 

Melt butter in a skillet over medium-high heat. Add diced potatoes, and cook until browned and crisp, stirring frequently. 

Add cheeses, tomato and onion and stir just until cheese melts. Season with salt. Gently mix in avocado. Spoon onto plates. Top with sour cream and serve immediately.