California Avocado season has ended.

Grilled Fajita Hashbrowns

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Grilled Fajita Hashbrowns



Serves: 12

6 large Idaho® potatoes, cut in cubes, cooked and cooled
4 oz. olive oil
4 oz. melted butter
2 oz. diced red onion
As needed Fajita seasoning to taste
As needed Avocado Salsa Cruda
4 large ripe, Fresh California Avocado, diced
4 large tomatoes, diced
2 Tbsp. minced jalapeno peppers
5 oz. diced fresh onion
2 Tbsp. chopped cilantro

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. On grill, add oil, butter, onion; cook until soft. Add cooked potatoes and brown. Add fajita seasoning to taste.
  2. Top with Avocado Salsa Cruda (directions below), garnish with feta cheese.
  3. For the Avocado Salsa Cruda, combine all ingredients with fresh lime, and add salt and pepper to taste.

For more Idaho® Potato recipes visit

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Recipe courtesy of the Idaho Potato Commission and Tito Calderon, Executive Chef, Sodexo at California State University-San Bernardino


(4 Ratings)