Monday, December 27, 2010

Southwestern Breakfast Potatoes




Southwestern Breakfast Potatoes
8 large potatoes, scrubbed clean
coconut oil
1 large yellow onion sliced into rings
1 cup mixed mushrooms, sliced
1 -2 teaspoon spicy seasoning salt or 1 -2 teaspoon salt and pepper, to taste
2 avocados, diced
Tabasco sauce or hot sauce, to taste

Heat the oil in a large skillet on medium-high heat. Add the potatoes and brown. When almost done add onion, mushrooms, and seasoning or salt and pepper. Cook, tossing occasionally, until the potatoes are crisp and brown.

Top the potatoes with the avocado and hot sauce and serve immediately.

2 comments:

Tricia said...

I'm curious as to why you cook so often with coconut oil..

Please teach me, oh wise friend :-)

Angela ~ said...

Here is a blog to get you started on some why's. I also own the Eat Fat, Lose Fat book if you ever want to borrow it.
http://kellythekitchenkop.com/2008/02/organic-coconut-health-benefits-dieting.html