Cancun Potatoes
Serves 4
- 2 Tablespoons OREGON butter
- 1/2 cup chopped onions
- 3 cups fresh O’Brien style hash brown potatoes
- 1 cup frozen corn
- 1 can (4 oz) diced green chilies
- salt and pepper to taste
- 1 cup shredded OREGON pepper jack cheese
- 1 jalapeno chili, seeded & minced (optional)
- OREGON sour cream (optional)
- salsa (optional)
- avocado, sliced (optional)
Melt butter in a 12” skillet, add chopped onions and sauté
until translucent. Add hash brown potatoes, pat down with a
spatula and cook on medium heat for 5–7 minutes, until golden
on the bottom. Turn potatoes over, add corn and chilies.
Season with salt and pepper and cook until potatoes are done,
about 10 minutes. Sprinkle cheese on top and melt. Top with
OREGON sour cream, salsa and avocado. Good alone or with your
favorite cooked eggs.
Recipe from
Dairy Farmers of Oregon |
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