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Avocados >  Potatoes >  Australia >  Hot Potato Fry >

 

Hot Potato Fry

• 4 potatoes, peeled & cut into cubes

• 2 TBS olive oil

• 2 cloves garlic, crushed

• 1 C mushrooms, sliced

• Salt & black pepper to taste

• 1/2 C jalapeno cream cheese, diced

• 1/2 C provolone cheese, cubed

• 1 avocado, peeled, pitted & diced

• 1 TBS fresh cilantro, chopped

• Chili sauce

In a skillet, sauté the potato cubes in olive oil until browned and almost cooked. Add the garlic and mushrooms; fry until soft. Season to taste with salt and black pepper; sprinkle with the cream cheese and provolone. Let the cheeses melt slightly; stir in the avocado. Top with cilantro and serve with chili sauce.

 

Note: If you cannot find jalapeno cream cheese, dice-up plain cream cheese and add 2 TBS of fresh jalapenos (seeded and chopped).

 

*Recipe derived from Sally Hammond.

 

Related Links:

• Food Fare Culinary Collection: Aussie Gastronomy

• Food Fare Culinary Collection: Avocados

• Food Fare Culinary Collection: The Potato

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