Breakfast Browns

Breakfast Browns

8 baked potatoes (with skin – very important), chopped in large cubes

1/2 medium Spanish onion, chopped small

1/2 cup sliced mushrooms

4 green onion, chopped (use whole stalk)

1/2 stick margarine

1 teaspoon of Adobo (Goya)

Melt margarine in large wok or skillet on high heat for crisp browns or low for less crisp. Toss in all ingredients until crisp. For best results, top with fresh slices of avocado with sour cream and tabasco served on the side.

Can be baked in casserole as well. Remember high heat for extra crispy.


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