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Southwest Breakfast Potatoes

Avocado and hot sauce top these crispy twice-cooked potatoes.

8 large white potatoes, scrubbed clean
1/3 cup olive or vegetable oil
1 large yellow or Spanish onion, sliced into rings
1 cup mushrooms, sliced
4 green onions, chopped with the green and white parts separated
1-2 tsp. Sazón (Goya brand spice packet) or salt and pepper, to taste
2 ripe avocados, diced
Nondairy sour cream (try Tofutti brand—www.tofutti.com), to taste
Tabasco or other hot sauce, to taste

• Place the potatoes in a large pot, cover them with water, and bring to a boil. Cook until the potatoes are tender. Drain the potatoes, allow them to cool completely in the refrigerator, then cut them into 1/4-inch slices.
• Heat the oil in a large nonstick wok or skillet on medium-high heat. Add the potatoes, onion, mushrooms, the white part of the green onions, and Sazón seasoning or salt and pepper. Cook, tossing occasionally, until the potatoes are crisp and brown—approximately 10 minutes.
• Top the potatoes with the green part of the green onions, the avocado, nondairy sour cream, and hot sauce and serve immediately.

Makes 4 servings