I’m a fan of potatoes – dressed up or dressed down, they’re pretty much always good. I’m, also, a fan of brunch….only for dinner. So CHEESY BRUNCH POTATOES is an Antonini family favorite evening meal.
Served with a vegetable, salad, and a yogurt shake, you’ve got yourself a fast, filling, and kid-friendly meal.
CHEESY BRUNCH POTATOES – serves about 6 (unless you have teenagers – then it’s 2)
- 1½ lbs red potatoes (Yukon gold potatoes are fine, too – just not russet)
- 3 T butter
- 1 cup onions, chopped
- 1/2 tsp salt
- 1¼ cup jalapeño jack cheese, shredded
- 1 cup medium cheddar cheese, shredded
- 2-3 Roma tomatoes, chopped
- 1 cup avocado, cubed
Get a pot of salted water boiling. Cut unpeeled potatoes into 3/4″ cubes. When water reaches boil, drop in potatoes and cook about 5 minutes – just to par-cook them. (You don’t want them completely cooked or they’ll start to mash when fried.) Pour into sieve to drain.
In a large nonstick skillet (at least 12″), melt butter over medium-high heat. Add potatoes, flipping them with non-metal spatula every few minutes. After about 5 minutes add in the onions (they cook faster than the potatoes – you don’t want to burn them). Continue flipping until the potatoes are browned. Turn off flame.
Stir in salt and cheeses to blend. Gently fold in tomatoes and avocado. Add salt and pepper, if desired.