Crispy Southwest Home Fries With Fresh Fruit Salsa

"Southern style" Idaho® hashbrowns teamed with colorful peppers and chopped onion is a light, flavorful and filling dish any time of day.


Home Fries

  • 3 cups "Southern Style" frozen Idaho® potato hashbrowns, thawed
  • Cooking spray
  • 4 eggs, slightly beaten (or 6 egg whites, if desired)
  • 1/3 cup each, chopped red, green and yellow bell peppers
  • 1/2 cup chopped onion

Fresh Fruit Salsa

  • 1 whole piece of three of your favorite fruits (such as apple, mango and kiwi), peeled, cored and chopped
  • 3 - 5 whole strawberries, sliced
  • 1/4 cup finely chopped red onion
  • 1/2 cup chopped cilantro (or 1/4 cup chopped parsley)


Home Fries
  1. Drain the thawed potatoes on a paper-towel-lined cookie sheet; set aside
  2. Lightly spray a large, nonstick skillet with cooking spray and warm skillet over medium heat until hot. Cook the eggs (or egg whites) until just cooked (but not overcooked), about 1 - 2 minutes. Flip skillet over on a clean cutting board, releasing cooked eggs. Cool eggs slightly and then cut into thin strips, approximately 1/4-inch wide by 3-inches long; set aside.
  3. Lightly spray the skillet again well, and cook the potatoes over medium heat until golden, about 8 - 10 minutes, turning occasionally. Using a spatula, push the potatoes to one side of the skillet. Add the onions to the cleared portion of the skillet and cook them about 3 minutes. Push onions to the side with the potatoes and add the peppers; cook another 2 minutes, then stir cooked peppers, onions and potatoes together. Add egg strips and cook briefly to reheat
  4. Serve mixture immediately, with fresh fruit salsa.

Fresh Fruit Salsa
  1. Combine all ingredients in a small mixing bowl. Serve alongside Crispy Southwest Home Fries.
Print Recipe

Yield: 6 servings; 1 cup each
Calories: 179
Sodium: 93 mg
Fat: 7 g
Protein: 6.5 g
Cholesterol: 147 mg

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