Fried Potato Sandwich (Recipe)

Serves 1 — Total time: 25 mins. — Vegetarian

Ingredients:

• 1 Idaho Yellow potato or 1/2 Russet potato, thinly sliced
• 1/8 C white onion, diced
• 1/4 Tbsp Jalapeño chile, diced
• 1/4 Avocado, sliced
• 1/2 Roma tomato, diced
• 1/8 C Cheddar or Mexican 4-cheese blend, shredded
• 2 tsp Taco Seasoning
• 2 Slices of bread
• 1 Tbsp Butter for frying

Utensils Required:

• Toaster
• Medium skillet
• Medium mixing bowl
• Turner/spatula
• Paper towels

Overview:

Fry potato slices on each side in butter, sprinkling with taco seasoning. Sauté onion and chile, and toss with potato, tomato, and cheese in mixing bowl. Layer with avocado onto toast and serve.

Step-by-Step Instructions:

1. Melt butter in skillet over medium heat.
2. Spread potato slices in a single layer, then sprinkle with 1 tsp taco seasoning and turn over. Fry until golden-brown on one side (5-6 minutes), then flip and sprinkle over remaining 1 tsp taco seasoning. Fry for another 5-6 minutes.
3. Once potatoes are golden-brown on both sides, transfer to a mixing bowl lined with paper towels and let drain. Sprinkle cheese over.
4. Make sure there’s enough hot butter in the skillet to sauté. Add onion and chile and sauté for 5 minutes, tossing occasionally.
5. While onion and chile cooks, toast bread.
6. When done sautéing, remove paper towels from mixing bowl and discard. Toss together potato, cheese, onion, jalapeño, and tomato.
7. Layer mixture onto toast and top with avocado. Close sandwich and serve.

Cook’s Notes:

• I like to mix my own taco seasoning instead of using the packets. This allows me to use more precise amounts, as well as delivering a stronger flavor.
• If desired, you could substitute the onion, jalapeño and tomato for salsa roja.
• To dial up the spice, replace half the jalapeño with diced Serrano chile, and add a dash of ground cayenne pepper when tossing ingredients. To cut back spice, replace half or all the jalapeño with diced Anaheim pepper, or canned mild green chiles. If you want a lot of heat, abide the original recipe but add rings of habanero chile to the sauté with the onions and jalapeño.