Crispy Southwest Home Fries With Fresh Fruit Salsa

Ingredients

• 3 cups “Southern Style” frozen Idaho® potato hashbrowns, thawed
• Cooking spray
• 4 eggs, slightly beaten (or 6 egg whites, if desired)
• ⅓ cup each, chopped red, green and yellow bell peppers
• ½ cup chopped onion

• 1 whole piece of three of your favorite fruits (such as apple, mango and kiwi), peeled, cored and chopped
• 3 – 5 whole strawberries, sliced
• ¼ cup finely chopped red onion
• ½ cup chopped cilantro (or ¼ cup chopped parsley)

Directions

1. Drain the thawed potatoes on a paper-towel-lined cookie sheet; set aside
2. Coat a large, nonstick skillet with plenty of 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 ¼-inch wide by 3-inches long; set aside.
3. Spray 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

1. Combine all ingredients in a small mixing bowl. Serve alongside Crispy Southwest Home Fries.

Notes