Ingredients

The following ingredients have 4 Servings
  • 1 medium russet potatoes (about 1/2 pound)
  • 1 tablespoon Earth Balance spread or butter (if not vegan)
  • 1 tablespoon diced red onion (optional)
  • 2 tablespoons diced bell pepper (optional)
  • 4 corn tortillas
  • 1/3 cup pico de gallo
  • 1 avocado, sliced
  • 3 tablespoons salsa verde
  • Hot sauce, if desired

Instruction

  • Peel and scrub the potatoes, then shred it using a box grater or food processor.
  • In a large non stick skillet, heat the butter over medium-high heat until melted.
  • Add the shredded potatoes, onion, and bell pepper to the skillet and use the back of a spatula to press the potatoes into a thin layer, evenly across the pan.
  • Cook for 7-8 minutes until the bottom is golden brown, then flip and continue to cook for 6-7 minutes until the potatoes are golden brown and crisp on both sides.
  • Divide the potatoes evenly into the tortilla shells.
  • Top with avocado, salsa, and hot sauce if desired.