- Cooking Time:
- Preparation Time:
- 5 Red or Yukon Potatoes
- 2 T Olive or Canola Oil
- 1 onion, chopped
- 1 package Soyrizo
- 2 t ground cumin
- 1 t oregano
- Salt & Pepper, to taste
- Tostada Shells
- Grated Monterey Cheese
- Avocado, sliced
- Sour Cream
- Wash and cube potatoes. In a large pan, bring to a low boil and cook until just tender (about 30 minutes). Drain and set aside.
- In a large skillet, heat oil and add onions, cook until translucent. Add Soyrizo, cumin and oregano. Cook, breaking up with the back of your spoon, until slightly brown. Add potatoes and toss well.
- Serve on a tosada shell, garnish and serve.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Eco-Chefs Kids Culinary Cookbook
Angel Acres Super Scrumptious Cookie Recipes!
KITCHEN CAUCUS Liberal HelpingsSee More
Julia Child's Supremes de Volaille Archiduc
Chicken MoleSee More