Grilled Fajita Hash


  • 6 large Idaho® potatoes, cut in cubes, cooked and cooled
  • 4 ounces olive oil
  • 4 ounces melted butter
  • 2 ounces diced red onion
  • fajita seasoning to taste
  • Avocado Salsa Cruda
  • 4 large diced ripe, Fresh California Avocados
  • 4 large diced tomatoes
  • 2 tablespoons jalapeno peppers
  • 5 ounces diced fresh onion
  • 2 tablespoons chopped cilantro


  1. On grill, add oil, butter, onion; cook until soft. Add cooked potatoes and brown. Add fajita seasoning to taste.
  2. Top with Avocado Salsa Cruda (recipe below), garnish with feta cheese.
Avocado Salsa Cruda
  1. Combine all ingredients with fresh lime, add salt and pepper to taste.
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Yield: 10 to 12 servings

Tito Calderon
Sodexo at California State University-San Bernardino
San Bernardino, California

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