| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breakfast |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive Oil |
| 1 |
|
Clove Garlic; minced |
| 4 |
|
Cooked And Peeled Potatoes; cut in large chunks |
| 1 |
|
Green Pepper; coarsely chopped |
| 1/2 |
md |
Onion; coarsely chopped |
|
|
Salt And Pepper; to taste |
| 1 |
c |
Monterey Jack Cheese; shredded |
| 1 |
c |
Longhorn Colby Cheese; shredded |
|
|
Sour Cream; for garnish |
INSTRUCTIONS
In a large skillet saute the garlic, onions and peppers in the olive oil
until the vegetables are slightly crisp. Add potatoes, season with salt and
pepper and cook til nicely browned. Top with shredded cheeses. Cover and
lower heat and cook just til the cheese melts nicely. Serve with a dollop
of sour cream if desired.
Variation: you can also add sliced zucchini or whatever veggies you like.
Recipe by: sooz kirkland
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on
Feb 07, 1998
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