Latin-Inspired Loaded Fries


  • Red Potatoes (2, small, sliced)
  • Greens (1 cup, chopped)
  • Baby Bella Mushrooms (1/2 cup, chopped)
  • Queso Fresco (1 tsp)
  • Garlic powder (1/2 tsp)
  • Onion powder (1/2 tsp)
  • Cayenne pepper powder (1/4 tsp)
  • Cumin powder (1/4 tsp)
  • Dried basil (1/2 tsp)
  • Egg (1)
  • Cholula hot sauce – Chilli Garlic
  • Breadcrumbs (1 tsp)
  • Whole oats (1 tsp)
  • EV Olive oil
  • Salt to taste
  • Parmesan (optional)

Serving(s): 1


  1. Heat olive oil in fry pan, toss in potatoes and sauté.
  2. Sprinkle breadcrumbs, whole oats, 1/4 tsp garlic powder, 1/4 tsp onion powder, dried basil and salt. Toss well and make sure the potatoes are coated. Add parmesan if desired.
  3. Cover and let the potatoes cook in low heat for about 5-10 minutes.
  4. In another pan, heat olive oil. Add mushrooms, salt, cumin powder, cayenne pepper powder and rest of the garlic and onion powder. Sauté until mushrooms are cooked.
  5. Add queso fresco and chopped greens. Sauté until greens are wilted.
  6. Once the fries are cooked, sauté uncovered for about 5 minutes.

Serve fries on dish and top with sautéed mushrooms and greens and fried egg.

Add a nice big dollop of guacamole. I used the ready-made spicy guacamole from HEB Central Market.

Drizzle cholula hot sauce and sprinkle dried basil, chopped onions, queso fresco and/or parmesan to garnish.

Enjoy! 🙂

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