Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Thursday, January 31, 2013

There's a little restaurant in Folsom, California called The Lake Forest Cafe. It's one of those little places that looks like it used to be a house a long time ago but as the city grew the older houses were either turned into businesses or torn down. Anyway....this little place was somewhere a friend and I would go every once in a while. The first time we went she said..."make sure you order Mike's Potatoes". I thought...."wow...this Mike person must be pretty special to have a dish named after him." Uhhhh...yeah...Mike's REAL special because these potatoes were the BOMB!! Knowing I'd probably not get to have Mike's Potatoes for a long time, I created my own version of that spectacular dish. So, so good!! Maybe not quite as good as what is served at The Lake Forest Cafe...but a pretty close imitation!

Mike's Potatoes

4 tablespoons butter
3 medium Russet potatoes, unpeeled, diced into large chunks and boiled but not mushy
1 1/2 cups Monterrey jack cheese, shredded
1 1/2 cups cheddar cheese, shredded
1 medium tomato, diced
salt and pepper to taste
1 - 2 green onions ~ chopped
1 small onion ~ diced
1 avocado, peeled, seeded and diced
1/2 cup sour cream (optional..but you should!)

Melt butter in large heavy skillet over medium-high heat.

Add the diced, cooked potatoes and cook until browned and crisped.

Add salt and pepper to taste.

Add tomato, onion and green onion and cover. Cook for about 15 minutes.

Add cheeses and stir until cheese melts.

Gently stir in the avocado and top with some sour cream, if desired....but recommended!

Serve with other breakfast-y type stuff and eat!

Serve immediately.

Here we go!

Boil the potatoes until they 
are tender but not mushy.

Melt the butter in a large skillet.

Then add the potatoes and cook until crisp.

Add the tomatoes, onions and green onion. 
Cover and cook a few minutes.

Add the cheese and stir until it melts.

Gently stir in the avocado.

Then serve!!