Combine the potatoes and oil in a large skillet over medium-high heat. Loosely cover and cook until browned and softened but not mushy, about 20 minutes, stirring often. Uncover and reduce the heat to medium-low.
Stir in the spices, onions and garlic. Next, stir in the collards, then the beans, and continue cooking until the collards are partially wilted, about 5 minutes. (Be sure to add the beans last so they don't get too mushy.)
Dish the potato mixture onto plates, and top with the salsa and avocado slices.
Originally Submitted
8/20/2011
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