Description
A delightful dish combining crispy hashbrowns and creamy avocado, perfect for breakfast or brunch.
Ingredients
Scale
- 2 medium potatoes, grated
- 1 ripe avocado
- 1 tablespoon olive oil
- Salt, to taste
- Pepper, to taste
- 1 teaspoon lemon juice
- Optional toppings: cherry tomatoes, radishes, or poached egg
Instructions
- Preheat your grill or skillet over medium heat.
- Squeeze the excess moisture from the grated potatoes.
- Mix the grated potatoes with salt and pepper to taste.
- Form small patties from the potato mixture.
- Cook these patties in olive oil until golden brown and crispy on both sides.
- Mash the avocado in another bowl and add lemon juice, salt, and pepper.
- Place the hashbrowns on a plate.
- Top each hashbrown with the mashed avocado.
- Add any optional toppings if desired.
- Serve immediately and enjoy!
Notes
Make sure to remove excess moisture from the potatoes for maximum crispiness. Use a non-stick skillet for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: hashbrown, avocado, breakfast, brunch, vegetarian
