Description
A delicious and satisfying breakfast option combining crispy hashbrowns with creamy avocado.
Ingredients
Scale
- 2 medium potatoes
- 1 avocado
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon lemon juice
- Red pepper flakes (optional)
- Fresh herbs for garnish (optional)
Instructions
- Peel and grate the potatoes. Squeeze out excess moisture and season with salt and pepper.
- Heat olive oil in a skillet over medium heat. Add the grated potatoes, flattening them into a hashbrown shape. Cook until crispy and golden brown, about 4-5 minutes per side.
- Mash the avocado in a bowl and mix in lemon juice, salt, and pepper.
- Top the hashbrowns with the mashed avocado, sprinkle with red pepper flakes and fresh herbs if desired, and serve immediately.
Notes
Make sure to squeeze out as much moisture from the grated potatoes for optimal crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: hashbrown, avocado toast, breakfast, brunch, vegetarian
