Avocado Hash Browns
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3 cups (500g) grated potatoes
1/2 cup (60g) grated onion
1 1/2 teaspoons salt
Black pepper, to taste
2 teaspoons lemon juice
2 tablespoons olive oil
Chopped fresh coriander
- In a bowl combine the potatoes and onion and season with salt
and pepper. Cut the avocado into small dice and toss gently
with lemon juice.
- Heat a nonstick pan on medium-high heat and add the olive oil.
Sauté the potato and onion, stirring constantly until potato begins
to brown, 5-6 minutes. Fold in the avocado and continue to cook
until browned, about 1 1/2 minutes.
- Serve onto warmed plates and garnish with generous dollops of
sour cream and salsa and scatter on the chopped coriander.
© Courtesy of California Avocado Commission