Difference between revisions of "California Avocado Hash Browns"
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* 1 Tbsp chopped [[cilantro]] for garnish | * 1 Tbsp chopped [[cilantro]] for garnish | ||
| − | == | + | == Procedures == |
# Gently mix [[lemon juice]] with [[avocado]]; reserve. | # Gently mix [[lemon juice]] with [[avocado]]; reserve. | ||
# In a large frying pan, cook [[potato]]es in hot [[oil]], turning frequently, until tender and lightly browned, about 5 minutes. | # In a large frying pan, cook [[potato]]es in hot [[oil]], turning frequently, until tender and lightly browned, about 5 minutes. | ||
Latest revision as of 09:53, 15 July 2012
Ingredients
- ½ Tbsp lemon juice
- 1 California avocado (8 ounces), diced
- 1½ pounds frozen hash browns with onion
- ¼ cup vegetable oil
- salt to taste
- ground black pepper to taste
- 6 Tbsp sour cream for garnish
- 3 Tbsp prepared tomato salsa for garnish
- 1 Tbsp chopped cilantro for garnish
Procedures
- Gently mix lemon juice with avocado; reserve.
- In a large frying pan, cook potatoes in hot oil, turning frequently, until tender and lightly browned, about 5 minutes.
- Gently fold avocado into hash browns and continue cooking until well browned, about 3 minutes.
- Top each serving with 1 tablespoon sour cream and ½ tablespoon salsa.
- Sprinkle each with ½ teaspoon cilantro.
