Hash Browns with Egg and Avocado
Created by Sue on April 5, 2013
- Servings: 2
- Prep Time: 5m
- Cook Time: 20m
- Recipe #8886
Ingredients
- 1 russet potato
- 2 large eggs
- 1/2 ripe avocado, sliced
- 1/2 ripe tomato, sliced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon olive oil
- 1 tablespoon oil (cooking oil or rendered duck fat)
- Hot salsa (optional)
How to Make
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Step 1: Peel potato and grate; rinse under cold water and squeeze/pat dry.
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Step 2: Toss potato with olive oil and seasonings.
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Step 3: Cook potato in 2 piles in duck fat in a large nonstick skillet, pressing them down at first with a spatula, about ten minutes over medium low heat, then flip and cook other side.
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Step 4: Fry eggs in the same pan after potatoes are done.
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Step 5: Place potatoes on a plate, top with avocado slices, and a fried egg.
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Step 6: Serve with sliced tomatoes on the side and hot salsa drizzled over all.
Nutritional Facts
- Serving Size: 1 (231.8 g)
- Calories 256.2
- Total Fat - 14.5 g
- Saturated Fat - 3 g
- Cholesterol - 208.3 mg
- Sodium - 419 mg
- Total Carbohydrate - 22.5 g
- Dietary Fiber - 2 g
- Sugars - 2.3 g
- Protein - 9.9 g
- Calcium - 59.1 mg
- Iron - 2.5 mg
- Vitamin C - 15.7 mg
- Thiamin - 0.1 mg