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CALIFORNIA AVOCADO HASH BROWNS
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Recipe Provided By the California Avocado Commission

Ingredients

  • 0.500 ½ Tbsp.
    lemon juice
  • 1.000 1
    California Avocado (8 ounces), diced
  • 1.500 1 ½ lbs.
    frozen hash browns with onion
  • 0.250 ¼ cup
    vegetable oil
  • 0.000
    Salt to taste
  • 0.000
    Ground black pepper to taste
  • 6.000 6 Tbsp.
    sour cream for garnish
  • 3.000 3 Tbsp.
    prepared tomato salsa for garnish
  • 1.000 1 Tbsp.
    chopped cilantro for garnish

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Instructions

  1. Gently mix lemon juice with avocado; reserve.
  2. In a large frying pan, cook potatoes in hot oil, turning frequently, until tender and lightly browned, about 5 minutes.
  3. Gently fold avocado into hash browns and continue cooking until well browned, about 3 minutes.
  4. Top each serving with 1 tablespoon sour cream and 1/2 tablespoon salsa.
  5. Sprinkle each with 1/2 teaspoon cilantro.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

Nutrition Information per Serving: 400 calories, 28g of fat, 10mg of cholesterol, 130mg of sodium, and 5g of protein.

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