Description
A delicious and crispy hash brown recipe topped with a creamy avocado mixture.
Ingredients
Scale
- 2 cups shredded potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 ripe avocado
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon chopped fresh herbs (parsley or cilantro)
Instructions
- Start by preparing the hash browns. I like to squeeze out any excess moisture from the shredded potatoes using a clean kitchen towel. This small step makes all the difference—it ensures that beautiful golden crisp we all love.
- Heat olive oil in a skillet over medium heat. Spread the potatoes evenly and press them down gently, almost like forming a pancake. Let them cook undisturbed for several minutes. You will hear that gentle sizzle, and soon the edges will turn golden brown. Flip carefully and cook the other side until crisp.
- While the hash browns cook, prepare the avocado mixture. In a small bowl, mash the avocado with lemon juice, garlic powder, salt, and pepper. I always taste as I go here—sometimes I add a little extra lemon for brightness.
- Once the hash browns are done, transfer them to a plate. Spread the avocado mixture generously on top while they are still warm. The heat slightly softens the avocado, making it even creamier.
- Finish with red pepper flakes and fresh herbs. This final touch adds both color and a subtle kick that brings the whole dish together.
Notes
- For extra crispiness, make sure to fully squeeze out moisture from the potatoes.
- Feel free to customize the herbs based on your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg