Hash Browns with Fried Egg & Avocado
(adapted from Rachael Ray Magazine)
- 1 1/2 baking potatoes, peeled & shredded (pat dry with a paper towel)
- 1 small yellow onion, grated
- 3 tablespoons olive oil
- 1 avocado, cut into hunks
- salt & pepper
- 2 eggs
- hot sauce (I used Tapatio!)
In a medium bowl, mix together shredded potatoes, grated onion, 1 tablespoon olive oil with a pinch of salt & pepper. Coat a non stick skillet with 1 tablespoon olive oil and turn heat on medium high. Place two individual mounds of the potato mixture on your skillet and cover with a sheet of aluminum foil. After 6-8 minutes the bottoms should be browned. Add another tablespoon olive oil to the skillet and flip the hash browns and cook for another 6-8 minutes.
Plate the hash browns and add half of the sliced avocado on top of each mound. Season with salt. In the same skillet, add the eggs. Put about 4 tablespoons of water in the skillet and cover the skillet with a lid to steam/fry the eggs. Ater about 3 minutes, your eggs should be perfect. Place them on top of the avocado & add some salt, pepper and a few dashes of hot sauce. Enjoy!