AVOCADO HASH BROWNS

Serves 6

  • 1/2 Tbs. lemon juice
  • 1 avocado (8 ounces), diced
  • 1 1/2 lbs. frozen hash browns with onion
  • 1/2 cup vegetable oil, more if needed
  • 6 Tbs. sour cream
  • 3 Tbs. prepared tomato salsa
  • 1 Tbs. chopped cilantro, for garnish
  • Salt and ground black pepper, to taste
  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 (for about 5 minutes).
  3. Gently fold avocado into hash browns and continue cooking until well browned, about 3 minutes.
  4. Top each serving with sour cream and salsa.
  5. Sprinkle each with cilantro and serve.

Source: Adapted from and photo by the California Avocado Commission.