Avocado hashbrowns

Serves 6 people

Ingredients

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

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 (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: Recipe adapted from and photo by the California Avocado Commission.

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