Ingredients
Scale
- 2 large russet potatoes, peeled
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 ripe avocado
- 1 tablespoon lime juice
- 1/4 teaspoon red pepper flakes (or more, to taste)
- 1 tablespoon chopped cilantro
- Optional: fried egg, hot sauce
Instructions
- Grate the peeled potatoes using a box grater. Squeeze out excess moisture using a clean kitchen towel.
- In a small bowl, mash the avocado and combine with lime juice, red pepper flakes, salt, pepper, and cilantro.
- Heat olive oil in a skillet over medium-high heat. Add shredded potatoes in an even layer and cook until golden brown and crispy.
- Transfer hash browns to a plate, top with spicy avocado mash, and serve immediately. Add a fried egg and hot sauce if desired.
Notes
- Remove excess moisture from potatoes for crispier hash browns.
- Ensure the pan is hot before adding potatoes for even cooking.
- Avoid overcrowding the pan; cook in batches if necessary.
- Wait until golden brown on one side before flipping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450 Kcal
- Sugar: 1g
- Sodium: 250mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg