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February 26, 2014

Hashbrowns with Eggs, Cheese, Avocado, Sour Cream, and Salsa Recipe

I make this dish every so often, when I want a great breakfast dish, but doesn't require a lot of work or time. It's fairly hands-off when it comes to the effort put into this dish, but is a great payoff in how delicious it is!




Here's the recipe adapted from the Food Network Kitchens, serves 2-3:

Ingredients:
1 small onion, diced
1 1/2 cups grated potato, or enough to fill the bottom of a heavy, oven proof pan. I use cast iron. (You can buy bags of grated potato in the grocery store, usually they're in the cold section, near the eggs. I use this because it's much easier, but you can also grate your own. Just make sure to squeeze out as much water from the potatoes if you're grating them yourself.)
4 eggs
1/2 cup grated cheese (Any kind will work. I use a cheddar and jack blend usually.)
1/2 avocado, sliced
Sour cream
Salsa, or pico de gallo
2 Tbsp Canola oil, or butter
Salt and pepper

Directions:
1. Fry up the onion and potato in an oven proof skillet with the oil (or butter) over medium heat. The best way to do this is let it sit for a few minutes without touching it, then flip portions of the hash browns over, and repeat until most of it is crispy, without burning it. Season with salt and pepper. (Note: this does take a while, 20-30 minutes to get most of it crispy.)

2. Set oven temperature to 400 degrees while the potatoes are cooking.

3. Turn off the burner, and sprinkle the cheese over the potatoes, and let melt for a minute or so. Then, crack eggs onto the potatoes, being sure to spread them out so they cover the whole pan.

4. Place pan in preheated oven, and cook for about 15 minutes, or until the eggs are set. (I like runny yolks for this dish, so I try to cook just until the whites are set. Check on it every few minutes until they are cooked to your desire doneness.)

5. Remove pan from oven, and top hash browns with sliced avocado, salsa, and sour cream. Use a spatula to remove from pan and serve!

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