Hash Browns and Guacamole
This combination of crispy, golden hash browns paired with creamy, flavorful guacamole is the ultimate breakfast or brunch duo. The crunch of the hash browns complements the smooth, zesty guacamole, creating a satisfying dish that's packed with flavor and texture. Whether you’re looking for a hearty meal or a simple snack, this recipe has you covered.
Equipment
- Large nonstick skillet or cast-iron pan
- Box grater (for shredding potatoes)
- Mixing bowls
- Spatula
- Paper towels
Ingredients
- For the Hash Browns:
- 2 large russet potatoes peeled and grated
- 1/4 cup onion finely chopped (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil or butter
- For the Guacamole:
- 2 ripe avocados
- 1 lime juiced
- 1/4 cup red onion finely chopped
- 1 small tomato diced
- 1 tablespoon cilantro chopped
- 1/4 teaspoon salt or to taste
- 1/8 teaspoon garlic powder optional
Instructions
- Prepare the Hash Browns:
- Grate the potatoes and place them in a bowl of cold water. Let them soak for 5 minutes to remove excess starch.
- Drain the potatoes and use a clean kitchen towel to squeeze out as much moisture as possible.
- Cook the Hash Browns:
- Heat a nonstick skillet over medium heat and add olive oil or butter.
- Spread the grated potatoes in an even layer, pressing down slightly with a spatula.
- Sprinkle with salt and pepper. Cook for 5-7 minutes on one side until golden and crispy. Flip carefully and cook the other side for another 5-7 minutes.
- Make the Guacamole:
- In a mixing bowl, mash the avocados with a fork until smooth or chunky, based on your preference.
- Stir in lime juice, red onion, tomato, cilantro, salt, and garlic powder (if using). Mix well.
- Assemble and Serve:
- Serve the hash browns hot with a generous dollop of guacamole on top or on the side.
- Add optional toppings like a fried egg, salsa, or shredded cheese for extra flavor.