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Recipes
Breakfast
Rice Potato & Beans
Hash Browns

Granny's Avocado Hash Browns

1/2 tablespoon lemon juice
1 California avocado (8 ounces), diced
1 1/2 pounds frozen hash browns with onion
1/4 cup vegetable oil
salt to taste
ground black pepper to taste
6 tablespoons sour cream for garnish
3 tablespoons prepared tomato salsa for garnish
1 tablespoon chopped cilantro for garnish


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, about 5 minutes.

3. Gently fold avocado into hash browns and continue cooking until well browned, about 3 minutes.

4. Top each serving with 1 tablespoon sour cream and 1/2 tablespoon salsa. Sprinkle each with 1/2 teaspoon cilantro.

We must be willing to get rid of the life we've planned, so as to have the life that is waiting for us.

- Joseph Campbell