Avocado & Potato Hash with Sunny Side Eggs
Certified Master Chef Ron DeSantis of CulinaryNXT
Avocados contain a flavor compound that mimics the smoky flavor in bacon, which makes avocados a perfect flavor pairing for eggs. This recipe can be made is less than 20 minutes, making it a great weeknight “breakfast for dinner” option or a weekend brunch dish you’ll make week after week.
|1 Tbsp||Extra virgin olive oil|
|4-5 medium||Mozart potatoes (red skin with yellow flesh), peeled and medium diced|
|1/2 cup||White onions, small diced|
|Pinch||Crushed red pepper flakes|
|2 large||Avocados, diced medium|
|1 tsp||Fresh lemon juice|
|1 Tbsp||Fresh parsley|
|1 tsp||Kosher salt|
|3 Tbsp||Unsalted butter|
|¼ cup||Radishes, thinly sliced, hold in ice water to crisp|
|Microgreens to garnish|
In a large sauté pan heat oil and add potatoes. Cook over medium heat stirring occasionally for 8-9 minutes.
Add onions, red pepper flakes, and avocados. Continue to cook for another 6-7 minutes until potatoes are tender.
Add lemon juice, parsley, and salt.
In another large sauté pan cook eggs sunny side up in butter, season with salt and pepper.
Divide potato hash and avocado among four plates or shallow bowls, and top each portion with two eggs. Garnish with radishes and microgreens.
- Calories: 490
- Total Fat: 32g
- Saturated Fat: 10g
- Sodium: 661mg
- Carbohydrates: 26g
- Dietary Fiber: 8g
- Protein: 17g
Vegetable: 2 cup