|1 ¼ Tablespoon||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 ¼ Teaspoon||Fresh lemon juice|
|1 Tablespoon||Fresh parsley|
|1 ¼ Teaspoon||Kosher salt|
|2 ¾ Tablespoons||Unsalted butter|
|¼ Cup||Radishes, thinly sliced, hold in ice water to crisp|
|Microgreens to garnish|
Makes 4 servings
Total Fat: 32g
Saturated Fat: 10g
Dietary Fiber: 6g
In a large sauté pan heat oil and add potatoes. Cook over medium heat stirring occasionally for 8-9 minutes.
Add onions and red pepper flakes. 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.