Lynn's Hash Brown Avocado
½ Tbsp lemon juice
1Avocado diced
1 ½ Pounds frozen hash browns with onion
¼ Cup vegetable oil
Salt to taste
Ground black pepper to taste
6 Tbsp sour cream for garnish
3 Tbsp prepared tomato salsa for garnish
1 Tbsp chopped cilantro for garnish
Instructions
Gently mix lemon juice with avocado; reserve.
In a large frying pan, cook potatoes in hot oil, turning frequently, until
tender and lightly browned, about 5 minutes.
Gently fold avocado into hash browns and continue cooking until well browned,
about 3 minutes.
Top each serving with 1 tablespoon sour cream and 1/2 tablespoon salsa.
Sprinkle each with 1/2 teaspoon cilantro.