Avocado and Potato Hash
Description
Sauté a skilletful of potatoes, onions and bell pepper, and finish with avocados, ham and a fried-egg topper - delicious!
Per serving:
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Calories:
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468
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Total Fat:
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32g
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Cholesterol:
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Protein:
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15g
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Carbohydrates:
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24g
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Sodium:
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Serves
Yield 4 servings (about 5 cups)
Ingredients
- 1 pound small Wisconsin red or yellow potatoes (about 5)
- 3 tablespoons olive oil
- 3/4 cup chopped onion
- 1 cup diced sweet red bell pepper
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- Hot pepper sauce, to taste
- 2 fully ripened avocados from Mexico, halved, pitted, peeled and cubed
- 1/2 cup ham cut into strips
- 4 large eggs
Preparation
- Prick potatoes with fork; place in microwave; microwave until fork tender, 4 to 5 minutes; cool; cut in 1-inch pieces.
- In large skillet, heat oil over medium-high heat; add onion and red pepper; cook, stirring occasionally, until tender, 5 to 7 minutes. Stir in salt, thyme and hot pepper sauce; cook, turning occasionally, until hot, about 5 minutes.
- Gently stir in avocado and ham. Serve with fried eggs sprinkled with chopped chives, if desired.
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