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Breakfast & Brunch
Avocado and Potato Hash

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Sauté a skilletful of potatoes, onions and bell pepper, and finish with avocados, ham and a fried-egg topper - delicious!
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Calories: 468     Total Fat: 32g
Cholesterol:     Protein: 15g
Carbohydrates: 24g     Sodium:

Yield 4 servings (about 5 cups)
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  • 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
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    1. Prick potatoes with fork; place in microwave; microwave until fork tender, 4 to 5 minutes; cool; cut in 1-inch pieces.
    2. 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.
    3. Gently stir in avocado and ham. Serve with fried eggs sprinkled with chopped chives, if desired.

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