Avocado Hash Browns 1999

Food Service Search Staff

INGREDIENTS:6 lbs. (3 gallons) frozen hash browns with onion
as needed, vegetable oil
to taste, salt
to taste, freshly ground pepper
6 California avocados (3 lbs.)
3 Tbsp. lemon juice
for garnish, sour cream
for garnish, tomato salsa
for garnish, chopped cilantroDIRECTIONS:In batches, saute potato over high heat, turning frequently, until potato just begins to brown, about 5 minutes. Season with salt and pepper; reserve. Just before service, cut avocado in ¼ inch dice; gently fold in lemon juice. Reserve.

Per order:
Continue cooking ½ cup reserved potato mixture and ¼ cup diced avocado in 1 tsp. hot oil until well browned. Garnish with sour cream, salsa and cilantro.SERVINGS:24 servingsPHOTO CREDIT:Photo Credit: CALIFORNIA AVOCADOS