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Avocado Hash Browns 2007

Food Management Staff

January 1, 2007

1 Min Read
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FM Staff

Yield: 24 Servings

6 lbs. frozen hash browns with onion (3 gals.)
Vegetable oil as needed
Salt to taste
Coarsely ground black pepper to taste
6 California avocados (3 lbs.)
3 Tbsps. lemon juice
Sour cream optional, for garnish
Tomato salsa optional, for garnish
Chopped cilantro, for garnish

  1. In batches sauté potato over high heat, turning frequently, until potato just begins to brown, about 5 minutes.

  2. Season with salt and pepper; reserve

  3. Just before service: Cut avocado in 1/4-inch dice; gently fold in lemon juice. Reserve.

  4. Per oder: Cook 1/2 cup reserved potato mixture and 1/4 cup diced avocado in 1 tsp. hot oil until well browned. Garnish with sour cream, salsa and cilantro.

Photo and recipe from CA Avocado

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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