Hash Browns and Guacamole
This combination of crispy, golden hash browns paired with creamy, flavorful guacamole is the ultimate breakfast or brunch duo. The crunch of the hash browns complements the smooth, zesty guacamole, creating a satisfying dish that’s packed with flavor and texture. Whether you’re looking for a hearty meal or a simple snack, this recipe has you covered.
Enjoy the satisfying crunch of perfectly cooked hash browns topped with fresh guacamole bursting with lime and cilantro. This dish is a balance of crispy, savory, and creamy flavors that make each bite irresistible.
This recipe is quick, simple, and versatile! It’s perfect for breakfast, brunch, or even a side dish. Plus, it’s gluten-free, vegetarian, and can easily be customized with additional toppings like eggs, cheese, or salsa.
Tools to Use:
- Large nonstick skillet or cast-iron pan
- Box grater (for shredding potatoes)
- Mixing bowls
- Spatula
- Paper towels
Ingredients:
For the Hash Browns:
- 2 large russet potatoes, peeled and grated
- 1/4 cup onion, finely chopped (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil or butter
For the Guacamole:
- 2 ripe avocados
- 1 lime, juiced
- 1/4 cup red onion, finely chopped
- 1 small tomato, diced
- 1 tablespoon cilantro, chopped
- 1/4 teaspoon salt (or to taste)
- 1/8 teaspoon garlic powder (optional)
Instructions:
- Prepare the Hash Browns:
- Grate the potatoes and place them in a bowl of cold water. Let them soak for 5 minutes to remove excess starch.
- Drain the potatoes and use a clean kitchen towel to squeeze out as much moisture as possible.
- Cook the Hash Browns:
- Heat a nonstick skillet over medium heat and add olive oil or butter.
- Spread the grated potatoes in an even layer, pressing down slightly with a spatula.
- Sprinkle with salt and pepper. Cook for 5-7 minutes on one side until golden and crispy. Flip carefully and cook the other side for another 5-7 minutes.
- Make the Guacamole:
- In a mixing bowl, mash the avocados with a fork until smooth or chunky, based on your preference.
- Stir in lime juice, red onion, tomato, cilantro, salt, and garlic powder (if using). Mix well.
- Assemble and Serve:
- Serve the hash browns hot with a generous dollop of guacamole on top or on the side.
- Add optional toppings like a fried egg, salsa, or shredded cheese for extra flavor.
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Hash Browns and Guacamole
Equipment
- Large nonstick skillet or cast-iron pan
- Box grater (for shredding potatoes)
- Mixing bowls
- Spatula
- Paper towels
Ingredients
- For the Hash Browns:
- 2 large russet potatoes peeled and grated
- 1/4 cup onion finely chopped (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil or butter
- For the Guacamole:
- 2 ripe avocados
- 1 lime juiced
- 1/4 cup red onion finely chopped
- 1 small tomato diced
- 1 tablespoon cilantro chopped
- 1/4 teaspoon salt or to taste
- 1/8 teaspoon garlic powder optional
Instructions
- Prepare the Hash Browns:
- Grate the potatoes and place them in a bowl of cold water. Let them soak for 5 minutes to remove excess starch.
- Drain the potatoes and use a clean kitchen towel to squeeze out as much moisture as possible.
- Cook the Hash Browns:
- Heat a nonstick skillet over medium heat and add olive oil or butter.
- Spread the grated potatoes in an even layer, pressing down slightly with a spatula.
- Sprinkle with salt and pepper. Cook for 5-7 minutes on one side until golden and crispy. Flip carefully and cook the other side for another 5-7 minutes.
- Make the Guacamole:
- In a mixing bowl, mash the avocados with a fork until smooth or chunky, based on your preference.
- Stir in lime juice, red onion, tomato, cilantro, salt, and garlic powder (if using). Mix well.
- Assemble and Serve:
- Serve the hash browns hot with a generous dollop of guacamole on top or on the side.
- Add optional toppings like a fried egg, salsa, or shredded cheese for extra flavor.
Tips for Cooking:
- Removing moisture from the grated potatoes is key to achieving crispy hash browns.
- Cook the hash browns on medium heat to ensure they cook through without burning.
- Use ripe avocados for the creamiest guacamole. A ripe avocado will yield to gentle pressure when squeezed.
This dish is the perfect balance of textures and flavors. It’s an easy, wholesome recipe that comes together quickly and can be enjoyed any time of day. Plus, the combination of hash browns and guacamole is a fresh, satisfying twist on classic breakfast dishes.
If you’re craving something crispy, creamy, and full of flavor, this Hash Browns and Guacamole recipe is exactly what you need. Whether you’re making a quick breakfast or hosting a weekend brunch, this dish is sure to please. Try it out and enjoy the simple yet delicious harmony of flavors!
