Avocado & Potato Hash with Sunny Side Eggs

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Breakfast

Avocado & Potato Hash with Sunny Side Eggs

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Certified Organic®

This recipe can be made in less than 20 minutes, making it a great weeknight “breakfast for dinner” option… or a weekend brunch dish you’ll be making week after week!

Try something unique this morning—fire up the grill and make a batch of these maple-bacon breakfast burgers.

Ingredients

1 tbsp	Extra virgin olive oil
4-5	Medium Mozart potatoes (red skin with yellow flesh), peeled and medium diced
1/2 cup	White onions, small diced
8	Grade A Large Phil’s Fresh Eggs
Pinch	Crushed red pepper flakes
2	Avocados, large, diced medium
1 tsp	Fresh lemon juice
1 tbsp	Fresh parsley
1 tsp	Kosher salt
3 tbsp	Unsalted butter
1/4 cup	Radishes, thinly sliced, hold in ice water to crisp
microgreens to garnish

Directions

Step-1

In a large saute pan, heat oil and add potatoes. Cook over medium heat stirring occasionally for 8-9 minutes

Step-2

Add onions, red pepper flakes, and avocados. Continue to cook for another 6-7 minutes until potatoes are tender

Step-3

Add lemon juice, parsley, and salt

Step-4

In another large saute pan, cook eggs sunny side up in butter, season with salt and pepper.

Step-5

Divide potato hash and avocado among 4 places or shallow bowls, and top each portion with two eggs. Garnish with radishes and microgreens.

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