Since my camera is STILLLLL getting fixed, I will be posting a picture from the past on todays blog instead of using my back up camera. I just was not happy with the picture last week that I posted of the Candy Apple French Toast.
This recipe is another easy recipe that you throw together for one person or even have for dinner. I make this a couple of different ways depending on how much time I have. I am going to tell you the easiest and fastest way to throw this together since most of us do nt have a lot of time.
Hashbrowns (thawed) enough for 1
1 Half of an avocado
Lime juice, salt, pepper, onion powder and granulated garlic.
hot sauce or chiptole sauce
Tomatoes as a garnish
Thaw out frozen hashbrowns completely either overnight or thaw in microwave. Once thawed, remove as much water as possible by squeezing out excess in the sink. Grab enough hashbrowns to roll into a ball in your hands. Pat down in a preheated skillet to make a patty. Heat each side roughly 10 minutes each depending how crisp you like it. Only flip once or they dry out.
While potato pancake is cooking, make your avocado mixture. Cut avocado in half and remove the seed. Avocado should be soft enough that you should be able to squeeze the avocado right out of the skin into a bowl. Mix in salt, pepper, lime juice, garlic and onion and mix. Season to your liking.
Once hashbrowns are done, put on a plate. Take an ice cream scoop and scoop out enough avocado to place on top of hashbrowns and patty out flat.
Make egg in skillet so it is sunny side up. Place egg when done onto avocado mixture. Drizzle with some hot sauce, BBQ sauce or chiptole sauce which is shown in the picture.
Add cut up tomatoes around edge of plate.
I served this with a home made cinnamon bread and turkey sausage.