Avocado and Potato Hash
from Family Features
Description
Sauté a skilletful of potatoes, onions and
bell pepper, and finish with avocados, ham and a fried-egg topper -
delicious!
Ingredients
- 1 pound small Wisconsin red or yellow potatoes (about 5)
- 3 tablespoons olive oil
- 3/4 cup chopped onion
- 1 cup diced sweet red bell pepper
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- Hot pepper sauce, to taste
- 2 fully ripened avocados from Mexico, halved, pitted, peeled and cubed
- 1/2 cup ham cut into strips
- 4 large eggs
Preparation
- Prick potatoes with fork; place in microwave; microwave until fork tender, 4 to 5 minutes; cool; cut in 1-inch pieces.
- In large skillet, heat oil over medium-high heat; add onion and red pepper; cook, stirring occasionally, until tender, 5 to 7 minutes. Stir in salt, thyme and hot pepper sauce; cook, turning occasionally, until hot, about 5 minutes.
- Gently stir in avocado and ham. Serve with fried eggs sprinkled with chopped chives, if desired.
Serves
Yield 4 servings (about 5 cups)
| Calories: | 468g | Total Fat: | 32g | |
| Cholesterol: | Protein: | 15g | ||
| Carbohydrates: | 24g | Sodium: |
