Ultimate breakfast: Hash brown with fried egg & avocado, fruit salad and spice cake.
The menu went something like this: Hash browns with fried eggs and avocado (adapted from shutterbean), fruit salad, spice cake and coffee. Yum yum.
- 1 1/2 baking potatoes, peeled & shredded (pat dry with a paper towel)
or 4-5 small potatoes
- 1 small yellow onion, grated
- 3 tablespoons olive oil
- 1 avocado, cut into hunks
- salt & pepper
- 2 eggs
In a medium bowl, mix together shredded potatoes, grated onion, 1 tablespoon olive oil with a pinch of salt & pepper. Coat a non stick skillet with 1 tablespoon olive oil and turn heat on medium high. Place two individual mounds of the potato mixture on your skillet and cover with a sheet of aluminum foil.After 6-8 minutes the bottoms should be browned.
Add another tablespoon olive oil to the skillet and flip the hash browns and cook for another 6-8 minutes.
While you fry the hashbrowns, the fruits salad and coffee can be made. I used:
- 1 apple
- 1 orange
- 5-6 strawberries
- condensed milk to drizzle on top
Plate the hash browns and add half of the sliced avocado on top of each mound. Season with salt. In the same skillet fry the eggs. Ater about 3 minutes, your eggs should be perfect. Place them on top of the avocado & add some salt, pepper (and a few dashes of hot sauce). Serve with fruits salad and cake.