Yield: 24 Servings
6 lbs. frozen hash browns with onion (3 gals.)
Vegetable oil as needed
Salt to taste
Coarsely ground black pepper to taste
6 California avocados (3 lbs.)
3 Tbsps. lemon juice
Sour cream optional, for garnish
Tomato salsa optional, for garnish
Chopped cilantro, for garnish
In batches sauté potato over high heat, turning frequently, until potato just begins to brown, about 5 minutes.
Season with salt and pepper; reserve
Just before service: Cut avocado in 1/4-inch dice; gently fold in lemon juice. Reserve.
Per oder: Cook 1/2 cup reserved potato mixture and 1/4 cup diced avocado in 1 tsp. hot oil until well browned. Garnish with sour cream, salsa and cilantro.
Photo and recipe from CA Avocado