Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
544
Calories
23g
Protein
37g
Fat
39g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- ½ Tbsp lemon juice
- 1 California Avocado (8 ounces), diced
- 1 ½ Pounds frozen hash browns with onion
- ¼ Cup vegetable oil
- Salt to taste
- Ground black pepper to taste
- 6 Tbsp sour cream for garnish
- 3 Tbsp prepared tomato salsa for garnish
- 1 Tbsp chopped cilantro for garnish
- =
Directions
1
Gently mix lemon juice with avocado; reserve.
2
In a large frying pan, cook potatoes in hot oil, turning frequently, until tender and lightly browned, about 5 minutes.
3
Gently fold avocado into hash browns and continue cooking until well browned, about 3 minutes.
4
Top each serving with 1 tablespoon sour cream and 1/2 tablespoon salsa.
5
Sprinkle each with 1/2 teaspoon cilantro.
Recipe sourced from
fandom