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
- =
- 6 Pounds Frozen hash browns with onion
- Vegetable oil - as needed
- Salt - to taste
- Coarsely ground black pepper - to taste
- 6 California Avocados
- 3 Tbsp Lemon juice
- Sour cream (optional) - for garnish
- Tomato salsa (optional) - for garnish
- Chopped cilantro - for garnish
- =
Directions
1
In batches sauté potato over high heat, turning frequently, until potato just begins to brown, about 5 minutes.
2
Season with salt and pepper; reserve.
3
JUST BEFORE SERVICE
4
Cut avocado in 1/4-inch dice; gently fold in lemon juice. Reserve.
5
Cook 1/2 cup reserved potato mixture and 1/4 cup diced avocado in 1 teaspoon hot oil until well browned. Garnish with sour cream, salsa and cilantro
Recipe sourced from
fandom