Author Notes
A simple bright and filling brunch appetizer highlighting avocados. —Miss Hangrypants
Ingredients
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2
red potatoes
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1/2
Avocado
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2
boiled eggs
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4
cloves garlic, sliced
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1/4
red bell pepper
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1 pinch
pepper
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3 tablespoons
olive oil
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1 piece
Parmesan Reggiano
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1 pinch
garlic salt
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2 tablespoons
fresh basil, chiffonaded
Directions
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Scrub potatoes and boil them with a pinch of sea salt until a fork can go through it.
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Hard boil your eggs the way you like it. Cut into bite size lumps (1/2 inch squares). Cut Avocados the same size.
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In a frying pan, add a little olive oil and add sliced garlic cloves and fry until half translucent
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Add potatoes (diced in same size as eggs). Careful to not smoosh them too much. Add pinch of garlic salt.
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Add avocado, eggs and bell pepper to pan. Stir fry and add pepper to taste
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Once heated through. Plate and grate parmesan over hash and sprinkle chopped basil.
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