Avocado and Egg Hashbrowns

Ingredients

Green onions

2, chopped

Ripe Avocado

1, sliced

Eggs

2

Salt

1/2 teaspoon, or to taste

Black pepper

1/4 teaspoon, or to taste

Olive oil

2 tablespoons

Potatoes

2 large, peeled and grated

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the grated potatoes to the skillet. Season them with salt and pepper, then spread them out in an even layer. Cook, without stirring, until the bottom is crispy and golden brown, about 5 minutes.
3. Flip the potatoes and cook the other side until it's crispy and golden brown, about another 5 minutes.
4. While the potatoes are cooking, in a separate skillet, cook the eggs to your preferred level of doneness: sunny-side up for a runny yolk, over-easy or over-hard for a firmer yolk.
5. Once cooked, place the crispy hashbrowns on a plate. Top with the cooked eggs and slices of avocado.
6. Garnish with the chopped green onions and serve immediately. Enjoy this well-balanced, delightful breakfast!
7. Variations: Feel free to add shredded cheese on top of the hot hashbrowns for a cheesy twist, or sprinkle some chili flakes or hot sauce for a kick of spice.