Ingredients
| Extra virgin olive oil |
1 Tbsp
|
| Medium Mozart potatoes (red skin with yellow flesh), peeled and medium diced |
4-5
|
| White onions, small diced |
1/2 cup
|
| Crushed red pepper flakes |
Pinch
|
| Avocados, large, diced medium |
2
|
| Fresh lemon juice |
1 tsp
|
| Fresh parsley |
1 Tbsp
|
| Kosher salt |
1 tsp
|
| Large eggs |
8
|
| Unsalted butter |
3 Tbsp
|
| Radishes, thinly sliced, hold in ice water to crisp |
¼ cup
|
| Microgreens to garnish |
Directions
- In a large sauté pan, HEAT oil and ADD potatoes. COOK over medium heat, stirring occasionally for 8-9 minutes.
- ADD onions, red pepper flakes, and avocados. Continue to COOK for another 6-7 minutes until potatoes are tender.
- ADD lemon juice, parsley, and salt.
- In another large sauté pan, COOK eggs sunny side up in butter. SEASON with salt and pepper.
- DIVIDE potato hash and avocado among four plates or shallow bowls, and TOP each portion with two eggs. GARNISH with radishes and microgreens.