Hash browns, avocado and fried egg

Our breakfasts during the week become super routine. Scrambled eggs or cereal. Everyday.  I've been trying to spruce up our breakfasts on Saturdays or Sundays and it is paying off. It takes a little longer for everyone to get up, dressed, and fed but after a big breakfast we are ready to go!

Hash browns, avocado and fried egg
Adapted from Shutterbean

• 1 baking potato, shredded and patted dry with a paper towel
• 1 small yellow onion, grated
• 3 tablespoons olive oil
• 1 avocado, sliced
• salt and pepper
• 4 eggs
• hot sauce

In a medium bowl mix potato, onion, 1 tablespoon of olive oil, pinch of salt and pepper.

Coat a large, nonstick skillet with a tablespoon of olive oil and turn heat on medium-high.  Cook potato mixture in the skillet in a thin (as possible) layer.  Cover with foil and let cook without touching it for 6 minutes.  Flip and cook for 6 more minutes. Plate the hashbrowns on two plate and add a half of avocado to each plate.

Put the last tablespoon of olive oil in the same skillet, add the eggs without breaking the yolk. Then add 1/4 cup of water, cover the skillet, and cook for 3 minutes.  Place on top of the avocado, add salt, pepper, hot sauce and serve!