Avocado & Potato Hash with Sunny Side Eggs

Directions

1. In a large sauté pan heat oil and add potatoes. Cook over medium heat stirring occasionally for 8-9 minutes.

2. Add onions, red pepper flakes, and avocados. Continue to cook for another 6-7 minutes until potatoes are tender.

3. Add lemon juice, parsley, and salt.

4. In another large sauté pan cook eggs sunny side up in butter, season with salt and pepper.

5. Divide potato hash and avocado among four plates or shallow bowls, and top each portion with two eggs. Garnish with radishes and microgreens.

Ingredients

• 1 Tbsp Extra virgin olive oil
• 4-5 Medium Mozart potatoes (red skin with yellow flesh), peeled and medium diced
• 1/2 cup White onions, small diced
• Pinch Crushed red pepper flakes
• 2 Avocados, large, diced medium
• 1 tsp Fresh lemon juice
• 1 Tbsp Fresh parsley
• 1 tsp Kosher salt
• 8 Large eggs
• 3 Tbsp Unsalted butter
• ¼ cup Radishes, thinly sliced, hold in ice water to crisp
• Microgreens to garnish