Roasted Hash Browns With Cheesy Avocado Egg Cups #5FIX
- Ready In:
- 45mins
- Ingredients:
- 5
- Yields:
-
6 avocado cups and potatoes
- Serves:
- 6
ingredients
- 44.37 ml olive oil, divided
- 566.99 g bag Simply Potatoes® Shredded Hash Browns
- 3 ripe avocados, peeled, halved, pit removed
- 6 eggs
- 226.79 g monterey jack pepper cheese, grated
directions
- Preheat oven to 425 degrees. Pour 1 TBSP olive oil into an 9 inch round pan.
- Place the Simply Potatoes hash browns into the pan; drizzle the remaining 2 TBSP oil over the potatoes.
- Bake for 20 minutes. Remove from oven, Using the back of a large spoon, make 6 wells into the potatoes. Place the avocado halves, cut side up, on top of the potatoes.
- Break an egg into the indented area where the avocado pits were. Sprinkle with pepper jack cheese.
- Return the pan to the oven and bake for an additional 15 minutes, or until the egg is set.
- Remove from the oven.
- To serve: Scoop out a portion of the roasted potatoes and avocado baked egg onto 8 serving dishes. If desired offer small bowls of salsa and sour cream to accompany the dish.
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