Author Notes: A simple bright and filling brunch appetizer highlighting avocados. —Miss Hangrypants
Serves: 4
Ingredients
-
2
red potatoes
-
1/2
Avocado
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2
boiled eggs
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4
cloves garlic, sliced
-
1/4
red bell pepper
-
1
pinch pepper
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3
tablespoons olive oil
-
1
piece Parmesan Reggiano
-
1
pinch garlic salt
-
2
tablespoons fresh basil, chiffonaded
Directions
- Scrub potatoes and boil them with a pinch of sea salt until a fork can go through it.
- Hard boil your eggs the way you like it. Cut into bite size lumps (1/2 inch squares). Cut Avocados the same size.
- In a frying pan, add a little olive oil and add sliced garlic cloves and fry until half translucent
- Add potatoes (diced in same size as eggs). Careful to not smoosh them too much. Add pinch of garlic salt.
- Add avocado, eggs and bell pepper to pan. Stir fry and add pepper to taste
- Once heated through. Plate and grate parmesan over hash and sprinkle chopped basil.