Stir it Up: Avocado Hash

Refinery 29's Avocado Hash

Avocado toast is often our go-to breakfast, but we want something a little more exciting on the weekends. That's where this recipe comes in: It still involves our favorite ingredient, but also a mix of sautéed veggies, plus fried eggs on top. Yum!
Serves 2
 

Ingredients
1 shallot or 1/2 onion, diced
1/2 avocado
5-8 small potatoes or 2 medium potatoes
1 carrot (or other root vegetable of your choice)
1 tbsp olive oil
Salt and pepper
2 eggs (optional)
Hot sauce (optional)

Instructions
1. Drizzle the olive oil into a pan and add the shallot or onion. Cook on very low heat while you prep the rest of the ingredients.

2. Chop the potato and carrot. Aim for fairly small pieces, so they cook quickly and evenly. 

3. Add the vegetables to the pan with the onion and turn the heat up to medium. Add salt and pepper to the pan. 

4. While the vegetables cook, chop the avocado into large chunks. If you want to add an egg to the hash, scramble, fry, or poach it now.

5. After 10 minutes or so, the potatoes and carrots should be cooked through and just starting to brown. At this point, add the avocado chunks and continue to cook the veggies for another minute, until the avocado is warmed through. 

6. Top with egg and your favorite condiment (such as hot sauce).