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Recipe provided by the California Avocado Commission Ingredients 1/2 0.5 0.5Tbsp. TABLESPOON_USVolumelemon juice 1 1 1ripe, Fresh California Avocado, seeded, peeled and diced 1 1/2 1.5 1.5lbs. POUNDWeightfrozen hash browns with onion 1/4 0.25 0.25cup CUP_USVolume vegetable oil Salt to taste Ground black pepper to taste 6 6 6Tbsp. TABLESPOON_USVolumesour cream for garnish 3 3 3Tbsp. TABLESPOON_USVolumeprepared tomato salsa for garnish 1 1 1Tbsp. TABLESPOON_USVolumechopped cilantro for garnish Instructions Gently mix lemon juice with avocado; reserve. In a large frying pan, cook potatoes in hot oil, turning frequently, until tender and lightly browned, about 5 minutes. Gently fold avocado into hash browns and continue cooking until well browned, about 3 minutes. Top each serving with 1 Tbsp. sour cream and 1/2 Tbsp. salsa. Sprinkle each with 1/2 tsp. cilantro. Nutrition Facts: Nutrition Information Per Serving: Calories 400; Total Fat 28 g); Cholesterol 10 mg; Sodium 130 mg; Protein 5 g   *Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. 6

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