Hash Browns, Eggs, and Avocado


3 Tbsp butter, divided into thirds
1/2 large onion, diced
1 lb potatoes
3 garlic cloves, minced
1/2-3/4 tsp turmeric
1 tsp paprika
1 tsp kosher salt
pepper to taste
4 eggs
2 avocados, sliced


In a large skillet, over medium-high heat, add 1/3 butter and onions and sauté for about 5 minutes, until tender.
Using a fork or knife, stab a few holes into each potato, place in a microwave-safe bowl and cover with a damp paper towel. Microwave for about 4-5 minutes, depending on the size of the potato, until fork tender. Remove and let the potatoes cool slightly to handle.
Add garlic to the onions, and stir to combine. Cut the potatoes into small cubes and add to the onions with 1/3 butter. Sprinkle with turmeric, paprika, salt, and pepper.
Stir the potato mixture frequently to avoid burning, cook for about 8-10 minutes, until the potatoes are tender.
Really you can cook the eggs however you like. In this recipe we fried them in a large pan, over medium-high heat in small batches (about 2-3 at a time). Add the remaining butter to the pan and fry for about 1 1/2 minutes on each side, until the white is solid and the yolk remains runny.
Plate an egg on each plate with hash browns and a sliced avocado.