Recipe courtesy of Molly Yeh
Loaded Avocado Hash Browns with Salsa Macha
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- Level: Intermediate
- Total: 1 hr 25 min
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 955
- Total Fat
- 85 g
- Saturated Fat
- 11 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 10 g
- Sugar
- 6 g
- Protein
- 11 g
- Cholesterol
- 7 mg
- Sodium
- 550 mg
This hash brown is inspired by Nick’s old eating habits: one of them being eating an avocado with a huge spoonful of peanut butter. The avocado with salsa macha here is a nod to that, but…it tastes good.
- Level: Intermediate
- Total: 1 hr 25 min
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 955
- Total Fat
- 85 g
- Saturated Fat
- 11 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 10 g
- Sugar
- 6 g
- Protein
- 11 g
- Cholesterol
- 7 mg
- Sodium
- 550 mg
Ingredients
Salsa Macha:
Hash Browns:
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Directions
- For the salsa: Remove the stems from the chiles. Tear them open and remove the seeds. Use scissors to cut the chiles into 1/2-inch pieces.
- Heat both oils and the garlic in a small saucepan over low heat. Simmer gently until the garlic is almost tender (but not brown), 5 to 6 minutes. Stir in the peanuts and continue to cook until the garlic is completely tender and the peanuts have darkened a shade or two, 3 to 4 minutes. Add the chile pieces and sesame seeds, and simmer until the chile pieces are pliable (but not burnt) and the sesame seeds are lightly toasted, 2 to 3 minutes. Stir in the salt and oregano and let cool. Once it’s cooled, transfer to a blender and add the vinegar and agave. Pulse in the blender until pureed with some small chunky bits remaining. (The salsa will keep for a week or two in the refrigerator but serve at room temp.)
- For the hash browns: Heat 2 tablespoons oil in an 8-inch skillet over medium-high until hot. Add half the hash browns and season liberally with salt and pepper and a little pinch of smoked paprika. Cook, pressing down firmly with a spatula, until deep golden brown and deeply crispy on both sides, about 8 minutes per side. Transfer to a plate and repeat with the remaining oil and remaining hash browns.
- Top each with avocado slices, pickled onions, lime squeezes, flaky salt, seeds, cilantro, and queso fresco.
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