- 1/4 tbsp Extra Virgin Olive Oil
- 6.4 oz Mozart Potatoes Diced
- 1/2 cup Onion Diced
- 1 pinch Red Pepper Flake
- 9.6 oz Avocados Diced
- 1 1/4 tsp Lemon Juice
- 1 Tbsp Parsley
- 1 1/4 tsp Salt
- 8 Eggs
- 2 3/4 tsp Unsalted Butter
- 1 oz Raw Radishes Thinly Sliced
- 1/2 oz Microgreens
Heat oil and add potatoes.
Cook over medium heat stirring occasionally for 8-9 minutes.
Add onions and red pepper flakes.
Continue to cook for another 6-7 minutes until potatoes are tender.
Add avocado and cook for 2-3 minutes until avocado is hot.
Add lemon juice, parsley, and salt.
Cook eggs sunnyside up in butter, season with salt and pepper.
Portion avocado hash, top with eggs.
Garnish eggs with radishes and microgreens.
- Total Fat:
- Saturated Fat:
- Total Carbohydrate:
- Dietary Fiber: