Avocado Breakfast Skillet

Step 1

Heat a large heavy skillet over medium high.

Step 2

Once pan is hot, add oil, frozen hash browns and seasoning to pan. Briefly stir to coat and allow to cook for 7 to 8 minutes undisturbed.

Step 3

Turn potatoes over and cook stirring as little as possible for an additional 5 to 6 minutes, or until potatoes start to turn golden brown around edges. Add additional oil if needed.

Step 4

Turn potatoes again, adding chopped kale and green onions to pan. Stir briefly and allow to cook 4 to 5 minutes, or until kale is softened and potatoes are crispy around the edges.

Step 5

Season with salt and pepper to taste. Garnish with chopped avocado, goat cheese and fresh cilantro.

Step 6

Chef's Note: This recipe calls for stirring the potatoes as little as possible - this is important for getting the crispiest potatoes. This can be a side dish or a delicious restaurant-style breakfast topped with over easy or scrambled eggs if desired.