Potato and Vegetable Hash with Avocado

Prepare the potatoes Peel and dice the potatoes into small cubes.

Prepare the carrot Peel and slice the carrot into thin rounds.

Prepare the onion Chop the onion into small pieces.

Cook the hash Heat some oil in a large skillet over medium heat.

5.Add the diced potatoes, sliced carrot, and chopped onion to the skillet. Season with salt and pepper.

6.Cook until the potatoes are tender and golden brown, stirring occasionally. This should take about 10-15 minutes.

Prepare the avocado topping While the hash is cooking, prepare the avocado topping. Cut the avocado in half, remove the pit, and scoop out the flesh into a bowl.

8.Mash the avocado with a fork until creamy. Season with salt and pepper to taste.

Cook the eggs In a separate small skillet, fry the eggs to your desired doneness.

Serve To serve, divide the hash onto plates, top with a fried egg, and garnish with a dollop of the avocado topping.