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Dr. Rick Lukens' Hash-Brown Potato Skillet
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Dr. Rick’s Hash-Brown Potato Skillet
  • 1 Russet baking potato
  • 1/2 avocado, diced
  • Salt (optional)
  • Ketchup (optional)

Some of you have watched Rick Lukens, MD, demonstrate this in a cooking class. He enjoys serving the hash browns with ratatouille or stir-fried vegetables such as a combination of onions, mushrooms and peppers.

  1. Bake a large Russet potato at least 24 hours before using it and refrigerate until use.
  2. Heat a non-stick skillet until hot. Using a metal grater, grate the potato directly into the hot skillet. Gently push the stray pieces into the mat-like circle of grated potatoes.
  3. Salt lightly if desired.
  4. When the potatoes have browned lightly, flip the mat over to brown on other side.
  5. Tilt the skillet to remove to a plate on which you have scattered the chopped avocado. Serve with ketchup if desired.

Makes 1 serving