Yield: 24 Servings 6 lbs. frozen hash browns with onion (3 gals.) Vegetable oil as needed Salt to taste Coarsely ground black pepper to taste 6 California avocados (3 lbs.) 3 Tbsps. lemon juice Sour cream optional, for garnish Tomato salsa optional, for garnish Chopped cilantro, for garnish In batches sauté potato over high heat, turning frequently, until potato just begins to brown, about 5 minutes. Season with salt and pepper; reserve Just before service: Cut avocado in 1/4-inch ...
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