INGREDIENTS:6 lbs. (3 gallons) frozen hash browns with onion as needed, vegetable oil to taste, salt to taste, freshly ground pepper 6 California avocados (3 lbs.) 3 Tbsp. lemon juice for garnish, sour cream for garnish, tomato salsa for garnish, chopped cilantroDIRECTIONS:In batches, saute 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 ¼ inch dice; gently fold in lemon ...
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