Hash Avocado Tostada
Cool avocado and a hearty hash team up with a perfectly fried egg and crispy tostada for a south-of-the-border breakfast dish that really satisfies.
4 large eggs
2 tablespoons of butter
1 can corned beef hash
1 sliced avocado
Garnish: sour cream, pico de gallo, queso fresco and/or shredded cheese
- In small non-stick skillet, over low heat, melt butter. Add eggs one at a time and let stand 5-7 minutes or until whites are set and yolks are cooked to desired degree of doneness.
- Heat hash according to package directions. Spoon has over tostadas.
- Layer avocado slices evenly over hash and top with egg. Garnish with sour cream, pico de gallo, queso fresco and/or shredded cheddar cheese, and serve!