- potatoes - 1 1/2 pieces
- small yellow onion - 1 piece
- olive oil - 3 st. spoons
- avocado - 1 piece
- Salt and pepper - To taste
- eggs - 2 pieces
- hot sauce - to taste
1. Peel the potatoes and put them in a bowl with water so that it does not change color. Grate the onions. Slice the avocado slices. In a medium bowl, mix the grated potatoes, grated onions, 1 tablespoon of olive oil, a pinch of salt and pepper. 2. Add 1 tablespoon of olive oil to the frying pan and heat over high heat. Lay the potato mixture on a frying pan, forming 2 fritters. Cover with a sheet of aluminum foil. 3. After 6-8 minutes of these pancakes should be brown. Add another 1 tablespoon of olive oil to the pan, turn the muffins and cook for another 6-8 minutes. 4. Put the potato fritters on a plate. Garnish with avocado slices on top. Season with salt. 5. In the same frying pan, prepare eggs. Add about 4 tablespoons of water in a frying pan, cover with a lid (for steam) and fry the eggs. Cook for about 3 minutes. 6. Put the eggs over the avocado, season with salt and pepper to taste, and also a few drops of hot sauce. Breakfast is ready!
Servings: 2