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Nutrition Facts
Serving Size 221 g
(Approx. 4 Servings)
Amount Per Serving
Calories 400 Calories From Fat 300
% Daily Value*
Total Fat 34 g 52%
Saturated Fat 22 g 110%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 430 mg 18%
Total Carbohydrate 19 g 6%
Dietary Fiber 6 g 24%
Sugars 0 g
Protein 8 g
Vitamin A 25% Iron 10%
Vitamin C 25% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Avocado Breakfast Skillet
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
4  People


Recipe makes 4 Servings

6 Tbsp H-E-B Avocado Coconut Oil Blend
14 Oz frozen O'Brien Style Hashbrown Potatoes
1 Tsp Central Market Organics Adobo Seasoning
3 Oz H-E-B Kale Greens, finely chopped
1/2 cup(s) green onions, finely chopped
1 large avocado, cubed
4 Oz crumbled goat cheese
1/4 cup(s) fresh cilantro, leaves only
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Heat a large heavy skillet over medium high.
Once pan is hot, add oil, frozen hash browns and seasoning to pan. Briefly stir to coat and allow to cook for 7 to 8 minutes undisturbed.
Turn potatoes over and cook stirring as little as possible for an additional 5 to 6 minutes, or until potatoes start to turn golden brown around edges. Add additional oil if needed.
Turn potatoes again, adding chopped kale and green onions to pan. Stir briefly and allow to cook 4 to 5 minutes, or until kale is softened and potatoes are crispy around the edges.
Season with salt and pepper to taste. Garnish with chopped avocado, goat cheese and fresh cilantro.
Chef's Note: This recipe calls for stirring the potatoes as little as possible - this is important for getting the crispiest potatoes. This can be a side dish or a delicious restaurant-style breakfast topped with over easy or scrambled eggs if desired.


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