Potato Corn Hash w/Avocado

A delicious and nutritiously vegan breakfast!


1 Yukon gold potato

½ ripe avocado

½ ear of corn (steamed & sliced off cob)

2 tbsp extra virgin olive oil

Salt & pepper to taste


In a medium sized frying pan add cubed potato and olive oil over medium heat. Sauté until potatoes are golden brown. Add salt and pepper and corn and mix until corn is heated. Serve with sliced avocado and enjoy!


Author: Salima's Kitchen

Salima Benkhalti is a personal chef in Portland, Oregon. Contact with inquiries about private events, meal plans or taking cooking classes at salimaskitchen@gmail.com !

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