Avocado Toast with Mexican twist for breakfast
MANILA, Philippines — It's avocado season, and one of the purest ways to enjoy avocado is in the form of an Avocado Toast.
Slices of fresh, creamy avocados fanned out on pieces of crispy toast — with all the works. Each bite is heaven to someone who loves and appreciates the fruit and its health benefit. Making it is as easy as this handy recipe from Potatoes USA, which gives the classic Avocado Toast a Mexican twist or shake-up by pairing the fruit with potato instead.
Mexican Avocado Potato Toast also takes on a Mexican flavor, with the avocado turned into guacamole and combined with corn and black beans into a salsa, sitting on crispy hash-brown patties and crowned with fresh cilantro.
Mexican Avocado Potato Toast
Ingredients:
For the toast:
4 pcs. hash-brown patties, frozen
1 tsp. chili lime salt
For the Guacamole:
1/4 cup (37 grams) red onion, diced
1/2 cup (75 grams) tomatoes, diced
1 tbsp. Jalapeño, deseeded and diced
2 pcs. medium avocados, peeled and pitted
1 tsp. (4 grams) garlic salt
For the black bean corn salsa:
1 cup (8 oz.) canned black beans, drained
1/2 tsp. (2 grams) chili powder
1/2 tsp. (2 grams) ground cumin
1/4 cup (37 grams) corn, thawed if frozen, drained if canned
1/4 cup (60 ml.) salsa (Pico de Gallo preferred)
2 tbsps. (8 grams) fresh cilantro, chopped
Procedure:
1. Preheat oven to 450°F.
2. On a baking sheet lined with parchment paper, arrange frozen hash-brown patties. Bake for 7 minutes and flip, cooking the other side for an additional 7 minutes. You may also bake according to package instructions until golden and crispy.
3. Prepare chopped vegetables and herbs while the hashbrowns bake.
4. Remove from oven and season with chili lime salt.
5. In a small bowl, mash avocado with garlic salt and add in diced onion, Jalapeño, and tomatoes. Gently mix until ingredients are combined.
6. In another small bowl, combine black beans, corn, salsa, chili powder, cilantro, and cumin. Stir to combine.
7. Place all the hashbrown patties flat on a tray. Spread Guacamole on each patty, then top with equal amounts of black bean corn salsa.
8. Serve immediately. Enjoy!
*Serves 4.
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