In a large bowl add hash browns, egg, shredded cheese, pepper and salt. Mix the mixture using your hands, making sure everything is well coated.
Add a teaspoon of olive oil to a large non-stick sauté pan over low to medium heat. Grab a handful of the potato mixture, about ¼ cup, and create a ball. Place it down on the pan and carefully pat it down to create a flat disc shape. Cook for 3 to 4 minutes and then flip for an additional 3 to 4 minutes. Remove and place on a paper towel. Repeat until all hash browns have been used.
In a small bowl, mash the avocados and sprinkle with a little garlic salt. Place a spoonful of the mixture onto a hash brown stack. Top with half slice of Serrano ham and a slice of mozzarella cheese. Top it with another hash brown stack.
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|Serving Size: 1 Serving (60g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 69 (57%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 109.2mg||34 %|
|Sodium 428.8mg||15 %|
|Potassium 94.3mg||2 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1g|
|Protein 11.9g||17 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 122
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