– 4-5 Idaho® potatoes peeled & grated
– 3 bacon strips cut into little pieces
– 1 tablespoons grape seed or olive oil
– 1 cups sharp cheddar cheese grated
– 1/2 big avocado peeled and cubed
– 2-3 small ripe tomatoes cubed
– salt and pepper to taste
– green onion for garnish
Place bacon pieces into the non-stick skillet, cook on medium/high heat for about 5 minutes stirring few times, or until bacon is crispy. Transfer to a plate lined with paper towel.
Remove the bacon grease return 1 tablespoon of it back into the skillet. Drizzle 1 tablespoon grape seed oil. Add grated potato pressing down to make one big hash brown.
Carefully flip to the other side, add 1 cup of cheddar cheese on top and cook for another 5-7 minutes or until potato is cooked thru and has a beautiful crispy bottom.