Breakfast/Brunch Side Dish

U.S. Hash Brown Potatoes Layered With Avocado and Shrimp

  • No Reviews
  • Prep Method: BoiledSlow Cooker
Share on Print


  • 15 grams : Shrimp (medium sized)
  • 15 pieces : Hash Brown Potatoes
  • 2 pieces : Avocado (to be diced up later)
  • 100 grams : Green lettuce
  • 5 pieces : Tomatoes (to be diced up later)
  • 20 grams : Parsley (chopped)
  • 50 ml : Lime juice
  • 20 ml : Olive Oil
  • 50 ml : Mayonnaise
  • To taste : Salt
  • To taste : Pepper


Instructions for the shrimp
1. Firstly make it swan shape of the shrimp
2. After blanching the shrimp, marinate them with some lime juice, chopped parsley, salt,
pepper and olive oil
3. Slice the tomato skins and blanch them in hot water for 30 seconds. After removing the skin
and seeds, mince the tomatoes and add seasoning
4. Dice the avocadoes and marinate with some lime juice, salt, pepper and olive oil
5. Deep fry the U.S. Hash Brown Potatoes and keep them cool for around 2 to 3 minutes

Instructions for serving
1. When the Hash Browns become warm, layer them with the diced up avocadoes and
2. Top with some lettuce and shrimp then put on the plate and garnish with some


Be the first to review this recipe by clicking the button below

Review This Recipe

Enter your name. This will be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.