Chef Mia

Potato Avocado \

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Potato Avocado “Toast” with Perfectly Poached Eggs

  • Author: Chef Mia
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Description

If you prefer to use frozen hash brown potatoes be sure to thaw them and squeeze out all the moisture before forming patties. If you use almond or cassava flour this recipe is Whole 30 compliant. Cassava works much more like flour and holds together better. Of course if you are not following Whole 30 you can use any flour you wish. Makes about six patties. Save extra patties in the fridge and reheat in pan with a little clarified butter the next day or two!

Ingredients

Scale
  • 5 cups grated potato, white or sweet potato
  • 1 teaspoon sea salt
  • 1 large egg
  • ¼ cup cassava flour or almond flour (cassava holds the patty together better! Of course if you aren't on Whole 30 you can use regular flour)
  • 1 tablespoon arrowroot powder or cornstarch (Whole 30 use arrowroot)
  • ½ teaspoon freshly ground pepper
  • 3 Tablespoons chives, chopped and divided
  • 3 tablespoons butter or ghee (Whole30 use ghee)
  • 1 ripe large avocado, mashed (1 large avocado usually tops 4 patties)
  • 2 poached eggs per potato patty
  • 1 tablespoon distilled white vinegar

Instructions

  1. Grate potatoes using food processor or box grater.
  2. Place in bowl. Sprinkle with sea salt and stir well.
  3. Place potatoes between paper towels and squeeze out excess moisture (or wring out in a clean dish towel) The more moisture you eliminate the crispier your patty will be, so squeeze! You may have to repeat three or four times to remove all the moisture.
  4. Place grated potatoes in a bowl.
  5. Add egg, and your choice of flour. Mix well. Add arrowroot powder and chives (reserving one 1 T for garnish).
  6. Mix well.
  7. Take a 1/2 cup at a time and form into patties.
  8. Heat a pan on high heat. Add clarified butter. When butter is very hot add potato patties.
  9. While potatoes cook mash avocado with a fork.
  10. Cook till golden brown (about 3-4 minutes) gently turn. You may need to add a little more fat to the pan so the second side doesn't stick.
  11. Cook second side till golden brown. (turn down heat if pan is too hot by now)
  12. Start a small pot of water and 1 Tablespoon white vinegar to boil for eggs. (poaching instructions below)
  13. Remove potato patties from pan and top with mashed avocado and poached eggs. Sprinkle with sea salt and freshly turned pepper. Garnish with remaining chives.
  14. To Poach Eggs: I highly recommend watching the video above
  15. Fill a small pot with a 3" of inches of water, add 1 T distilled white vinegar.
  16. Bring to a rolling boil.
  17. Use a large spoon to stir the water till you have a very good vortex going (if you havent watched the videowatch:) then gently pour the eggs right in the center of the vortex.
  18. Poach eggs 2-3 minutes for runny, 3½ minutes for slightly runny, 4-5 minutes for cooked through (but why would anyone do that?)
  19. Remove from water with a slotted spoon or fish spatula and place eggs on paper towels to absorb extra water. You can use the same water to poach more eggs.
  20. Gently turn eggs over to get all the water out.

Avocado, Tomato & Cucumber Salad

Delicious avocado, tomato and cucumber salad that is full of rich, intense summer flavors. The bright, tangy and slightly sweet dressing makes this salad delightful. #summersalad #italiantomatocucumbersalad #italiansalad #avocadosalad #tomatosalad #avocadotomatosalad

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Cucumber, Tomato and Avocado Salad

  • Author: Chef Mia
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Ingredients

Scale
  • 4 tomatoes ((medium size, fresh and ripe))
  • 4 baby cucumbers ((fresh and firm))
  • 1 Hass avocado ((ripe and slightly soft))
  • 1/2 red onion ((medium size, peeled and diced))
  • 1/2 bunch fresh basil ((rinsed, dried and finely chopped))
  • 1 pinch granulated sugar
  • 6 Tbsp extra virgin olive oil ((good quality))
  • 3 Tbsp red wine vinegar
  • 3/4 tsp kosher salt
  • 3/4 tsp granulated sugar
  • 1 garlic clove ((pressed))
  • 1 tsp dried oregano
  • 1 pinch black pepper ((freshly ground))

Instructions

  1. Core the tomatoes, cut in half, then cut each half lengthwise into 3 wedges. Then cut each wedge in half crosswise. Place the tomatoes in a large bowl, sprinkle with a pinch of sugar and give them a quick toss.
  2. Cut off the ends of the cucumbers. Using a vegetable peeler, make long stripes going top down. Slice into 1/4" thick slices slightly on the diagonal. Transfer to the bowl with the tomatoes.
  3. Cut the avocado in 4 quarters lengthwise and remove the pit. Gently remove the skin, then slice into 3/8" thick slices on the diagonal and add to tomatoes and cucumbers, along with the diced onion and chopped basil.
  4. To prepare the dressing, throw all of the dressing ingredients into a small bowl and whisk together vigorously, until well blended.
  5. Pour the dressing over the vegetables and toss gently using both hands. You can serve immediately or cover the bowl with a plastic wrap and let sit at room temperature until ready to serve. This salad only gets better with time.

Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

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Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

  • Author: Chef Mia
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Description

These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a tropical-inspired dish bursting with fresh, vibrant flavors. Grilled, smoky shrimp, sweet mango salsa, creamy avocado, and zesty lime-chili sauce come together over a bed of rice or grains for a balanced, nutritious meal. Perfect for a quick weeknight dinner or meal prep, this recipe will transport your taste buds to paradise.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 1–2 ripe avocados, sliced
  • 1 large ripe mango, diced
  • 2 cups cooked rice or quinoa
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)
  • 1/4 cup plain Greek yogurt
  • 1 tbsp mayonnaise (optional)
  • 1 tsp chili powder
  • Zest and juice of 1 lime
  • 1 tsp honey or agave
  • Salt and pepper to taste
  • 1 diced mango
  • 1/4 cup diced red onion
  • 1 small jalapeño, finely chopped (optional)
  • Juice of 1 lime
  • 1–2 tbsp chopped fresh cilantro
  • Salt to taste

Instructions

  1. Prepare the mango salsa by combining diced mango, red onion, jalapeño (if using), lime juice, cilantro, and a pinch of salt in a bowl. Mix well and set aside in the fridge.
  2. Make the lime-chili sauce by whisking together Greek yogurt, mayonnaise, chili powder, lime zest and juice, honey, salt, and pepper. Adjust seasoning to taste and set aside.
  3. Pat the shrimp dry and season with chili powder, garlic powder, salt, and pepper. Heat a grill pan or skillet over medium-high heat with a drizzle of olive oil. Cook the shrimp for 2-3 minutes per side until pink and slightly charred.
  4. Assemble the bowls by adding a base of cooked rice or quinoa to each bowl. Arrange grilled shrimp, sliced avocado, and mango salsa on top.
  5. Drizzle lime-chili sauce generously over the bowls. Garnish with chopped cilantro and serve with lime wedges on the side. Enjoy immediately!

Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

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Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

  • Author: Chef Mia
Print Recipe

Description

These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a tropical-inspired dish bursting with fresh, vibrant flavors. Grilled, smoky shrimp, sweet mango salsa, creamy avocado, and zesty lime-chili sauce come together over a bed of rice or grains for a balanced, nutritious meal. Perfect for a quick weeknight dinner or meal prep, this recipe will transport your taste buds to paradise.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 1–2 ripe avocados, sliced
  • 1 large ripe mango, diced
  • 2 cups cooked rice or quinoa
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)
  • 1/4 cup plain Greek yogurt
  • 1 tbsp mayonnaise (optional)
  • 1 tsp chili powder
  • Zest and juice of 1 lime
  • 1 tsp honey or agave
  • Salt and pepper to taste
  • 1 diced mango
  • 1/4 cup diced red onion
  • 1 small jalapeño, finely chopped (optional)
  • Juice of 1 lime
  • 1–2 tbsp chopped fresh cilantro
  • Salt to taste

Instructions

  1. Prepare the mango salsa by combining diced mango, red onion, jalapeño (if using), lime juice, cilantro, and a pinch of salt in a bowl. Mix well and set aside in the fridge.
  2. Make the lime-chili sauce by whisking together Greek yogurt, mayonnaise, chili powder, lime zest and juice, honey, salt, and pepper. Adjust seasoning to taste and set aside.
  3. Pat the shrimp dry and season with chili powder, garlic powder, salt, and pepper. Heat a grill pan or skillet over medium-high heat with a drizzle of olive oil. Cook the shrimp for 2-3 minutes per side until pink and slightly charred.
  4. Assemble the bowls by adding a base of cooked rice or quinoa to each bowl. Arrange grilled shrimp, sliced avocado, and mango salsa on top.
  5. Drizzle lime-chili sauce generously over the bowls. Garnish with chopped cilantro and serve with lime wedges on the side. Enjoy immediately!

Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

Print

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Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

  • Author: Chef Mia
Print Recipe

Description

These Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce are a tropical-inspired dish bursting with fresh, vibrant flavors. Grilled, smoky shrimp, sweet mango salsa, creamy avocado, and zesty lime-chili sauce come together over a bed of rice or grains for a balanced, nutritious meal. Perfect for a quick weeknight dinner or meal prep, this recipe will transport your taste buds to paradise.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 1–2 ripe avocados, sliced
  • 1 large ripe mango, diced
  • 2 cups cooked rice or quinoa
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)
  • 1/4 cup plain Greek yogurt
  • 1 tbsp mayonnaise (optional)
  • 1 tsp chili powder
  • Zest and juice of 1 lime
  • 1 tsp honey or agave
  • Salt and pepper to taste
  • 1 diced mango
  • 1/4 cup diced red onion
  • 1 small jalapeño, finely chopped (optional)
  • Juice of 1 lime
  • 1–2 tbsp chopped fresh cilantro
  • Salt to taste

Instructions

  1. Prepare the mango salsa by combining diced mango, red onion, jalapeño (if using), lime juice, cilantro, and a pinch of salt in a bowl. Mix well and set aside in the fridge.
  2. Make the lime-chili sauce by whisking together Greek yogurt, mayonnaise, chili powder, lime zest and juice, honey, salt, and pepper. Adjust seasoning to taste and set aside.
  3. Pat the shrimp dry and season with chili powder, garlic powder, salt, and pepper. Heat a grill pan or skillet over medium-high heat with a drizzle of olive oil. Cook the shrimp for 2-3 minutes per side until pink and slightly charred.
  4. Assemble the bowls by adding a base of cooked rice or quinoa to each bowl. Arrange grilled shrimp, sliced avocado, and mango salsa on top.
  5. Drizzle lime-chili sauce generously over the bowls. Garnish with chopped cilantro and serve with lime wedges on the side. Enjoy immediately!

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