Ingredients:

• 3 bacon strips, cut into little pieces
• 1 tablespoon grapeseed or olive oil
• 4-5 Idaho® potatoes, peeled & grated
• salt and pepper, to taste
• 1 cups sharp cheddar cheese, grated
• ½ big avocado, peeled and cubed
• 2-3 small ripe tomatoes, cubed
• green onion for garnish

Directions:

1. Add 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.
2. Leave 1 tablespoon of bacon grease in the skillet and drain the rest. Add 1 tablespoon grapeseed oil.
3. When oil is hot, add grated potato forming one big hash brown. Season with salt and pepper.
4. Cook without disturbing until crispy and golden brown, about 5-7 minutes.
5. Carefully flip to the other side, sprinkle with 1 cup of cheddar cheese and cook for another 5-7 minutes or until potato is cooked through and has a beautiful crispy bottom.
6. Remove from pan and garnish with avocado cubes, tomatoes, green onion and crispy bacon. If needed, season more with salt and pepper. Enjoy!