Breakfast Potstickers With Avocado And Goat Cheese Recipes

BREAKFAST POTSTICKERS WITH AVOCADO AND GOAT CHEESE

Steps:

• In a medium bowl, add Simply Potatoes Shredded Hash Browns, bacon, avocado, and goat cheese.
• In a food processor, finely chop the spinach, bell pepper, and onion. Add the eggs to the food processor and pulse until combined.
• Mix the ingredients from the food processor into the bowl.
• On a clean countertop, lay out a dozen potsticker wrappers. Place 1 tablespoons of filling onto the center of each.
• Using a basting brush, lightly dab the edges of each potsticker with cold water.
• Fold a corner of each potsticker onto the opposite corner, forming a triangle, and press all the way around the edges to create a seal.
• Repeat until all of your potsticker wrappers are filled and sealed.
• In a large pan with a lid (I use an electric griddle, set to 350F) add just enough oil to lightly coat the surface. When the oil is hot, add as many potstickers as will fit (My griddle can accommodate all 48 - though it is a tight fit! - but smaller pans will require you to work in batches).
• While the potstickers are cooking, combine your boiling water and ketchup and mix thoroughly. Add this water/ketchup mixture onto the potstickers and immediately cover with the lid.
• Let steam for 5 minutes, then remove the lid, allowing the water to evaporate.
• Season with sea salt and black pepper.
• Enjoy your fancy potsticker breakfast!

AVOCADO TOAST WITH GOAT CHEESE & TOMATO RECIPE - (4.3/5)

Steps:

• Mash avocado in a small bowl. Mix in lemon juice, chopped mint and chili flakes. Toast bread and spread avocado mix on each slice. Top with slices of tomato, sprinkle with goat cheese. Season with salt and pepper. You can add fried egg if you like.

AVOCADO GOAT CHEESE SPREAD

Steps:

• Mash all ingredients together in a bowl until you have a uniform texture.
• Cover and chill in refrigerator until ready to serve.

AVOCADO AND GOAT CHEESE DIP

Steps:

• Cut avocados in half with knife and separate.
• Remove seed, and with a large spoon, scoop out flesh into a bowl.
• Squeeze the lime juice over the avocado and mash the flesh with a fork.
• Stir in remaining ingredients.
• Serve immediately or store refrigerated, with one of the avocado seeds pressed into the dip to help retain its color (also cover with plastic wrap pressed down to keep air off).
• Goes well with tortilla chips, warm tortillas, toasted pita bread, fresh veggies and crudites, as a topping for chimichangas, whatever you desire; just don't go putting dallops into your margaritas!