I heard salt and vinegar and applied it to breakfast — and hash browns seemed like a good option. I’m not a huge hash browns fan, but I do like them if they’re very crispy on the outside, cooked but not mushy on the inside, and very thick so you get good textural contrast. Adding salt and vinegar really bumps up the flavor a notch.
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This is the kind of Green Goddess you actually want to eat — no mayo, not too much garlic, and loaded with fresh herbs and avocado. Adapted from Bon Appetit.
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