5 cups loosely packed finely grated russet potatoes (about 3 potatoes)
2 cloves garlic, minced
1/4 cup fresh chopped cilantro
1/2 cup corn kernels
2 Tbsp coconut oil, melted
1 1/2 Tbsp cornstarch or arrowroot starch
1/2 tsp each sea salt and black pepper
2 avocados, sliced
1 cup quartered cherry tomatoes
1 cup your favorite salsa
In a large bowl, add grated potatoes, garlic, cilantro, corn, oil, starch, salt, and pepper. Stir to combine.
Form the potato mixture into hash brown pancakes, about 2 inches in diameter.
Heat a large skillet over medium-high heat with 1 teaspoon of your preferred oil. Once hot, add potato pancakes in batches, cooking until golden on both sides, about 3 to 4 minutes per side.
Remove from heat to a baking sheet.
To assemble, top 4 hash browns with 2 to 3 slices avocado and 1 Tbsp cherry tomatoes. Top with 2 tsp salsa and top with another hash brown. Repeat layers again, finishing with a hash brown.