VEGAN EVERYTHING BAGEL WITH AVOCADO AND A HASHBROWN

Ingredients:
1 everything bagel
1 ripe avocado
1 medium-sized potato
1 tablespoon cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper, to taste
1-2 tablespoons vegetable oil
Instructions:
Preheat your oven to 400°F (200°C).
Cut the potato into thin slices or small cubes and place them in a bowl.
Add cornstarch, garlic powder, onion powder, salt, and black pepper to the bowl and mix everything together until the potato pieces are evenly coated.
Heat the vegetable oil in a non-stick skillet over medium heat.
Once the oil is hot, add the potato mixture to the skillet, and spread it out into a single layer.
Cook the potato for about 5-7 minutes on one side, until it’s crispy and golden brown. Then, flip the hashbrown over and cook for another 5-7 minutes on the other side until it’s crispy and browned on both sides.
While the hashbrown is cooking, slice the avocado in half, remove the pit, and scoop out the flesh into a bowl.
Mash the avocado with a fork until it’s smooth and creamy.
Toast the everything bagel to your liking.
Once the hashbrown is cooked, remove it from the skillet and place it on a paper towel to remove any excess oil.
Spread the mashed avocado onto one half of the toasted bagel, and place the crispy hashbrown on top.
Finally, place the other half of the bagel on top of the hashbrown to make a sandwich.