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1 lb. russet potatoes peeled and cut into large pieces

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3 Tbsp. snipped fresh chives or chopped green onion tops

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1 Tbsp. flour

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1 tsp. seasoned salt

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1 tsp. onion powder

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1/4 tsp. pepper

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1 ripe Fresh California Avocado seeded, peeled and cut into small cubes

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1/4 cup flour

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1 egg well beaten

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1 cup panko breadcrumbs

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Olive oil cooking spray

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.