Description
A delicious and quick recipe for crispy hash brown avocado toast topped with a fried egg and fresh cilantro.
Ingredients
Scale
- 2 cups frozen hash browns
- 2 tablespoons olive oil
- 1 ripe avocado
- 1 tablespoon lemon juice
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon chili powder
- Salt, to taste
- Black pepper, to taste
- 2 slices bread (optional base for serving)
- 1 tablespoon chopped fresh cilantro (optional)
- 1 egg (optional topping)
Instructions
- Start by heating a skillet over medium heat and adding olive oil.
- Once the oil is warm, spread the hash browns evenly across the pan. Let them cook undisturbed for a few minutes—this is where the magic happens.
- Flip the hash browns once they’re crisp and browned on one side. Cook the other side until equally golden, then season lightly with salt and pepper.
- While the hash browns cook, prepare the avocado. In a bowl, mash the ripe avocado with lemon juice, red pepper flakes, chili powder, salt, and pepper. Leave it slightly chunky for texture.
- If you’re using bread, toast it until lightly crisp. Then layer the hash browns on top, pressing gently so they hold together. Spread the spicy smashed avocado generously over the crispy base.
- For an extra touch, top with a fried or poached egg and a sprinkle of fresh cilantro.
Notes
- Serve immediately for the best texture and flavor.
- You can customize the spices according to your taste.
- For extra richness, consider adding a slice of cheese on top before the egg.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Fry
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 186mg