Description
A delicious and easy breakfast featuring crispy hash browns topped with spicy smashed avocado.
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. That golden crust forms when you resist the urge to stir too soon.
- 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. The sound alone—crackling and crisp—lets you know you’re on the right track.
- 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. When the yolk breaks and blends into the avocado and potatoes, it creates a rich, velvety finish that ties everything together.
Notes
- Try adding different spices to the avocado for a unique flavor.
- This dish can be enjoyed for breakfast, lunch, or dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 90mg