Description

This Best Avocado Hash Brown Toast recipe combines crispy golden hash browns with creamy, zesty mashed avocado and a perfectly cooked sunny-side-up egg. Finished with a spicy kick from fresh red chili peppers and a sprinkle of sesame seeds and cilantro, this breakfast dish is flavorful, satisfying, and quick to prepare, making it an ideal choice for a nutritious and tasty start to your day.

Ingredients

Scale

Hash Browns

2 cups Frozen Shredded Hash Browns (Ensure to drain excess moisture to achieve maximum crispiness)
2 tablespoons Cooking Oil (Use a neutral oil with a high smoke point for frying)

Avocado Topping

1 large Ripe Avocado (Choose ripe but firm avocados to prevent mushiness)
1 tablespoon Lemon Juice (Adds brightness to the avocado)
Salt to taste (Essential for flavor)
Black Pepper to taste (Essential for flavor)

Egg and Garnish

2 large Eggs (Rich, creamy yolk)
1 small Red Chili Pepper (Infuses a spicy kick)
Fresh Cilantro to taste (Herbaceous note)
1 tablespoon Sesame Seeds (Adds crunch)

Cook Mode Prevent your screen from going dark

Instructions

Heat the Oil: Heat a non-stick skillet over medium-high heat and add 2 tablespoons of cooking oil until it shimmers, indicating the oil is hot enough for frying.
Cook Hash Browns: Add the frozen shredded hash browns to the skillet, pressing down gently with a spatula. Cook for 4 to 5 minutes until the bottoms are golden brown and crispy. Flip the hash browns over carefully and cook the other side for another 4 to 5 minutes until equally crisp and golden.
Mash Avocado: While the hash browns cook, in a mixing bowl mash the ripe avocado together with lemon juice, salt, and black pepper to your taste until smooth but still slightly chunky.
Cook Eggs: Create space in the skillet beside the hash browns and crack in the two large eggs. Cook sunny-side up until the whites are fully set but the yolks remain runny, about 3 to 4 minutes.
Assemble Toast: Remove the hash browns and eggs carefully from the skillet. On a plate, spread the mashed avocado evenly over the crispy hash browns to form a base layer.
Top and Garnish: Place the sunny-side-up eggs on top of the avocado-covered hash browns. Sprinkle thinly sliced red chili peppers, fresh cilantro leaves, and sesame seeds over everything for a spicy, fresh, and crunchy finish.
Serve: Serve immediately while the hash browns are hot and crispy and the yolks are creamy and runny, perfect for dipping.

Notes

Drain excess moisture from frozen hash browns before cooking to ensure maximum crispiness.
Use a non-stick skillet to prevent the hash browns and eggs from sticking and make flipping easier.
Adjust the amount of chili pepper according to your spice preference.
For extra flavor, you can add a pinch of smoked paprika or garlic powder to the hash browns before cooking.
Consume immediately for best texture; reheated hash browns may lose some crispiness.