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Hash Brown Avocado Toast

Crispy hash browns topped with creamy avocado, this dish is a delightful and satisfying meal perfect for any time of the day.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium hash brown patties
  • 1 whole ripe avocado
  • Salt and pepper to taste
  • Red pepper flakes (optional) For an extra kick
  • Lemon juice (optional) To taste for flavoring the avocado
  • Olive oil For drizzling
  • Microgreens or chives (optional) For garnish

Method
 

Preparation
  1. Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the skillet and gently place the hash brown patties in the pan.
  2. Cook for about 3-5 minutes on each side until they’re golden brown and crispy.
  3. While the hash browns are cooking, slice the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork and add salt, pepper, and a dash of lemon juice.
  4. Once the hash browns are crispy, remove them from the skillet and pat them with a paper towel to absorb excess oil.
  5. Place the hash brown patties on a plate, and generously top each with the creamy avocado mixture.
  6. Drizzle with olive oil, sprinkle with red pepper flakes, and garnish with microgreens or chives, if desired.
Serving
  1. Serve immediately while the hash browns are still warm.

Notes

Store leftover components separately. Mashed avocado can be refrigerated for up to two days; add lemon juice to prevent browning. Hash browns can be kept for up to a week but may lose crispiness when reheated.