Description
A delicious meal combining crispy hashbrowns and creamy avocado, perfect for breakfast or brunch.
Ingredients
Scale
- 2 medium potatoes
- 1 ripe avocado
- 2 slices of bread
- Salt, to taste
- Pepper, to taste
- Olive oil
- Optional toppings: red pepper flakes, lime juice, cilantro
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Grate the potatoes and place them in a clean kitchen towel to squeeze out excess moisture.
- Spread the grated potatoes on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper.
- Bake for 20-25 minutes, or until golden and crispy.
- Toast the slices of bread in the meantime.
- Mash the avocado in a bowl, adding salt, pepper, and optional lime juice to taste.
- Top each slice of toasted bread with a layer of mashed avocado and then add a generous amount of crispy hashbrowns.
- Finish with any additional toppings you like and serve immediately.
Notes
Squeeze out as much moisture from the grated potatoes as possible for maximum crispiness. Experiment with different bread types for added flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: hashbrown, avocado, toast, breakfast, vegan
