Description
A delightful blend of crunchy hashbrowns and creamy avocado, perfect for breakfast or brunch.
Ingredients
Scale
- 2 medium russet potatoes
- 2 ripe avocados
- 2 slices of bread (your choice)
- Salt, to taste
- Pepper, to taste
- Olive oil or butter, for toasting
- Optional toppings: cherry tomatoes, red onion, lime juice, cilantro
Instructions
- Grate the potatoes and squeeze out excess moisture.
- Heat a skillet over medium heat and add olive oil or butter.
- Form the grated potatoes into patties and cook until golden and crispy, about 4-5 minutes per side.
- While the hashbrowns are cooking, mash the avocados in a bowl and season with salt, pepper, and lime juice.
- Toast the slices of bread in the same skillet until golden.
- Spread the mashed avocado on the toasted bread and top with crispy hashbrowns.
- Add any optional toppings like cherry tomatoes or cilantro before serving.
Notes
Serve warm, cutting into halves or quarters for easy sharing. Store components separately if there are leftovers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: hashbrown, avocado, toast, breakfast, brunch, vegetarian, easy recipe
