Description
This Indulgent Avocado Hash Brown Toast with a Spicy Kick combines crispy shredded hash browns with creamy, tangy avocado, topped with fried sunny-side-up eggs and a hint of fresh chili heat. Perfect for a satisfying and flavorful breakfast or brunch, this recipe balances textures and flavors with easy-to-find ingredients and simple cooking methods.
Ingredients
Scale
Hash Browns
- 2 cups Frozen Shredded Hash Browns (Drain excess moisture for crispiness.)
- 2 tablespoons Cooking Oil (Use a neutral oil with a high smoke point.)
Avocado Topping
- 1 medium Ripe Avocado (Choose ripe but firm to avoid sogginess.)
- 1 tablespoon Lemon Juice (Fresh lemon juice preferred.)
- to taste Salt
- to taste Black Pepper
Eggs and Garnish
- 2 large Eggs (Fried sunny-side-up.)
- 1 small Red Chili Pepper (Adjust quantity based on heat preference.)
- 2 tablespoons Fresh Cilantro (Can substitute with parsley.)
- 1 tablespoon Sesame Seeds (Optional for added crunch.)
Instructions
- Prepare the Hash Browns: Heat the cooking oil in a non-stick skillet over medium heat. Once hot, add the drained frozen shredded hash browns in an even layer. Cook without stirring for about 7 minutes until the bottoms turn golden brown and crispy. Flip carefully and cook for another 7-8 minutes until golden and cooked through.
- Mash the Avocado: While the hash browns cook, cut the ripe avocado in half, remove the pit, and scoop the flesh into a bowl. Add fresh lemon juice, salt, and black pepper to taste. Mash gently with a fork until creamy but with some texture remaining.
- Fry the Eggs: In a separate small pan, heat a little oil over medium heat. Crack in the eggs and cook sunny-side-up until the whites are set but yolks are still runny, about 3-4 minutes. Season with a pinch of salt and pepper.
- Prepare the Chili and Garnish: Thinly slice the red chili pepper, removing seeds if a milder flavor is preferred. Chop the fresh cilantro finely. Toast sesame seeds lightly in a dry pan until golden, if using.
- Assemble the Toast: Toast your choice of bread slices to your liking. Spread the mashed avocado evenly over the warm toast. Top each with a generous portion of crispy hash browns. Place a sunny-side-up egg on top. Garnish with sliced red chili, chopped cilantro, and sprinkle sesame seeds for extra crunch.
- Serve Immediately: Serve your Indulgent Avocado Hash Brown Toast immediately while hot and enjoy the exciting blend of creamy, spicy, and crispy textures.
Notes
- Drain frozen hash browns thoroughly before cooking to ensure maximum crispiness.
- Adjust chili pepper quantity to control spice level according to your preference.
- Use ripe but firm avocado for the best texture to avoid soggy toast.
- For a vegan variation, substitute eggs with tofu scramble or vegan fried egg alternatives.
- Sesame seeds add a nice crunch and nuttiness but are optional.
- Use fresh lemon juice to keep avocado vibrant and prevent browning.
- Serve immediately to enjoy the contrast of crispy hash browns and creamy avocado.
