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Hashbrown Breakfast with Eggs & Avocado

Savor This Hashbrown Breakfast with Eggs & Avocado Delight

A satisfying Hashbrown Breakfast with Eggs & Avocado that combines crispy hashbrowns, fresh eggs, and creamy avocado for a hearty brunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 plates
Course: Breakfast
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hashbrowns
  • 2 cups Hashbrowns use frozen or fresh grated potatoes
  • 2 tablespoons Olive Oil for frying
For the Eggs
  • 4 large Eggs scrambled or poached
  • 1/2 cup Cottage Cheese can substitute with Greek yogurt
For the Toppings
  • 1 medium Avocado ripe
  • 2 tablespoons Green Onions or chives if preferred

Equipment

  • Skillet
  • Non-stick pan
  • Pot for poaching eggs

Method
 

Step-by-Step Instructions
  1. Heat a large skillet over medium-high heat and add olive oil. Layer the hashbrowns in the skillet without stirring for 5-7 minutes until golden brown, then flip and cook for another 4-5 minutes.
  2. In a separate non-stick pan, crack the eggs and cook either scrambled (whisk and cook for 3-4 minutes) or poached (simmer in water for 3-4 minutes).
  3. Transfer crispy hashbrowns to a plate, top with cooked eggs, and slice ripe avocado over them.
  4. Sprinkle chopped green onions on top, add dollops of cottage cheese, and season with salt and pepper as desired.
  5. Serve immediately while hot, pairing with hot sauce or salsa if desired.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 35gProtein: 18gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gCholesterol: 220mgSodium: 600mgPotassium: 600mgFiber: 7gSugar: 2gVitamin A: 600IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

Use ripe avocados for the best flavor. Pre-cooked hashbrowns can save you time on busy mornings.

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