Ingredients
Avocado Hash Brown Toast
- 2 Potatoes medium, peeled and grated
- 1 tsp Cornstarch
- 2 TBSP Extra-virgin olive oil
- Salt to taste
- Black pepper to taste
- 1 TBSP Butter
- 4 Eggs
- 1 Avocado ripe, peeled, and sliced
- ¼ cup Monterey jack cheese shredded
Coffee
- Coffee
- Your choice of sweetener
- Your choice of creamer
Instructions
- Prepare the ingredients per the instructions above.
- Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture. Then mix in the cornstarch and season with salt and pepper.
- Heat the olive oil in a skillet over medium heat. Once hot, add the grated potatoes, spreading them out evenly in the skillet.
- Cook the potatoes for 5-7 minutes on each side, or until they are golden brown and crispy. Remove from the skillet and set aside.
- Brew and prepare the coffee to your liking.
- In the same skillet, melt the butter over medium heat. Crack the eggs into the skillet and cook to your preference (over easy, sunny side up, etc).
- Once the eggs are cooked, assemble the avocado hash brown toast: place the eggs over the hash browns, and sprinkle of cheese.
- Serve the avocado hash brown toast with coffee.
Nutrition
Calories: 517kcal | Carbohydrates: 10g | Protein: 17g | Fat: 47g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Trans Fat: 0.3g | Cholesterol: 355mg | Sodium: 262mg | Potassium: 622mg | Fiber: 7g | Sugar: 1g | Vitamin A: 905IU | Vitamin C: 10mg | Calcium: 169mg | Iron: 2mg
Avocado Hash Brown Toast
Ingredients
Avocado Hash Brown Toast
- 2 Potatoes medium, peeled and grated
- 1 tsp Cornstarch
- 2 TBSP Extra-virgin olive oil
- Salt to taste
- Black pepper to taste
- 1 TBSP Butter
- 4 Eggs
- 1 Avocado ripe, peeled, and sliced
- ¼ cup Monterey jack cheese shredded
Coffee
- Coffee
- Your choice of sweetener
- Your choice of creamer
Instructions
- Prepare the ingredients per the instructions above.
- Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture. Then mix in the cornstarch and season with salt and pepper.
- Heat the olive oil in a skillet over medium heat. Once hot, add the grated potatoes, spreading them out evenly in the skillet.
- Cook the potatoes for 5-7 minutes on each side, or until they are golden brown and crispy. Remove from the skillet and set aside.
- Brew and prepare the coffee to your liking.
- In the same skillet, melt the butter over medium heat. Crack the eggs into the skillet and cook to your preference (over easy, sunny side up, etc).
- Once the eggs are cooked, assemble the avocado hash brown toast: place the eggs over the hash browns, and sprinkle of cheese.
- Serve the avocado hash brown toast with coffee.
Nutrition
Calories: 517kcalCarbohydrates: 10gProtein: 17gFat: 47gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gTrans Fat: 0.3gCholesterol: 355mgSodium: 262mgPotassium: 622mgFiber: 7gSugar: 1gVitamin A: 905IUVitamin C: 10mgCalcium: 169mgIron: 2mg
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