Description
Delight in the crispy texture of hash browns paired with creamy avocado for a satisfying breakfast experience.
Ingredients
Scale
- 2 large potatoes (Russet or Yukon Gold)
- 1 ripe avocado
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional toppings (diced tomatoes, sliced green onions, fried or poached egg)
Instructions
- Prepare the potatoes: Peel and grate the potatoes using a box grater. Rinse them thoroughly under cold water to remove excess starch.
- Squeeze dry: Gather the grated potatoes in a clean kitchen towel or cheesecloth, twisting tightly to remove as much moisture as possible.
- Heat the skillet: In a large skillet, heat the olive oil over medium heat until shimmering.
- Cook the hash browns: Carefully add the grated potatoes to the skillet, spreading them evenly. Flatten them down lightly with a spatula for even cooking.
- Flip for crispiness: Let them cook until they’re golden and crispy on one side, about 5-7 minutes. Gently flip them over and allow the other side to brown for similar timing.
- Mash the avocado: While the hash browns cook, mash the ripe avocado in a bowl, seasoning with salt and pepper to lift its flavor.
- Serve warm: Once both sides of the hash browns are perfectly crispy, serve hot, generously topped with the creamy avocado.
Notes
For optimal freshness, store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the skillet or air fryer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: hash browns, avocado, breakfast, vegan recipe, crispy potatoes