Hash browns. Avocado. Fried Egg & Hot Sauce. What else is there to say? All my favorites taking up a lil space on my plate and I couldn’t be happier. I made this for a good friend the other day and two days later she was in her kitchen making it for her man. Watch out! It has the power to change you.
This was my first time making hash browns. They were good. REAL GOOD. And super easy! My thighs are frightened by the future hash brown filled breakfasts I plan on busting out this fall & winter. Guess who will be wearing stretch pants til Summer 2011?
And let me just say that I’ve been having some of the most AMAZING avocados lately. FINALLY! I spent the whole summer eating crappy avos just so I could delight in the most perfect topping for this batch of hash browns.
You are gonna go nuts when you take your first bite. End of story.
And we’re off!
Gather your ingredients.
I put my peeled potatoes in a bowl of water so they didn’t turn brown before I shredded them.
Grate the potatoes & onions. Watch out for the crying! Grated onions are NOT easy on the eyes.
Put the tators & onions in a bowl. Add olive oil, salt & pepper. Mix!
In a heated skillet, add olive oil & pat down two mounds of hash browns. Cook!
You’ll want to place a piece of aluminum foil on top to steam/seal the brown of the hash browns.
Turn them over and cook til the other side is brown!
Take the hash browns outta the pan and add in your eggs. Fry them up!
On that bed of hash browns, lay down your avocado chunks. Salt them!
Place your egg on top and add a few dashes of hot sauce as well as some salt & pepper.
Show that egg who’s boss!
This could become your instant favorite. Watch out!
Hash Browns with Fried Egg & Avocado
(adapted from Rachael Ray Magazine)
- 1 1/2 baking potatoes, peeled & shredded (pat dry with a paper towel)
- 1 small yellow onion, grated
- 3 tablespoons olive oil
- 1 avocado, cut into hunks
- salt & pepper
- 2 eggs
- hot sauce (I used Tapatio!)
In a medium bowl, mix together shredded potatoes, grated onion, 1 tablespoon olive oil with a pinch of salt & pepper. Coat a non stick skillet with 1 tablespoon olive oil and turn heat on medium high. Place two individual mounds of the potato mixture on your skillet and cover with a sheet of aluminum foil. After 6-8 minutes the bottoms should be browned. Add another tablespoon olive oil to the skillet and flip the hash browns and cook for another 6-8 minutes.
Plate the hash browns and add half of the sliced avocado on top of each mound. Season with salt. In the same skillet, add the eggs. Put about 4 tablespoons of water in the skillet and cover the skillet with a lid to steam/fry the eggs. Ater about 3 minutes, your eggs should be perfect. Place them on top of the avocado & add some salt, pepper and a few dashes of hot sauce. Enjoy!