Description
Spicy Avocado Hash Brown Toast is a crunchy and flavorful breakfast dish featuring crispy hash browns topped with creamy mashed avocado, sunny-side-up eggs, and a spicy kick from fresh chili peppers. Garnished with cilantro and sesame seeds, this toast offers a perfect blend of textures and vibrant flavors to start your day.
Ingredients
Scale
Hash Brown Base
- 2 cups Frozen Shredded Hash Browns (Drain excess moisture for best texture)
- 2 tablespoons Cooking Oil (Choose oil with a high smoke point)
- to taste Salt
- to taste Black Pepper
Avocado Spread
- 1 large Ripe Avocado (Use ripe but not overly soft avocados)
- 1 tablespoon Lemon Juice (Prevents browning of avocado)
- to taste Salt
- to taste Black Pepper
Toppings
- 2 large Eggs (Fry sunny-side-up)
- 1 small Red Chili Pepper (Thinly sliced)
- 2 tablespoons Fresh Cilantro (Chopped)
- 1 tablespoon Sesame Seeds (For garnish)
Instructions
- Preparation: Gather all ingredients and ensure frozen hash browns are drained of excess moisture to ensure crispiness during cooking.
- Cook Hash Browns: Heat a non-stick skillet over medium-high heat and add 2 tablespoons of cooking oil. Spread the hash browns evenly in the skillet, pressing down firmly. Cook for 4-5 minutes until the bottom is golden brown and crispy. Flip carefully and cook the other side for another 4-5 minutes to achieve a crunchy texture on both sides.
- Mash Avocado: In a bowl, mash the ripe avocado with 1 tablespoon of lemon juice to prevent browning. Season with salt and black pepper to taste, mashing until creamy but leaving some small chunks for texture.
- Cook Eggs: Reduce the skillet heat to medium. Crack the eggs into the skillet and cook sunny-side-up for 3-4 minutes until the whites are fully set but the yolks remain runny.
- Assemble Toast: Place the crispy hash browns on serving plates as the base. Spread a generous layer of the mashed avocado on top of each hash brown portion, then carefully place a sunny-side-up egg on top of the avocado spread.
- Garnish and Serve: Top each toast with thinly sliced red chili pepper, chopped fresh cilantro, and a sprinkle of sesame seeds for added flavor and crunch. Serve immediately while warm.
Notes
- Drain excess water from frozen hash browns to ensure they crisp up well in the skillet.
- Use a ripe but firm avocado to get the perfect creamy texture without becoming mushy.
- Adjust the amount of chili pepper to control the spice level according to your preference.
- Cooking eggs sunny-side-up allows the runny yolk to complement the creamy avocado and crispy hash browns.
- Serve immediately for the best texture and flavor; the toast is best enjoyed warm.
