Description

This Indulgent Avocado Hash Brown Toast with a Spicy Kick is a deliciously crispy breakfast or brunch option combining golden hash browns, creamy avocado mashed with fresh lemon juice, and perfectly fried sunny-side-up eggs. Accented by fresh red chili peppers, cilantro, and optional sesame seeds, this recipe delivers a satisfying and flavorful meal with just the right amount of heat.

Ingredients

Scale

Hash Browns and Base

2 cups Frozen Shredded Hash Browns (Drain excess moisture for crispiness)
2 tablespoons Cooking Oil (Use a neutral oil with a high smoke point)

Avocado Mixture

1 medium Ripe Avocado (Choose ripe but firm to avoid sogginess)
1 tablespoon Lemon Juice (Fresh lemon juice preferred)
Salt (to taste)
Black Pepper (to taste)

Eggs and Garnishes

2 large Eggs (Fried sunny-side-up)
1 small Red Chili Pepper (Adjust quantity based on heat preference)
2 tablespoons Fresh Cilantro (Can substitute with parsley)
1 tablespoon Sesame Seeds (Optional for added crunch)

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Instructions

Heat the Skillet: Start by heating a non-stick skillet over medium-high heat. Add about 2 tablespoons of cooking oil to lightly coat the bottom. Wait until the oil shimmers before proceeding.
Cook Hash Browns: Carefully press the frozen shredded hash browns into an even layer in the skillet. Cook for 4-5 minutes until the underside is golden and crisp, then flip and cook the other side until equally crispy.
Drain Excess Oil: Transfer the crispy hash browns to a plate lined with paper towels to remove any excess oil and preserve their crispiness.
Prepare Avocado Mixture: In a small bowl, mash the ripe avocado with a fork until smooth with a slight chunkiness. Add fresh lemon juice, salt, and black pepper to taste, and mix well.
Fry the Eggs: Reduce heat to medium-low and return the skillet to the stove. Crack the eggs gently into the skillet and fry sunny-side-up for 3-4 minutes, or until the whites are set and yolks remain runny.
Assemble the Dish: On a serving plate, layer the crispy hash browns, then spread the creamy avocado mixture over them. Top with the sunny-side-up eggs.
Add Garnishes: Slice the red chili pepper and scatter it over the eggs, sprinkle chopped cilantro and optional sesame seeds to add flavor and texture.
Serve Immediately: Serve while the hash browns are still crisp and the eggs have runny yolks for optimal taste and texture.

Notes

Drain frozen hash browns well before cooking to ensure maximum crispiness.
Use a neutral oil with a high smoke point such as canola or vegetable oil to avoid burning.
Adjust the amount of red chili pepper to control spiciness.
For a milder flavor, substitute the red chili pepper with bell pepper or omit it entirely.
Serve immediately to enjoy the contrast of crispy hash browns and creamy avocado with runny egg yolks.
Optional sesame seeds add an extra crunch and nutty flavor but can be omitted if unavailable.