My Hash Brown Avocado Toast is the tastiest way to brunch! The crispy hash brown, creamy avocado, and perfectly poached egg will wow everyone at the table!
So, where did the idea for this Hash Brown Avocado Toast come from, you ask? I don't know. Food bloggers are often asked where we get our inspiration. Honestly, the same places you do. Television, magazines, restaurants, and social media are the most common.
Anyway, I saw avocado schmeared on a hash brown patty with an egg on top somewhere, probably on Instagram, and it stuck in my head like an obsession. I had to make it or lose my mind. I wish I could remember (thank you whoever you are) so I could credit someone, but I'm so glad I saw it - because this recipe is ridiculously delicious!
It's also ridiculously easy! I already had a Foolproof Poached Egg recipe on the blog. I had avocados chilling in the fridge. I wasn't going to develop a hash brown patty recipe just for a craving, so off to the frozen section of the Mega Mart... and here we go!
So few ingredients, so much flavor! The way the warm egg yolk drapes inself over the avocado and works its way into the crevices of the hash brown... ugh, I have to make this again right now!
See recipe card for quantities.
- Egg or no egg - Allergic to eggs or just don't like them? Just leave them out. Add some thinly sliced radish or some sprouts. Maybe a sprinkle of everything seasoning. Don't want to poach today? A fried egg would be just as nice!
- Want gluten? I got you! - The first time I made this Hash Brown Avocado Toast, I had extra eggs and leftover avocado. What to do? I reheated one of the frozen Yeast Waffles that the me of the past had put aside and made Waffle Avocado Toast for lunch. So many good decisions were made that day!
Variations on a hash brown
If you aren't having a shallow fried hash brown kind of day, I got you!
- Air fry - Preheat your air fryer to 400°F. Place hash brown patties in air fryer and cook for 10 to 12 minutes, or until golden brown and crispy.
- Bake - Preheat oven to 400°F. Line a large sheet pan with a piece of parchment paper. Place patties on prepared pan and bake for 20 minutes, turning over halfway through.
For me, the unexpected hero of this avocado toast is the poached egg. My foolproof poached egg recipe gives you all the tips and tricks, but honestly, it's a cinch! See the recipe card for full instructions, but here's the highlights!
Using a fine mesh strainer, strain the excess whites off each egg. Tip up to 4 eggs at a time into a large skillet filled with water that has been heated to just below boiling (along with a tablespoon of white vinegar). Cover and allow to poach for 3 ½ minutes.
Remove each egg with a slotted spoon and place on a paper towel lined plate. Repeat with all the other 4 eggs, making sure the water is at least 200°F before adding the eggs. Keep water warm to reheat eggs before plating.
In a large skillet, heat one cup of vegetable oil to 350°F. Fry 4 hash brown patties at a time for 8 to 10 minutes, flipping halfway through. Place on a paper towel lined plate and season with salt and pepper.
Add a scoop of avocado to the top of your hash brown patties and use a fork to mash and spread over the top. Season the avocado with a pinch of salt and pepper.
Dip each of the eggs back into the reserved hot water for about 30 to 60 seconds to warm them back up. Place back on plate and season with a little salt and pepper. Place one egg on each "toast"
Garnish with a bit of chopped chives. Repeat with the remaining hash brown patties, avocado, and eggs. Pick them up like toast and take a bite or, if you don't like egg yolk on your chin you big baby, use a knife and fork and enjoy!
Don't automatically discard your frying oil! Strain through a fine mesh strainer or coffee filter, and store in a dark place in an airtight container. Stored in this way, you can reuse your fryer oil up to eight times! Just check for color changes, cloudiness, or odor before using again.
Special note: Once you use oil to fry any meat or protein, store as above, but only reuse 2 to 3 times, and only to fry another meat or protein. No one wants to get all excited to make delicious donuts, only to have them taste like a fried fish sandwich 😖
In the unlikely event that you don't absolutely crush the entire bunch, store your hash brown patties in an airtight container or wrapped in foil. You can store leftover poached eggs in a small covered container of ice water. To store the avocado, brush lemon or lime juice onto the flesh, replace the pit into the hole, and wrap with plastic wrap pressed up against all exposed surfaces. Everything will last up to 48 hours.
Reheat the hash brown patties on a tray in the oven at 350°F for 10 to 15 minutes. Place the poached eggs back into very hot water for 30 to 60 seconds to take the chill off. They won't be fully warm, that could cook the yolk, but they won't be ice cold. Assemble and enjoy!
Absolutely! Prepare everything up to a day or two ahead and follow the above storage and reheating instructions. Everyone will enjoy having their very own Hash Brown Avocado Toast, and your kitchen will be practically spotless!
More savory breakfast recipes
Hash Brown Avocado Toast
- 8 frozen hash brown patties
- 1 cup vegetable oil
- 8 large eggs
- 1 tablespoon white vinegar
- 2 avocados
- 2 tablespoons chives chopped
- Salt and pepper to taste
- Add at least 3 inches of water, and a tablespoon of white vinegar, to a large skillet over medium high heat. Bring the water close to a boil, where small bubbles have formed and are rising to the surface and popping.
- Crack an egg into a fine mesh strainer to remove the more watery portion of the whites. Transfer egg to a small bowl. Repeat with remaining eggs.
- Gently tip the eggs into the hot water, one at a time, leaving enough room between the eggs that the whites don't touch. I recommend only poaching 4 eggs at a time.
- Place lid on the pan and set the timer for 3 minutes and 30 seconds for large eggs.
- Using a slotted spoon, remove eggs from the water in the order that you added them to the water. Test for doneness by gently poking the white. If you want them more cooked, dip them back in for 15 to 30 seconds. Place on paper towel to drain. Keep water on low to reheat eggs before plating.
Cook Hash browns
- Add 1 cup of vegetable oil to a 12 inch cast iron skillet, or other large skillet. Heat to 350°F, or until a wooden skewer inserted in the oil begins to bubble steadily. (if it bubbles A LOT, turn heat down and let cool down for 10 minutes).
- Carefully add 4 frozen hash brown patties, in a single layer, to the skillet. Fry 8 to 10 minutes, flipping after 4 minutes. Use a slotted fish spatula to remove to a paper towel lined plate. Season with salt.
- Reheat eggs by dipping each egg in reserved hot water for 30 to 60 seconds. Place back on paper towel lined plate. Season with salt and pepper.
- Place 2 hash browns on a plate. Cut avocados in half and remove pit. Place a scoop of avocado on each hash brown patty. Use a fork to mash the avocado and spread on top of the hash brown. Season with salt and pepper.
- Place a poached egg on top of each avocado "toast" and garnish with chopped chives. Repeat with the rest of the ingredients. Dig in and enjoy!
The nutritional and caloric information shown is an estimate provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counseling.