Hash Brown Avocado Toast

5 from 3 votes

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!

Prep Time5

Cook Time30

Total Time35

Course: Breakfast, Brunch

Cuisine: American

Servings: servings

Calories: 239kcal

Author: Cynthia

Equipment

Ingredients

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

Instructions

Poach eggs

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.

Assemble

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!

Notes

To re-use oil, strain through a fine mesh strainer or coffee filter into an airtight container. Store in a dark place and re-use up to 8 times. Check for odor, color, and clarity before each use.

Nutrition