Ingredients
Scale
- 2 large russet potatoes, peeled and shredded
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 ripe avocados
- 1 lime, juiced
- 1/4 teaspoon red pepper flakes (or more, to taste)
- 2 slices of your favorite bread, toasted
- Optional toppings: Everything bagel seasoning, sriracha, cilantro
Instructions
- Shred the peeled russet potatoes and squeeze out excess moisture using a cheesecloth or clean kitchen towel.
- In a large skillet, heat olive oil over medium heat. Add the shredded potatoes, season with salt and pepper, and cook until crispy, about 10-12 minutes.
- While the hash browns are cooking, mash ripe avocados in a mixing bowl. Add lime juice and red pepper flakes, mixing well.
- Toast your favorite bread slices until golden and crispy.
- Spread the spicy avocado mash on the toasted bread, top with the crispy hash browns, and garnish with optional toppings. Serve immediately.
Notes
- Add a fried egg on top for extra flavor.
- Experiment with spices like cumin or garlic powder in the avocado mash.
- Swap russet potatoes for sweet potatoes for a different flavor.
- Adjust the spice level by omitting red pepper flakes if desired.
- For a sophisticated touch, sprinkle with feta cheese or drizzle balsamic glaze.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Skillet
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 1g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg