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Hash Brown Avocado Toast with Poached Eggs Recipe

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4.2 from 10 reviews

Delicious and comforting Hash Brown Avocado Toast combines crispy fried hash brown patties with creamy mashed avocado and perfectly poached eggs, topped with fresh chives and seasoned to perfection. This recipe offers a satisfying breakfast or brunch option that's both hearty and flavorful.

Ingredients

Hash Browns and Oil

  • 6 hash brown patties
  • 1 cup vegetable oil

Eggs and Poaching

  • 6 large eggs
  • 1 tablespoon white vinegar

Avocado Topping

  • 2 avocados
  • 2 tablespoons chives, chopped
  • Salt and pepper to taste

Instructions

  1. Poach Eggs: Add at least 3 inches of water and 1 tablespoon of white vinegar to a large skillet over medium-high heat. Bring the water close to a boil with small bubbles forming and rising to the surface. Crack each egg into a fine mesh strainer to remove watery whites, then transfer to a small bowl. Gently tip the eggs one at a time into the hot water, keeping enough space between them so whites don't touch. Cover with lid and poach large eggs for 3 minutes and 30 seconds.
  2. Remove Poached Eggs: Use a slotted spoon to lift eggs from the water in the order added. Gently poke the whites to check doneness; if needed, dip eggs back for 15-30 seconds. Drain on paper towels and keep eggs warm in the water on low heat until plating.
  3. Cook Hash Browns: Pour about 1/4 inch of vegetable oil into a 12-inch cast iron or large skillet. Heat to 350°F or until a wooden skewer inserted in oil bubbles steadily (adjust heat if bubbling is too vigorous). Carefully add 4 frozen hash brown patties in a single layer. Fry for 8 to 10 minutes, flipping carefully halfway through until golden and crispy. Remove with a slotted fish spatula onto paper towels to drain and season with salt. Repeat for remaining patties.
  4. Assemble the Toast: Reheat the poached eggs briefly by dipping them in the hot water for 30 to 60 seconds, then place on paper towels. Slice avocados in half and remove pits. Mash avocado in a bowl with lime juice, salt, and pepper using a fork. Place two hash browns per plate, top each with a scoop of mashed avocado, then a poached egg. Garnish with chopped chives and additional salt and pepper to taste. Serve immediately and enjoy!

Notes

  • To remove excess watery egg whites and get neater poached eggs, crack eggs into a fine mesh strainer before poaching.
  • Maintain the water temperature just below boiling to prevent eggs from breaking apart while poaching.
  • Use a slotted fish spatula for flipping hash browns to keep them intact and crispy.
  • Adjust seasoning on avocado mash to your taste; adding lime juice prevents browning.
  • Make sure the oil temperature is steady before frying hash browns for an even, crispy texture.

Find it online: https://recipeplenty.com/hash-brown-avocado-toast-with-poached-eggs-recipe/