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Hash Brown Avocado Egg Breakfast

A delicious little creation, sure to make little and big tummies say “YUM”!
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Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2 servings
Calories: 505kcal
Author: Megan Porta

Ingredients

  • 2 tbsp. olive oil
  • 12 oz. frozen hash browns
  • 1/2 onion chopped
  • salt and pepper to taste
  • 1 avocado
  • 2 eggs

Instructions

  • Heat 2 Tablespoons of olive oil over medium heat. Add 12 oz. of frozen hash browns. Cook for 5 minutes or until hash browns are lightly browned.
  • Add in 1/2 of an onion, chopped and salt and pepper, to taste.
  • While the hash browns are sizzling in the skillet, mash 1 avocado in a small bowl with a fork. Season with salt and pepper and place in the refrigerator.
  • Cook the hasbrowns until they are crispy. Divide them in half and form into two patties.
  • Cook two eggs, sunny-side up. Place the has brown patties onto separate plates. Top each with half of the mashed avocado and one egg. Enjoy!

Nutrition

Calories: 505kcal | Carbohydrates: 42g | Protein: 11g | Fat: 35g | Saturated Fat: 6g | Cholesterol: 164mg | Sodium: 108mg | Potassium: 1073mg | Fiber: 10g | Sugar: 2g | Vitamin A: 384IU | Vitamin C: 26mg | Calcium: 60mg | Iron: 3mg
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