Description
Crispy hash browns topped with creamy avocado and soft scrambled eggs make an easy, satisfying breakfast or brunch that feels comforting and fresh at the same time.
Ingredients
Scale
- 2 medium russet potatoes, peeled and shredded
- 2 tablespoons olive oil
- 4 large eggs
- 2 tablespoons milk
- 1 tablespoon butter
- 1 large ripe avocado, sliced
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, plus more for serving
- 1 tablespoon chopped chives
Instructions
- Heat a large skillet over medium heat. If using fresh potatoes, shred them and pat them very dry with a clean towel.
- In a bowl, whisk together the eggs, milk, 1/4 teaspoon salt, and black pepper until smooth.
- Add the olive oil to the skillet. Spread the shredded potatoes in an even layer and season with the remaining 1/4 teaspoon salt.
- Cook the potatoes undisturbed for 4 to 5 minutes, then flip or turn in sections and cook for another 4 to 5 minutes until golden and crisp. Transfer to serving plates.
- Reduce the heat slightly. Add the butter to the skillet, then pour in the egg mixture.
- Gently stir the eggs for 2 to 3 minutes until softly scrambled and just set.
- Spoon the scrambled eggs over the hash browns. Top with sliced avocado, chopped chives, and extra black pepper. Serve immediately.
Notes
- Pat the potatoes very dry before cooking for the crispiest texture.
- Do not over-stir the eggs, gentle folding keeps them soft and fluffy.
- Slice the avocado just before serving so it stays fresh and bright.
- Frozen shredded hash browns can be used instead of fresh potatoes, thaw and dry them well first.
