Description
Crispy hashbrown patties topped with creamy mashed avocado, tangy red onion, and spicy jalapeño — a bold, flavorful twist on traditional avocado toast.
Ingredients
Scale
- 4 frozen hashbrown patties
- 2 medium ripe avocados
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup finely chopped red onion
- 1 small fresh jalapeño, thinly sliced
- 1 teaspoon olive oil (optional)
Instructions
- Heat a nonstick skillet over medium-high heat.
- In a bowl, mash avocados with lemon juice, salt, and pepper until slightly chunky.
- Lightly oil the skillet if needed and add hashbrown patties. Cook for 4–5 minutes on each side until golden and crispy.
- Transfer cooked hashbrowns to a plate and spread avocado mash over each.
- Top with red onion, jalapeño slices, and a drizzle of olive oil if desired.
- Serve immediately while hot and fresh.
Notes
- Let frozen hashbrowns rest for a minute before cooking to avoid splatter.
- Mash avocado just before serving to keep it green.
- Use a squeeze of lime instead of lemon for a flavor twist.