Why I Love This Recipe
This Hash Brown Avocado Toast is one of my favorite quick and easy breakfast recipes because it transforms a crispy hash brown patty into a delicious, gluten-free alternative to traditional toast. The golden, crunchy hash brown creates the perfect base for creamy avocado, a perfectly cooked fried egg, tangy goat cheese, and a drizzle of chili onion crunch for a bold kick of flavor.
Enjoying The Leftovers
This hash brown avocado toast is best enjoyed fresh, but you can prep some of the components ahead of time for a quick and easy breakfast.
Storing:
For best results, store the hash brown patty, fried egg, and toppings separately. The cooked hash brown and fried egg can be stored in airtight containers in the refrigerator for up to 3 days. Slice the avocado just before serving to prevent browning.
Reheating:
To reheat, warm the hash brown patty in the air fryer at 350°F for 3–5 minutes until crispy again. Reheat the fried egg in the microwave for 15–30 seconds or in a skillet over low heat until warmed through.
Once everything is heated, assemble with fresh avocado, a drizzle of chili onion crunch, and goat cheese before serving.
Hashbrown Avocado “Toast”
Instructions
- Air fryer: Add your hashbrown patty to the air fryer at 380 degrees for 12 min, flipping halfway through.
- Meanwhile, make a fried egg. I like to season it simply with salt and pepper since we will be adding in chili onion crunch.
- Once the patty is out of the air fryer add on some sliced avocado, your fried egg, a drizzle of chili onion crunch, and some goat cheese. Enjoy!
Equipment
Nutrition Per Serving
Hash Brown Egg Nests
see recipe
