Hash Brown Avocado Egg Breakfast Recipe

A delicious little creation, sure to make little and big tummies say "YUM"!

I often tell people that I am a breakfast person, yet I'm not much of a breakfast person. Stop confusing us, Pip! Ok, ok, allow me to explain. I love breakfast food. I adore it. Eggs of any kind, bacon, hash browns, toast, pancakes, cinnamon rolls, French toast, muffins, ham, cereal, omelets, waffles, oatmeal. I love it all. In fact, I love it a little too much, so I only allow myself to indulge on weekends. Either I go all out or I eat none of it. I need breakfast therapy.

My husband creates delicious breakfasts on most Saturday and Sunday mornings, and I eat every speck off my plate. Monday through Friday mornings I stay away from breakfast like it's a drug. So, I love breakfast, but I don't consistently eat it. There's no need to remind me why I should eat it every day, "even if it's just a piece of toast or a granola bar." Yes, I get it.

Anyhow, here is a delicious little creation we made a while back. Mmmmm. Is it the weekend yet? Ahhhh, tomorrow is Saturday!

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add 12 oz. of frozen hash browns.


Cook for 5 minutes or until hash browns are lightly browned.


1/2 of an onion, chopped

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 hash browns until they are crispy.

Divide them in half and form into two patties.

Cook two eggs, sunny-side up.

Place the hash brown patties onto separate plates. Top each with half of the mashed avocado and one egg.

Thank goodness for weekends.


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