Crispy Hash Brown Avocado Toast

• 4 slices hearty bread
• 1 1/2 cups shredded hash brown potatoes (frozen, thawed)
• 1 ripe avocado, sliced
• 2 tablespoons olive oil
• Salt, to taste
• Black pepper, to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Optional: chili flakes for garnish

Steps

1. 1 Preheat oven to 450°F.
2. 2 Toss hash browns with 1 tablespoon olive oil, garlic powder, paprika, salt, and pepper.
3. 3 Spread hash browns in a single layer on a baking sheet and bake for 12-15 minutes until crispy.
4. 4 Toast bread slices until golden brown.
5. 5 Drizzle toasted bread with remaining tablespoon of olive oil.
6. 6 Top each slice with avocado slices and a generous scoop of crispy hash browns.
7. 7 Finish with a sprinkle of black pepper and optional chili flakes.

Equipment

• Baking sheet
• Toaster or skillet

Variations

• Add crumbled feta for a tangy twist.
• Sprinkle with fresh cilantro for a burst of freshness.

Substitutions

• Use zucchini coins in place of hash browns for a low-carb option.
• Substitute olive oil with melted butter for a richer taste.

Pairings

• A cup of hot coffee.
• Fresh orange juice for a zesty complement.

Nutrition

Tips

• For extra crispy hash browns, ensure they are spread in a single layer and don't overcrowd the baking sheet.
• Use a sturdy bread like sourdough or whole grain for a satisfying crunch.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a toaster or oven for best texture.

Freezing: This dish does not freeze well due to the avocado. Best enjoyed fresh.

Serving Suggestions

• Pair with a fried egg for added protein.
• Serve with a side of fresh fruit for a balanced meal.

FAQ