Ingredients
– 8 frozen hash-brown patties
– 1 cup (approximately 240 ml) vegetable oil, for frying
– 8 large eggs
– 1 Tbsp (approximately 15 ml) white vinegar, for poaching water
– 2 ripe avocados, halved and pitted
– 2 Tbsp (approximately 30 ml) chopped chives
– Salt and freshly ground black pepper, to taste
Instructions
1-Fill a deep skillet with about 3 in (approximately 7.5 cm) of water and add the vinegar. Heat until just below a boil, where small bubbles begin to appear.
2-Crack each egg into a fine-mesh strainer to discard excess watery whites, then gently slide the egg into the hot water.
3-Poach 4 eggs at a time for 3 min 30 sec. Remove with a slotted spoon, place on paper towels, and keep the water warm for reheating later.
4-Heat the oil in a skillet to 350 °F (approximately 175 °C).
5-Fry 4 patties for 8-10 min, turning halfway through. Drain on paper towels and season with salt.
6-If preparing ahead, reheat the poached eggs by dipping them in the hot poaching water for 30-60 sec.
7-Place each fried hash-brown on a plate, spread a generous layer of mashed avocado on top, and season with salt and pepper.
8-Crown each with a poached egg and sprinkle with chopped chives. Repeat for the remaining servings.
Last Step:
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🔁 Reuse the fried oil by straining it, storing in an airtight container away from light, and reusing up to eight times, checking for off‑odors before each use.
🧊 Store leftovers properly: keep hash‑browns in foil or an airtight container, poached eggs submerged in ice water sealed, and avocado halves brushed with citrus juice, wrapped tightly; all stay fresh about 48 hours.
🔥 Reheat hash‑browns in a 350 °F (175 °C) oven for 10–15 minutes to regain crispiness before assembling the next day.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Poach eggs, fry hash browns, assemble toast
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 toast (1 hash brown, avocado, poached egg)
- Calories: 239
- Sugar: 1 g
- Sodium: 98 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 186 mg