Description
A satisfying mix of crispy hash browns, creamy avocado, and soft scrambled eggs, perfect for brunch or breakfast-for-dinner.
Ingredients
- 3 hash browns (frozen patties or fresh shredded formed into rounds)
- 3 eggs, scrambled
- 1 avocado, smashed
- 1/2 cup cottage cheese
- Everything But The Bagel seasoning (optional)
- Salt and black pepper, to taste
Instructions
- Cook the hash browns according to package instructions until golden brown and crispy. Transfer to a paper towel to drain excess oil.
- In a nonstick pan over medium heat, crack the eggs and scramble gently until fully cooked but still moist. Season with salt and black pepper and set aside.
- In a small bowl, mash the avocado with a fork until smooth, seasoning lightly with salt and black pepper.
- On a serving plate, lay the cooked hash browns and spread a layer of smashed avocado over each.
- Divide the scrambled eggs evenly over the avocado layer on each hash brown.
- Spoon cottage cheese over the eggs and finish with Everything But The Bagel seasoning or extra black pepper. Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep components separated when possible to preserve texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American