Crispy hash browns with Hass avo smash
This is your weekend breakfast hero: crispy, golden hash browns made from grated potato and salt, served with a bright, zesty avocado smash packed with herbs, lemon, and a little heat from jalapeños. The contrast of crisp and creamy makes this a go-to brunch dish, and it's easy to scale up for a crowd. Add poached eggs or smoked trout to make it a full plate.
Serves 2
EASY
Preparation: 15 minutes
Cooking: 10–15 minutes
Ingredients:
- Woolworths large potatoes 500 g, peeled and grated
- salt ½–1 t
- freshly ground black pepper, to taste
- sunflower oil or ghee, for frying
For the avo smash:
- ripe Hass avocados 2
- lemon 1, zested and juiced
- fresh jalapeño 1, finely sliced
- fresh dill 1 T chopped
- fresh parsley 1 T chopped
- Woolworths sumac ½ t
Method:
1. Place the grated potato into a clean kitchen towel, season with salt and pepper, then squeeze out the excess liquid from the potatoes.
2. Heat a generous layer of oil or ghee in a nonstick pan over a medium heat. Place small piles of grated potato into the pan and flatten slightly using a spatula. Fry for 3–5 minutes per side, or until golden and crispy. Drain on kitchen paper.
3. To make the avo smash, mash the avocados with the lemon juice and zest. Stir in the remaining ingredients and season.
4. Serve the hash browns warm, topped with generous spoonfuls of avo smash.
5. Cook’s note: Add poached eggs, smoked trout, or crispy chickpeas to turn this into a more substantial meal.