Crispy Potato Hash with Smashed Avo & Poached Eggs
Servings
2
Servings
2
Ingredients
  • 5 eggs
  • 3medium potatoespeeled and grated
  • 1/2 avocadomashed
  • 1tbsp wholemeal plain flour
  • 1/2tbsp olive oil
  • Salt and pepper
Instructions
  1. Bring a pot of water to the boil, ready to poach the eggs.
  2. Squeeze any liquid from the grated potatoes and place in mixing bowl.
  3. Add flour, salt and pepper and one egg to the grated potatoes, mix well until combined.
  4. Roll mixture into 4 balls.
  5. Heat olive oil in large fry pan on high heat.
  6. Add the potato balls and press each ball down with a spatula to flatten.
  7. Cook for 2 minutes on a medium heat before flipping over to cook for a further 5 minutes, flipping again if required.
  8. Poach eggs by cracking into a pot of simmering water and poach for 3 minutes for soft yolks.
  9. Serve poach eggs on top of crispy potato hash with the avocado.
Recipe Notes

450 calories per serve

Print Recipe
Crispy Potato Hash with Smashed Avo & Poached Eggs
Crispy Potato Hash with Smashed Avo & Poached Eggs
Votes: 8
Rating: 4.25
You:
Rate this recipe!
Course Breakfast
Servings
Ingredients
  • 5 eggs
  • 3 medium potatoes peeled and grated
  • 1/2 avocado mashed
  • 1 tbsp wholemeal plain flour
  • 1/2 tbsp olive oil
  • Salt and pepper
Course Breakfast
Servings
Ingredients
  • 5 eggs
  • 3 medium potatoes peeled and grated
  • 1/2 avocado mashed
  • 1 tbsp wholemeal plain flour
  • 1/2 tbsp olive oil
  • Salt and pepper
Crispy Potato Hash with Smashed Avo & Poached Eggs
Votes: 8
Rating: 4.25
You:
Rate this recipe!
Instructions
  1. Bring a pot of water to the boil, ready to poach the eggs.
  2. Squeeze any liquid from the grated potatoes and place in mixing bowl.
  3. Add flour, salt and pepper and one egg to the grated potatoes, mix well until combined.
  4. Roll mixture into 4 balls.
  5. Heat olive oil in large fry pan on high heat.
  6. Add the potato balls and press each ball down with a spatula to flatten.
  7. Cook for 2 minutes on a medium heat before flipping over to cook for a further 5 minutes, flipping again if required.
  8. Poach eggs by cracking into a pot of simmering water and poach for 3 minutes for soft yolks.
  9. Serve poach eggs on top of crispy potato hash with the avocado.
Recipe Notes

450 calories per serve