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