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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
Ingredients
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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