Ingredients
Hash Browns and Eggs
- 3 cups frozen hash browns
- 2 tbsp olive oil
- 4 eggs
- Salt and pepper, to taste
Avocado Salsa
- 1 avocado, diced
- 1 tbsp lime juice
- 1 tbsp red onion, finely chopped
- Salt, to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough to achieve crispy hash browns.
- Toss Hash Browns: In a bowl, combine the frozen hash browns with olive oil, salt, and pepper, making sure they are evenly coated.
- Bake Hash Browns: Spread the coated hash browns evenly on a sheet pan and bake for 20 minutes until they start to crisp.
- Flip and Create Wells: Carefully flip the hash browns to crisp the other side, then use a spoon to create small wells in the hash browns for the eggs.
- Add Eggs: Crack an egg into each well made in the hash browns, spacing them evenly.
- Finish Baking: Return the sheet pan to the oven and bake for an additional 6–8 minutes until the eggs are set to your desired doneness.
- Prepare Avocado Salsa: While the eggs and hash browns finish baking, mix the diced avocado, lime juice, finely chopped red onion, and salt in a bowl to create the salsa.
- Serve: Remove the sheet pan from the oven and top the baked eggs and hash browns with the fresh avocado salsa. Serve immediately for best taste.
Notes
- Add chili flakes to the avocado salsa or directly on eggs for a spicy kick.
- Line the sheet pan with parchment paper to make cleanup easier and prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian, Gluten Free
