If you had to pick between having toast or hashbrowns with your breakfast, what would you pick? Hashbrowns, you say? Obviously! Avocado toast is all the hype right now but we think this is a way better option than serving it up with processed bread.
Serving size: This recipe makes 1 serving Macronutrient Balance: 7g Protein / 16.3g Fat / 15.8g Carbohydrates
1 1/4 cup frozen shredded hashbrowns
1 oz avocado - mashed season with salt
1/2 Tbsp coconut oil
salt and pepper to taste
In a small pot, bring water to boil. Drop in the egg and let cook for 6 minutes. Remove from heat and let run under cool water. Set aside until hashbrowns are ready, or multitask and cook at the same time.
Heat up coconut oil in a skillet on medium to high heat.
Place the frozen hashbrowns in an oval shape over the oil and let cook for 5 minutes before flipping - or until hashbrowns are brown and stick together - before flipping.
Season hashbrowns with salt and pepper and let cook for an additional 2 to 3 minutes, remove from heat.
Spread mashed avocado over the hashbrowns.
Peal the soft boiled egg and slice in half and season with pepper. Now it's all ready to enjoy!