Hash Brown Stack with Avocado and Poached Egg

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

A modern Australian twist on hash browns, stacked with creamy avocado and topped with a perfectly poached egg. This Australian-inspired recipe, ready in about 27 minutes, combines large potatoes, salt, black pepper into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 350 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3, peeled and grated large potatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1, sliced ripe avocado
• 2 large eggs
• 1 tbsp white vinegar
• 1 tsp fresh lemon juice
• 1 tbsp, chopped fresh chives

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Place 3 peeled and grated large potatoes in a clean kitchen towel and squeeze out excess moisture. Transfer to a bowl and season with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a non-stick frying pan over medium heat. Add grated potato in 3 equal portions, pressing each into a 4-inch round to form hash browns. Cook for 5-6 minutes until the bottom is golden and crisp.
3. Step 3: Carefully flip each hash brown and add remaining 1 tbsp olive oil around the edges. Cook for another 5 minutes until golden and crispy on both sides. Remove and keep warm.
4. Step 4: Fill a medium saucepan with 4 inches of water, bring to a gentle simmer, add 1 tbsp white vinegar. Crack each of the 2 large eggs into a small cup, then gently slide into the simmering water. Poach for 3-4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon.
5. Step 5: To assemble, stack one hash brown, top with sliced half of 1 ripe avocado drizzled with 1 tsp fresh lemon juice, then place a poached egg on top. Sprinkle with 1 tbsp chopped fresh chives and season with extra salt and pepper if desired.