Hash Brown Stack with Avocado and Poached Egg

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A modern Australian twist on hash browns, stacked with creamy avocado and topped with a perfectly poached egg. This australian-inspired breakfast ready in about 27 minutes combines peeled and grated 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.

Prep: 15 min Cook: 12 min Serves 2 Australian cuisine 350 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Hash Brown Stack with Avocado and Poached Egg take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Hash Brown Stack with Avocado and Poached Egg?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Hash Brown Stack with Avocado and Poached Egg?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Hash Brown Stack with Avocado and Poached Egg for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Hash Brown Stack with Avocado and Poached Egg?

Australian breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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