Milk Beach-Inspired Hash Browns with Avocado and Poached Egg

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

Golden pan-fried hash browns topped with creamy avocado and a delicate poached egg, inspired by the Australian café favorite. This australian-inspired breakfast (vegetarian) ready in about 30 minutes combines (about 400 g), peeled large potatoes, divided 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 420 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

• 2 (about 400 g), peeled large potatoes
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 ripe, sliced avocado
• 2 large eggs
• 1 tbsp white vinegar
• 1 tsp lemon juice
• 1 tbsp, finely chopped chives

Instructions

1. Step 1: Grate 2 peeled large potatoes using the large holes of a box grater. Place grated potatoes in a clean kitchen towel and squeeze firmly to remove excess moisture. Transfer to a bowl and season with 1/2 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large non-stick frying pan over medium heat. Form the grated potatoes into 4 flat patties (about 100 g each) and cook for 5-6 minutes on each side until golden brown and crispy. Remove and keep warm.
3. Step 3: Fill a medium saucepan with 3 cups water and bring to a gentle simmer over medium heat. Add 1 tbsp white vinegar. Crack each of 2 large eggs into small bowls.
4. Step 4: Create a gentle whirlpool in the simmering water with a spoon, then gently slide each egg into the water. Poach eggs for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
5. Step 5: Arrange the hash browns on plates, top each with sliced avocado from 1 ripe avocado, then place one poached egg on top. Drizzle with 1 tsp lemon juice and sprinkle 1 tbsp finely chopped chives over all.