Description
Crispy hash browns topped with creamy seasoned avocado, drizzled with spicy sriracha and red pepper flakes. A bold twist on breakfast or brunch that’s quick, vegan, and satisfying.
Ingredients
1 cup frozen hash browns (or 1 medium fresh potato, grated)
1 ripe avocado
1 teaspoon lemon or lime juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 teaspoon sriracha or hot sauce
1 tablespoon olive oil (or butter for non-vegan option)
Instructions
1. Heat olive oil or butter in a non-stick skillet over medium-high heat. Add hash browns and press gently into shape. Cook 3–4 minutes per side until golden and crisp. Set aside.
2. In a bowl, mash the avocado with lemon juice, salt, and black pepper until creamy but slightly chunky.
3. Spread mashed avocado on the crispy hash brown base.
4. Drizzle with sriracha and sprinkle with red pepper flakes.
5. Serve immediately for best flavor and texture.
Notes
For extra crisp, make sure your pan is hot before adding hash browns.
If using fresh potatoes, squeeze out moisture using a towel before frying.
Adjust spice level by controlling how much sriracha and red pepper you use.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: Fusion
Nutrition
- Serving Size: 1 toast
- Calories: 280
- Sugar: 1g
- Sodium: 260mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg
Keywords: spicy avocado toast, hash brown toast