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    Home > Breakfast > Hash Browns Guacamole Poached Eggs Breakfast

    Hash Browns Guacamole Poached Eggs Breakfast

    Published: Feb 27, 2018 · Modified: May 24, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Hash Browns Guacamole Poached Eggs Breakfast with Salsa

    A crisp fried hash brown potato cake topped with your favorite Southwestern fare for a fun and delicious breakfast. Hash browns guacamole poached eggs breakfast is an easy and healthy way to start your day.

    Hash Browns guacamole poached eggs breakfast and salsa

    Poached eggs are top dog when it comes to breakfast. Decadent, clean, creamy, they make us feel like we’re making good decisions first thing in the morning. Add healthy avocado and potatoes and you’ve got yourself a great way to start the day.

    It’s been a while since I’ve posted a breakfast recipe, shame on me, our favorite meal of the day. But truth be told, I’ve been snacking more for breakfast than I should. Do you wake up hungry? I do and if breakfast takes too long to cook, I’ve downed a half bag of potato chips before breakfast hits the table. So I have to be careful and look for something quick and easy and this combo fist the bill.

    Making the Hash Brown Potato Cakes:

    Once upon a time I wrote a couple of posts claiming agony at making and swore off the task promising to purchase frozen hash browns for the rest of my life.

    I have no idea what all my fuss was about. A simple box grater, a potato and a strong squeeze to release all the water from the potato make the making of homemade hash brown potatoes a breeze. You can also pre-cook the potatoes and then grate, and squeezing the liquid out of the potato becomes unnecessary.

    I  heated a non-stick skillet over medium high heat, formed the potatoes into a pancake shape with the palms of my hands. I added vegetable oil to the pan and when it was hot, I gently laid the potato cakes in the oil. Once I they browned, I turned them and let them brown on the other side, as well. They stayed together quite nicely.

    Simple Guacamole:

    While the potatoes were browning, let’s throw together the guacamole. Simple Guacamole is … well. so simple. An avocado, rough smashed with chopped tomatoes, onion and lime. Done, and don’t forget a sprinkle of salt.

    Poached Eggs:

    Next, poach those eggs. Don’t be afraid. They’re actually quite easy. But if you’re hesitant to poach an egg, you can substitute a fried egg for this recipe. And if you’re looking forward to learning how to poach an egg, take a look at my post on How to Poach An Egg Like A Professional Chef. Everyone has an opinion on how to poach eggs, but this is how I learned in Culinary School. Which by the way had me poaching about twenty eggs at once one morning for student breakfast. If I can do it, you can do it.

    Build that Breakfast:

    Hash Browns guacamole poached eggs breakfast with salsa on top.

    When the potato cakes are done, move them to a paper towel. Place the potato cake on a warmed plate, add a dollop of guacamole and a poached egg and Finish the dish with a tad of your favorite salsa. For us it’s my Essential Mexican Restaurant Style Salsa.  Serve immediately.

    Some people have editorial calendars or strategic meal plans. Me, I follow my cravings. I’m a very impressionable cook. All it took was a mountain of avocados at the grocery store and a photo I saw recently of beautiful hash browns and my cravings put together the meal. That’s pretty much how every recipe ends up on this blog. With that said, I hope my photos have inspired you to a poached egg and potato breakfast.

    Potato cakes topped with guacamole poached egg and salsa

    Hash Browns Guacamole Poached Eggs Breakfast

    A crisp fried hash brown potato cake topped with your favorite Southwestern fare for a fun and delicious breakfast. These hash browns guacamole poached eggs breakfast is an easy and healthy way to start your day.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast Recipes
    Cuisine: Mexican
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 2 people
    Calories: 357kcal
    Author: Lea Ann Brown

    Ingredients

    • 2 medium potatoes Yukon Gold
    • 1/4 teaspoon New Mexico Chimayo Chile Powder or ancho chile powder.
    • 2 tablespoons vegetable oil
    • 1 avocado mashed
    • 1/2 tomato chopped
    • 2 tablespoons onion diced
    • 1 tablespoon fresh lime juice
    • salt to taste
    • 2 eggs poached
    • 1 teaspoon vinegar
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    Instructions

    • If you’re using Yukon Gold Potatoes, there’s no need to peel them. Just rinse them, dry them and grate them on the large side of a box grater. If you’re using russet, peel. Wrap the potatoes in a paper towel and with your hands strongly squeeze the water out of the potatoes. Repeat this a coupe of times to make sure they’re dry.
    • Heat a non-stick skillet over medium high heat. Once the pan is hot add the oil. Form the potatoes into a loose “pancakes” with the palms of your hands and gently place them in the hot oil. Turn heat down to medium and cook until browned. Gently flip the cakes and brown them on the other side. I added salt and a sprinkle of New Mexico Chimayo Chile powder to season.
    • White the potatoes are cooking, make the simple guacamole. Scrape the avocado flesh into a bowl, and with a fork, rough mash. Add onion, tomato, lime juice and a scant of salt. Mix and set aside.
    • In a medium sauce pan, bring water to an almost boil. Turn heat down so water is softly bubbling. Crack eggs and place them in a small bowls. Add vinegar to the water and with a wooden spoon, swirl the water. Add one egg and let it steep in the softly simmering water for about 3 minutes. Remove with a slotted spoon and place it in back in the bowl. Cover to keep warm. Repeat with the other egg. 
    • Remove browned potato cakes to a paper towel to drain. To build the breakfast, place a potato cake on a plate, top with a spoon full of guacamole and top with a poached egg. Add a dollop of salsa and serve immediately.

    Nutrition

    Calories: 357kcal | Carbohydrates: 12g | Protein: 8g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 164mg | Sodium: 76mg | Potassium: 621mg | Fiber: 7g | Sugar: 2g | Vitamin A: 715IU | Vitamin C: 17mg | Calcium: 37mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

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    Reader Interactions

    Comments

    1. Karen (Back Road Journal) says

      March 13, 2018 at 8:23 am

      Yum, I pinned this…perfect for a Sunday brunch.

      Reply
      • Lea Ann Brown says

        March 17, 2018 at 3:52 pm

        Thanks so much for that Pin Karen.

        Reply
    2. mjskitchen says

      March 01, 2018 at 8:04 pm

      This morning I went brain dead when I tried to decide what to make for breakfast, so we ended up with cereal. That’s not going to happen tomorrow morning. What a great breakfast and the type that we love. AND I have everything. YAY! Thanks Lea Ann!

      Reply
      • mjskitchen says

        March 03, 2018 at 5:15 pm

        5 stars
        Made this for breakfast this morning – YUM! Didn’t have any salsa so I used red chile sauce. Thanks for another great breakfast to add to our repertoire.

        Reply
        • Lea Ann Brown says

          March 04, 2018 at 9:30 am

          Thanks so much for letting me know MJ. And I love the red chile sauce idea. I’ll be using that next time.

      • Lea Ann Brown says

        March 04, 2018 at 9:31 am

        And that’s exactly why I keep cereal in the pantry. 🙂

        Reply
    3. Larry says

      February 28, 2018 at 10:00 am

      Great looking breakfast Lea Ann

      Reply
      • Lea Ann Brown says

        March 04, 2018 at 9:40 am

        Thanks Larry.

        Reply
    4. John / Kitchen Riffs says

      February 28, 2018 at 9:06 am

      I don’t often make hashed browns, but love homemade ones! This looks like a terrific recipe — so many great flavors and textures. And love poached eggs! Good stuff — thanks.

      Reply
      • Lea Ann Brown says

        March 04, 2018 at 9:40 am

        I made some again this morning. So easy. Thanks John, always appreciate the visit and the comments.

        Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

    More about me →

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