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.
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:
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.
Hash Browns Guacamole Poached Eggs Breakfast
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
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.
