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.
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.