Avocado toast, but instead of bread, it’s on a hash brown! I consider these hash browns large format tater tots, because the internal texture is the same. True hash browns have shredded potato in my opinion. Plus then you can call these “totsts” which I think it funny. Whatever you call them, the important thing to know is that they are super delicious! Possibly the greatest breakfast of all time? Who is to say? The crispy hash brown goes so well with the creamy avocado and the soft boiled egg on top adds a luxurious richness to the whole thing! The combination of high end and low end means that this could be served at a fast food restaurant or a fancy brunch spot and it would fit in equally at both places!
The inspiration for this recipe
You would think that at this point with the cookbook coming out I would be getting sick of tots. Really though, I can’t stop coming up with new ideas for them! I wish I had thought of these in time to make it into the book! These hash brown avocado toasts are crispy, creamy, and amazingly tasty, a definite upgrade on the bread version. I like a little lime and some spice on my avocado toasts so that’s what I did with these “totsts”, but you can do it however you normally like it! If you haven’t bought TOTS! yet, what are you waiting for?
Cooking the hash browns
I like to pan fry the hash browns until crispy on both sides. Usually the packaging suggests baking or deep frying but pan frying is how I always do it. It’s also how I make tots unless I need more than will fit in the pan!
My first attempt at hash brown avocado toast
The first time I made these I was thinking more like afternoon snack vs. brunch and I went with sliced avocado, some radish, and hot peppers. They were decent but not nearly as good as the next time I made them.
Perfecting the Hash Brown Avocado Toast
A few months later I was wondering what to eat for breakfast and I had an avocado that was looking like it would go bad if I didn’t eat it in a few hours. I searched for bread and didn’t find any, and that is when I remembered I had the hash browns in the freezer!
I whipped up a simple guac with avocado, lime, salt, and garlic, then spread it on the hash brown and added some scallions. Then the egg! If you need help with the perfect soft boiled egg, check out this guide.
Finally I finished it with korean chili powder – AKA Gochugaru, and black sesame seeds. The perfect balance of sweet, spicy, savory, and a little tart! The textures are also in balance, with crispy, creamy, and the rubbery egg white. I know “rubbery” isn’t really an appetizing descriptor for most people but I am sticking with it.
Twists on this hash brown avocado toast
I made this already a few different ways and chose my favorite, but I always think it’s important to make things the way you like! Some bacon or prosciutto would be awesome on here. Maybe some tomatoes? Pickled carrot? Red onion and cilantro? Smoked salmon? The possibilities are endless! I want to try it with caviar!
- 2 frozen fast food style hash browns
- 1 avocado
- 1 lime juiced
- 1 clove garlic grated
- 2 soft boiled eggs
- 2 scallions sliced into thin rounds
- 1 teaspoon gochugaru
- 1 teaspoon black sesame seeds
- Cook the hash brown in some oil in a frying pan on both sides to brown and crisp up
- Mash the avocado in a bowl with the lime juice, garlic, and some salt and pepper.
- Top the hash brown with the mashed avocado, then the egg, then the scallions, chili pepper, and sesame seeds