Description
Crispy potato rounds topped with creamy avocado, soft scrambled eggs, and cottage cheese, perfect for a quick and indulgent brunch.
Ingredients
- 3 hash browns (frozen patties or fresh shredded formed into rounds)
- 3 eggs, scrambled
- 1 avocado, smashed
- 1/2 cup cottage cheese
- Everything But The Bagel seasoning (optional)
- Salt and black pepper, to taste
Instructions
- If using frozen hash browns, cook according to package instructions until golden brown and crisp. Set aside on a paper towel to drain excess oil.
- Heat a small nonstick pan over medium heat. Crack in the eggs and scramble gently until fully cooked but still moist. Season with salt and black pepper. Transfer to a plate.
- In a bowl, mash the avocado with a fork until smooth. Season lightly with salt and pepper.
- Lay the cooked hash browns on a serving plate. Spread a layer of smashed avocado over each one.
- Divide the scrambled eggs evenly and place them on top of the avocado layer.
- Spoon cottage cheese over the eggs on each hash brown.
- Finish with a sprinkle of Everything But The Bagel seasoning, or extra black pepper, and serve immediately while hot.
Notes
For extra crispiness, brush hash browns lightly with oil before cooking. Use grated fresh potatoes if preferred, and consider Greek yogurt as a substitute for cottage cheese.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Brunch
- Method: Cooking
- Cuisine: American