Okay, so I’m excited about this one. Breakfast can be a struggle for me, especially while doing Whole 30. I get sick of the same breakfasts over and over again, and I get frustrated with the lack of options. When I’m not on Whole 30, I tend to cycle between phases of eggs, protein pancakes, sometimes things like oatmeal or toast, and then when I get super sick of breakfast all together, just protein shakes. SO – I’ve had to get a little creative with breakfast this month.
This ^^^ I could probably eat for the entire month straight. It just so happens that hash browns are one of my favorite breakfast items, I am obsessed with avocado in any form, and runny eggs speak to me and soothe my soul. So this is just a trio made in heaven for me! When I was putting together these little hash brown “toasts,” I was thinking there was no way they were going to come together in the oven, because it just basically looks like a bunch of little shredded potato piles when they are on your baking sheet (pre-baking). BUT – I was so happy to see that they came together perfectly into nice, crispy little disks! They are sturdy enough that you can even pick them up like a piece of toast and eat it even with the avocado and egg on top. I chose the knife and fork route, though, so I could get an even distribution of the egg yolk…dat stuff GOLD.
I am now inspired to take these little hash browns and use them for other things…I’m thinking burger buns? Pizza crust? Who knows…those may be massive fails, but at least I have this. I baked a batch of these and kept them in my fridge in a big ziplock bag. Each morning, I melted some ghee in a skillet and lightly seared them on both sides to heat them up, trying to get back some of that crispiness. It worked alright – they were definitely still delicious – but fresh is best, right out of the oven 😍.
Let’s chat about how to create the different elements of this yummy breakfast/brunch dish:
- The hash brown “toasts.” These are a combination of regular potato and sweet potato. You grate/shred them – you can use a cheese grater for this, but I used my food processor with the grater attachment, and they were prepped literally within 2 minutes…it was awesome. Then you pile them into a dish towel and squeeze out all the moisture you can. Into a big bowl they go, and then we stir in an egg and some arrowroot powder. Season it up, mix it up, and now we form the hash browns! They go into little circular piles that you flatten out and shape the best you can, and then they bake in the oven and come together to form little crispy rounds of deliciousness that you can either eat plain or load up with goodies. Liikkeee…avocado and a sunny side up egg…I’m not necessarily saying it’s the best combo ever, buuuttt it’s the best combo ever.
- The avocado. We do a super, super simple mash here with just salt, garlic powder, and lime juice. Doneskies. Mash it up, and you ready.
- The sunny side up egg. These are much easier than people think they are – for some reason, a sunny side up egg can be intimidating. Here are the keys: a nonstick pan, butter (ghee for Whole 30 and paleo), and the right heat level. The right heat level for my stove top is medium, but if your stove tends to get super hot, you might need to lower it. You just crack the egg in there, season it, and let it be until the whites on the top have just set. If you feel like the bottom is getting overcooked before the whites are setting, super easy fix – just pop a lid onto your skillet. That will set the whites really quickly. I usually don’t need to do that, though. If you cook it on a low enough temp, the whites on the top set before the bottom of the egg gets brown.
Throw that hash brown “toast” on your plate, load some avocado on there, and slide that delicious sunny side egg right on top. Then you cut in, and the yolk runs down like a delicious sauce over your avocado and hash brown “toast” – is there a better way to start your day? Short of someone letting you sleep in and then bringing you lots of coffee and a large breakfast in bed comprised of a variety of doughnuts, I don’t think so.
You guys want to hear something crazy?? I’m sure I’ve mentioned my dental struggles in several posts over the last 6 months, but long story short: I had to have a bunch of work done in September (a few cavity fillings and a root canal), and since then, my teeth have been insanely sensitive. Like, life alteringly sensitive. Eating has been painful since. I’ve gone in twice and they’ve adjusted my bite, thinking that’s what they got wrong, but nothing has worked. Well I went in again a few weeks ago because it was still so painful. They decided at that point that my filling wasn’t attached to my tooth correctly, so I went in yesterday for them to redo the filling…which was super pleasant. FALSE.
So at that appointment they looked again at the tooth on the other side of my mouth that was causing me even more trouble, and they decided that they feel like the same issue happened on that side, too. Guess what they figured out??? At the time I got my cavities filled in September, their CURING GUN WAS BROKEN. Meaning I’ve been walking around with fillings that aren’t bonded to my teeth for SIX MONTHS! How do they know? Because they had a slew of people come back with issues exactly like mine all around the same time, and then they looked into their equipment and figured out that the curing gun was broken.
The reason they didn’t assume that automatically with me is because I came in way, way after all the other people did because I have a phobia of the dentist and was avoiding it like the plague…good call, Annie.
So now I have to go back next week and get my other filling replaced. I hope TO GOD that this fixes my issues. I miss eating without pain…😐.
Anyway, how crazy is that? The curing gun…un-bonded fillings for 6 months…🙄. Strug.
Have a wonderful weekend, everyone!Print
Avocado “Toast” with a Sunny Side Up Egg
Paleo and Whole 30 approved!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 "toasts"
For the hash brown “toasts”
- 2 yukon gold potatoes or one russet potato, peeled and shredded (1 1/2 cups)
- 1 sweet potato, peeled and shredded (2 1/2 cups)
- 1 egg
- 1/4 cup arrowroot powder
- Salt and pepper
For the avocado mash
- 3 avocados
- 1 tablespoon fresh lime juice
- 1/2 teaspoon garlic powder
For the sunny side up eggs
- 6 eggs
- Ghee (or butter if not paleo/Whole 30)
For the hash brown “toasts”
- Preheat your oven to 425 degrees
- Using a cheese grater or a food processor with a grater attachment (<< makes the prep SO fast!), shred your potatoes
- Place shredded potatoes into a dish rag and squeeze all the moisture you can out of the potatoes
- Add the potatoes into a large bowl and stir in your egg and arrowroot powder. Season with salt and pepper – stir until everything is totally combined
- Place 1/3 cup piles of the potato mixture onto a parchment paper lined baking sheet. Pat each little pile down so it’s as flat and circular as possible. It should make about 6 “patties” (maybe a little more or less depending on the size of your potatoes)
- Place the baking sheet in the oven and bake for 20 minutes. When the 20 minutes are up, reduce your oven temperature to 350, flip your hash browns, and place back in the oven for another 30 minutes.
- It is likely that when you take the hash browns out of the oven, the very outer edges will be burned. I clipped my edges off with kitchen scissors, but you can also slice them off with knife.*
For the avocado mash
- Remove the “meat” from all three avocados and place into a bowl
- Add your lime juice and garlic powder. Mash to combine
- Season to taste with salt and pepper
For the eggs
- In a large, non-stick skillet, melt some ghee (or butter if not paleo/whole 30) over medium heat. Crack your eggs into the skillet once it has heated, season with salt and pepper, and let the eggs cook until the whites on the top have just set. You will have to cook the eggs in batches. My skillet fits 3 at a time
- Using a thin rubber spatula, ease it underneath the edges of the eggs as they cook until you can slide the eggs around the pan. This helps ensure that they won’t stick.
- If you feel like the whites aren’t setting fast enough and the bottom of your eggs are getting brown, you can place a lid on top of your skillet, and that will speed up the process of the whites setting.
- Place a hash brown “toast” on your plate, top with about 1/4 cup of avocado mash, and one sunny side up egg. Dig in!
*I tested these with a reduced cook time so the edges didn’t burn, but with the reduced cook time, the hash browns as a whole didn’t get as crispy and firm. Clipping off the edges is super quick and easy, so I kept the cook time the way it was! If this bothers you, remove the hash browns from the oven earlier.
If you don’t want to make a sunny side up egg, an over easy fried egg or a poached egg would work just as well!
- Serving Size: 1 toast, 1/4 cup of avocado mash, 1 egg
- Calories: 289
- Sugar: 2 g
- Sodium: 95 mg
- Fat: 18 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 217 mg
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
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