Avocado “Toast” with a Sunny Side Up Egg

Paleo and Whole 30 approved!



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
  • Salt

For the sunny side up eggs

  • 6 eggs
  • Ghee (or butter if not paleo/Whole 30)
  • Salt


For the hash brown “toasts”

  1. Preheat your oven to 425 degrees
  2. Using a cheese grater or a food processor with a grater attachment (<< makes the prep SO fast!), shred your potatoes
  3. Place shredded potatoes into a dish rag and squeeze all the moisture you can out of the potatoes
  4. 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
  5. 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)
  6. 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.
  7. 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

  1. Remove the “meat” from all three avocados and place into a bowl
  2. Add your lime juice and garlic powder. Mash to combine
  3. Season to taste with salt and pepper

For the eggs

  1. 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
  2. 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.
  3. 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.

To assemble

  1. 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!