The perfect one pot one portion dish for a solo weekend brunch, featuring crispy hash browns topped with cheese and a perfectly cooked egg, with creamy avocado and crispy chilli oil to finish.
If there’s one thing that can make a hash brown (which is already an almost perfect food product) better, it’s cheese. And if you’re going to go to the effort of making yourself breakfast you might as well make it this recipe, because it has every component of an excellent brekkie except bacon, though you could easily add that when you bake the hash browns. Now there’s an idea… If you start seeing this on the brunch menu of every overpriced restaurant in London, you’ll know who to credit.
Total time: 35 minutes
Prep time: 5 minutes
Cook time: 30 minutes
Serves: 1
Ingredients
- extra virgin olive oil
- 4 frozen hash browns
- 30g Cheddar or mozzarella, grated
- 1 egg
- salt and black pepper
To serve:
- crispy chilli oil
- ½ avocado, sliced
- small handful fresh coriander, shredded
- juice of ¼ lime
Method
Preheat the oven to 200°C (180°C fan).
Add a little olive oil to a small ovenproof frying pan or baking dish and add the hash browns. Bake in the oven for 20 minutes.
Take the pan/dish out of the oven and sprinkle over the cheese. Crack the egg into the middle of the hash browns and season with salt and pepper. Bake for another 5–10 minutes until the egg is cooked to your liking.
Top with a spoonful of crispy chilli oil, the sliced avocado, coriander and the lime juice.
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