30M Total Time
10M Prep Time
Avocados contain a flavor compound that mimics the smoky flavor in bacon, which makes avocados a perfect flavor pairing for eggs. This recipe can be made is less than 20 minutes, making it a great weeknight “breakfast for dinner” option or a weekend brunch dish you’ll make week after week.
Certified Master Chef of CulinaryNXT
In a large sauté pan heat oil and add potatoes. Cook over medium heat stirring occasionally for 8-9 minutes.
Add onions, red pepper flakes, and avocados. Continue to cook for another 6-7 minutes until potatoes are tender.
Add lemon juice, parsley, and salt.
In another large sauté pan cook eggs sunny side up in butter, season with salt and pepper.
Divide potato hash and avocado among four plates or shallow bowls, and top each portion with two eggs. Garnish with radishes and microgreens.
- 1 Tbsp Extra virgin olive oil
- 4-5 Medium Mozart potatoes (red skin with yellow flesh), peeled and medium diced
- 1/2 cup White onions, small diced
- Pinch Crushed red pepper flakes
- 2 Avocados, large, diced medium
- 1 tsp Fresh lemon juice
- 1 Tbsp Fresh parsley
- 1 tsp Kosher salt
- 8 Large eggs
- 3 Tbsp Unsalted butter
- ¼ cup Radishes, thinly sliced, hold in ice water to crisp
- Microgreens to garnish
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.