🕒 Prep Time: 10 mins
🕒 Cook Time: 10–15 mins
🍽️ Serves: 2 (makes 4 hashbrown toasts)
Ingredients
🥔 For the Base:
- 4 frozen hashbrown patties (store-bought, check they’re vegan) or homemade
- 1–2 tbsp olive oil (if pan-frying)
🥑 For the Avocado Smash:
- 2 ripe avocados
- Juice of ½ lime or lemon
- Salt and pepper to taste
- Optional: pinch of red pepper flakes, garlic powder, or chopped fresh cilantro
🌟 Toppings (choose your favorites):
- Cherry tomatoes, halved
- Microgreens or arugula
- Thinly sliced red onion
- Vegan feta or cream cheese
- Everything bagel seasoning
- Chili oil or hot sauce
- Hemp seeds or toasted sesame seeds
- Pickled jalapeños
Instructions
✅ 1. Cook the Hashbrowns:
- Oven: Bake hashbrowns at 425°F (220°C) for 15–20 minutes, flipping halfway, until golden and crisp.
- Air fryer: 400°F (200°C) for 10–12 minutes.
- Pan-fry: Heat oil in a skillet and cook until crispy on both sides.
✅ 2. Make the Avocado Smash:
- Scoop avocados into a bowl. Add lime juice, salt, pepper, and any extras (like garlic powder or chili flakes).
- Mash until creamy but still a bit chunky.
✅ 3. Assemble the Toast:
- Spread smashed avocado over warm hashbrowns.
- Top with your favorite toppings. Keep it simple or pile them high!
✅ 4. Serve Immediately
- Enjoy warm and crispy. Optional: serve with a side salad or fresh fruit.
