Name: Pesto Avocado Hash Brown Toast (Standard)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 2 Medium Russet Potatoes-peeled; 1 tbsp Vegetable Oil; 1/4 tsp Salt; 1/8 tsp Black Pepper; 2 tbsp Fresh Basil Leaves; 1 tbsp Pine Nuts; 1 clove Garlic-minced; 1/4 cup Parmesan Cheese-grated; 2 tbsp Olive Oil; 1 Ripe Avocado; 1 tsp Lemon Juice; Pinch Red Pepper Flakes; 2 slices Bread-of choice

Recipe tier

Crispy hash browns topped with creamy avocado and vibrant pesto, served on toasted bread. A quick and satisfying breakfast or brunch option.

Total 25 min

Serves 2

Steps 7

Ingredients 15

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Hash Browns
2 2 Medium Russet Potatoes-peeled
1 tbsp 15 mL Vegetable Oil
tsp 1.25 mL Salt
tsp 0.625 mL Black Pepper
Pesto
2 tbsp 30 mL Fresh Basil Leaves
1 tbsp 15 mL Pine Nuts
1 clove 1 Garlic-minced
cup 60 mL Parmesan Cheese-grated
2 tbsp 30 mL Olive Oil
Salt to taste
Pepper to taste
Avocado Topping
1 1 Ripe Avocado
1 tsp 5 mL Lemon Juice
Pinch Pinch Red Pepper Flakes
Toast
2 slices 2 slices Bread-of choice

Equipment

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Instructions

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Grate the Hash Browns potatoes using a box grater. Rinse the grated potatoes in cold water until the water runs clear, then squeeze out excess moisture using a clean kitchen towel.
In a bowl, combine the grated potatoes with Vegetable Oil, Salt, and Black Pepper.
Heat a skillet over medium heat. Add the potato mixture and flatten into two hash browns. Cook for 5-7 minutes per side, or until golden brown and crispy.
While the hash browns are cooking, prepare the Pesto. Combine all Pesto ingredients in a food processor and blend until smooth. Add more Olive Oil if needed to reach desired consistency.
In a separate bowl, mash the Avocado with Lemon Juice and Red Pepper Flakes.
Toast the Bread to your desired level of crispness.
Spread the mashed Avocado over the toasted Bread. Top with the crispy hash browns and a generous dollop of Pesto. Serve immediately.