Breakfast Hashbrowns
Posted October 2025
Kickstart your morning with this wholesome twist on a classic! Crispy hashbrowns topped with creamy avocado, soft eggs, and a tangy yoghurt hollandaise the perfect balance of comfort and freshness.
Serves 2
Ingredients:
- 4 hashbrowns
- 1 avocado, mashed
- 4 eggs
- 1/3 cup full-fat plain Greek yoghurt
- 2 tsp lemon juice
- 1 tsp dijon mustard
- ¼ tsp ground paprika
- 1 tbsp milk of choice (to thin)
- Pinch of salt
Method:
- Place the hashbrowns in the air fryer and cook for about 15 minutes, or until golden and crispy.
- Add the eggs to a pot of boiling water and cook to your desired doneness (about 5–7 minutes).
- In a small bowl, make the hollandaise-style sauce by whisking together the yoghurt, lemon juice, mustard, paprika, milk, and salt until smooth.
- Peel and roughly mash the eggs with a fork.
- Spread mashed avocado over the hashbrowns, then top with mashed egg and drizzle with the yoghurt hollandaise.
- Serve immediately and enjoy!
Macros
- Calories: 306
- Fat: 21.6g
- Carbs: 19.7g
- Protein: 7.3g
