This recipe came about when I was all out of bread and felt like good old avo on toast. The result was so good, I just had to share it. The hash browns, dill and avocado are a perfect combination. I love to sneak a bit of fermented veg into meals where I can, and it complements this dish perfectly.
This recipe also works really well with sweet potato, and leftovers are delicious when added to salads. If it’s a simple and tasty savoury breakfast you are after, give this one a crack.
Herby breakfast hash browns
- serves 2
- 200g (7 oz) potatoes, washed and grated
- ½ onion, thinly sliced
- 1 tbsp finely chopped dill
- 1 tsp garlic powder
- ¼ tsp salt
- ½ avocado, sliced
- 2 tablespoons sauerkraut
- ¼ tsp freshly ground black pepper
- ¼ tsp chilli flakes
- 1 tbsp coconut aminos
- 1 dill sprig (optional)
- 1 lemon or lime, quartered
Preheat the oven to 200C fan‑forced. Line a large baking tray with baking paper.
Start by combining the potato, onion, dill, garlic powder and salt in a bowl and mix well.
Separate the mixture into about six portions. Mould into balls using your hands. Place on the tray and gently press each hash brown down with a spatula.
Place in the oven to bake for 20 minutes. Top with sliced avocado and sauerkraut. Sprinkle all over with black pepper, chilli flakes, coconut aminos and dill (if using).
Serve with wedges of lemon or lime.