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Mini Breakfast Hashbrowns
Breakfast

Mini Breakfast Hashbrowns

30 minServes 3Nutri-Score C€€
from @arewehavingdessert1 import0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • hashbrownsFresh9 pieces
  • eggsDairy3 pieces
  • avocado (finely sliced)Produce0.3 pieces
  • streaky bacon (cooked until crispy, finely chopped into a crumb)Meat4 pieces
  • Greek yoghurtDairy40 g
  • butter (melted)Dairy22 g
  • dried dillSpices1 g
  • garlic (crushed)Produce1 piece
  • saltSpices2 g
  • black pepperSpices1 g

per serving

Nutrition

303kcal

Carbs
26 g
Proteins
11 g
Fat
17 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Mixing bowl
  • Whisk
  • Frying pan

step by step

Method

  1. Cook the hashbrowns

    • Place the hashbrowns on a baking tray and cook in the oven as per the packet instructions until golden and crisp.
    Step 1

  2. Whisk the eggs

    • Whisk the eggs together in a bowl and set aside for later.
    Step 2

  3. Make the garlic dill yoghurt

    • Add the crushed garlic, dried dill, salt and pepper to the Greek yoghurt and mix together.
    Step 3

  4. Crisp and crumb the bacon

    • Cook the streaky bacon until nice and crispy.
    • Chop it finely to make a bacon crumb.
    Step 4

  5. Slice the avocado

    • Finely slice the avocado.
    Step 5

  6. Scramble the eggs

    • Heat the butter in a pan and once melted add the whisked eggs.
    • Take them off the heat before they are fully cooked, as they will keep cooking in the pan.
    • Season with salt and pepper.
    Step 6

  7. Assemble and serve

    • Load the cooked hashbrowns with the avocado, scrambled eggs, a good dollop of the Greek yoghurt and a sprinkle of bacon.
    • Season and enjoy.
    Step 7
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