aren’t hash browns the best?? There are crispy on the outside and soft on the inside and hopefully perfectly salted…. mmmm…. they bring me such breakfast joy! I have never been able to make successful hash browns at home until recently and once i figured it out i knew i need to share with you guys! let’s all make hash browns and have an internet brunch! oh and we can have cocktails! truly bottomless cocktails and we can stay in out pyjamas and no one can judge us!

Potato Rosti with Bacon, Avocado & Poached Egg |

we could have hash browns and pancakes and fruit (cause we need to be a little healthy) and cocktails. We could have mimosa’s or punch. oh oh we could have brunch punch!! I love this one that heather posted. maybe we could even have breakfast pizza, that needs to become a thing here soon.

Potato Rosti with Bacon, Avocado & Poached Egg |

is there anything i haven’t mentioned that we need to include?? what would be your ultimate brunch line up?

Potato Rosti with Bacon, Avocado & Poached Egg | racahelsfoodielife.comthis is amazing as a standalone brunch, it’s a texture lovers dream! we’ve got crispy hash browns, creamy avocado, crispy bacon and a perfectly soft poached egg. if you’re into it you could totally add homemade tomato relish, it would be so perfect with this!

Potato Rosti with Bacon, Avocado & Poached Egg |

Potato Rosti with Bacon, Avocado & Poached Egg |

hash browns with bacon, avocado and poached egg

Servings 2 people


  • 400 grams potatoes, peeled & grated
  • 1 teaspoon salt
  • 1 tabelspoon vegetable oil
  • 1/2 teaspoon pepper
  • 2 rasher bacon
  • 2 eggs
  • 1/2 avocado


  1. preheat the oven to 180 degrees.

  2. place the grated potato and salt in a bowl, mix well and set aside for 5 minutes.

  3. take handfuls of the potato, squeeze out all the excess liquid and place in into a clean bowl. repeat until you have all the potato in the second bowl. add the oil and pepper and mix well to combine.

  4. take a baking tray and line it with a sheet of baking paper. tip the potato onto the tray and spread it out into and even layer.

  5. place the tray in the oven and cook for 15-20 minutes are until the potato is golden and crispy

  6. place a medium saucepan with 4cm of water in it over high heat, add 1/2 a tablespoon of white vinegar.

  7. cook the bacon until crispy. 

  8. once the water is at a rolling simmer crack each egg into a small bowl and gently tip into the water, reduce the heat to medium and poach for 2-4 minutes. 2 minutes will be really soft while 4 will be soft to firm.

  9. to serve, divide the hash brown between 2 plates, top with bacon, egg and 1/4 of an avocado sliced. enjoy!

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