Avocado & Potato Hash with Sunny Side Eggs

Avocados contain a flavor compound that mimics the smoky flavor in bacon, which makes avocados a perfect flavor pairing for eggs. This recipe can be made is less than 20 minutes, making it a great weeknight “breakfast for dinner” option or a weekend brunch dish you’ll make week after week.

Recipe Credit: Certified Master Chef Ron DeSantis of CulinaryNXT

  • 20 Minutes
    Total Cook Time
  • 17g Protein
  • 410 Calories
1 ¼ Tablespoon Extra virgin olive oil
4-5 Medium Mozart potatoes (red skin with yellow flesh), peeled and medium diced
1/2 Cup White onions, small diced
Pinch Crushed red pepper flakes
2 Large Avocados, diced medium
1 ¼ Teaspoon Fresh lemon juice
1 Tablespoon Fresh parsley
1 ¼ Teaspoon Kosher salt
8 Large Eggs
2 ¾ Tablespoons Unsalted butter
¼ Cup Radishes, thinly sliced, hold in ice water to crisp
Microgreens to garnish

Makes 4 servings

Per serving:

Calories: 410

Total Fat: 32g

Saturated Fat: 10g

Sodium: 175mg

Carbohydrates: 16g

Dietary Fiber: 6g

Protein: 17g


  1. In a large sauté pan heat oil and add potatoes. Cook over medium heat stirring occasionally for 8-9 minutes.

  2. Add onions and red pepper flakes. Continue to cook for another 6-7 minutes until potatoes are tender.

  3. Add lemon juice, parsley, and salt.

  4. In another large sauté pan cook eggs sunny side up in butter, season with salt and pepper.

  5. Divide potato hash and avocado among four plates or shallow bowls, and top each portion with two eggs. Garnish with radishes and microgreens.