Loaded Hash Brown Breakfast
Loaded hash brown breakfast – it’s so filling! Back in March I was taking my time going through the grocery store and stumbled across some hash browns. I picked up some as a treat for the weekend when we watched an F1 race. Well, one race-less weekend we missed our treat, and on a Tuesday I asked Bryce what he wanted for dinner – hash browns! So, I loaded them up with taco-spiced ground turkey and guacamole and the loaded hash brown emerged. Okay, so let’s get cooking!
Servings: 2 people
Ingredients
- 4-5 hash browns
- 1/2 jalapeño guacamole recipe
- 1 tablespoon of butter
- 250 grams of ground turkey
- 1 teaspoon of taco spice
- 4 eggs
- salt and hot sauce to taste
Instructions
- First, set your oven accordingly and cook the hash browns. While the oven is heating up, make the jalapeño guacamole.
- Once the oven is nice and hot, put in the hash browns. For extra crispy hash browns, add ~4 minutes, they’re so good when they’re crispy.
- While the hash browns are cooking (before turning the first time) cook the ground turkey in a cast iron pan. Add the butter, or oil if you choose, to the pan and cook the turkey with the taco spice.
- Once the ground turkey is cooked through, take out of the pan and set aside.
- By now the hash browns should be 50% done and flipped. Once they’re flipped, start the eggs. Add a bit more butter to the pan if needed (don’t clean the pan, use the same turkey-taco spiced pan) and fry 4 sunny side up eggs.
- When the eggs are done, take out the crispy hash browns and build away. Hash browns on the bottom, then layer on the ground turkey, top with guacamole and finish with the fried egg. Add some salt and hot sauce to taste. Now, eat up!