To me, this is the perfect breakfast. Crispy potatoes, creamy avocado, and a runny egg yolk are just such a good combination. The hash brown recipe I used is from Serious Eats and includes microwaving the shredded potatoes, which I’ve never done before, but is actually kind of genius because it reduces the cooking time. This makes 3 large hash browns, but scale up as needed.

Ingredients:

• 3 large russet potatoes, peeled
• 3 tbsp canola oil
• salt to taste
• 1/2 an avocado, sliced
• 6 slices of smoked salmon
• 3 eggs
• handful of dill
• everything bagel seasoning, to taste

Directions:

1. Shred the potatoes using the largest hole in a box grater, then use a cheesecloth to squeeze as much liquid as possible out of the potatoes.
2. Transfer the shredded potatoes to a large plate and cover with 2 layers of paper towels. Microwave on high for 2 minutes (and be careful taking the plate out after!)
3. Use your hands to shape the potatoes into 3 large, flat circles. Because they cooked a little in the microwave, the starch should help the potatoes stick together.
4. Heat the canola oil or other neutral oil in a large pan over medium-high heat. Once hot, add in the hashbrowns. I like to cook each one individually and use 1 tbsp of oil for each one. Season with salt, and use a spatula to press the potatoes down into the pan.
5. Cook for a few minutes until the bottom is crispy, then flip. Season this side with salt and cook for another few minutes until crispy. Remove and let drain on a paper towel lined plate.
6. To the same pan, add a little more oil and cook your eggs however you like them (I did sunny side up for the runny yolk).
7. To assemble, add your hashbrowns, sliced avocado, smoked salmon, and eggs to a plate. Top with fresh dill and everything bagel seasoning.