Sweet Potato Hash Browns with Poached Egg, Smashed Avocado & Salsa

 5 from 1 reviews

Sweet potato hash browns on a silver tray

Sweet potato hash browns won’t come out as crispy as white potato hash browns (because we’re not deep frying them), but they’re in a league of their own for taste. And by using duck fat you can still get a really fantastic texture inside and out.

In this recipe I’m topping them with some smashed avocado, poached eggs and a simple salsa. It’s a sublime combo that I highly recommend you try.

Overhead shot of sweet potato hash browns on a blue plate
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Sweet potato hash browns on a silver tray

Sweet Potato Hash Browns with Poached Egg, Smashed Avocado & Salsa

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5 from 1 review

  • Yield: 2 1x


Units Scale

Hash browns

  • 500 g sweet potato
  • 2 eggs
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp chipotle powder
  • 1 tsp Salt
  • 5 tbsp duck fat (or pork, goose or beef)
  • 1 Pinch black pepper

Smashed Avocado

  • 2 avocados
  • 1/4 tsp salt
  • 1/4 tsp chilli flakes
  • 2 tsp lime juice


  • 2 medium tomatoes
  • 1/2 medium red onion
  • 1 jalapeno
  • 1 lime
  • 2 tbsp coriander (cilantro)
  • 1/4 tsp salt

To Serve

  • 4 eggs (for poaching)



  1. Preheat your oven to 200C (390F).
  2. Peel & grate the sweet potatoes then rinse them thoroughly in water to remove the starch.
  3. Strain the potato through a towel, removing as much of the water as possible.
  4. Bring 2 tbsp of the fat to a medium high heat in a frying pan
  5. Add the potato and 1/2 tsp salt to the pan and cook for a few minutes to soften and sweat off the water. Let it cool, moving around as it cools to the steam can escape.
  6. In a bowl whisk your egg, onion powder, garlic powder, paprika, chipotle, salt & pepper. Add the potato and combine.
  7. Form into 4 hash browns.
  8. Heat the the remaining 3 tbsp fat in a pan to a high heat.
  9. Place your patties in the pan and cook for 3 to 4 minutes, turning to get the outside evenly crispy. Turn a few times if you need to check to make sure they're not burning. They will colour very quickly if the heat is too high.
  10. Transfer to a baking tray and cook in in preheated oven at 200C (390F0 for a further 15 minutes.
  11. Smash all the avocado ingredients together in a bowl.
  12. Deseed the tomato and jalapeno and dice small. Put these in a bowl and add the lime juice, finely chopped coriander and salt. Mix and set to one side.
  13. Just before you’re ready to serve poach your eggs.
  14. To assemble put two hash browns on a plate, top with smashed avocado, then the poached eggs and then the salsa. I also like to whack some chilli sauce on there.

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