Crispy Smashed Potatoes, fried eggs, creamy avocado and lashings of pesto. It’s the fancier (and tastier) version of hash browns and eggs. It takes about an hour to make (most of that is cooking time) and is super easy.
The pesto is modified to be nut free and dairy free. Hemp seeds take the place of nuts and nutritional yeast takes the place of Parmesan.
Smashed Potatoes with Fried Eggs, Avocado and Hemp Seed Pesto
These crispy smashed potatoes with eggs, avocado and hemp seed pesto is a take on Hash browns and eggs. It comes together in just one hour and is gluten free, dairy free and nut free.
Scrub the potatoes and place them in pot of water. Boil until the potatoes are cooked and you can easily stick a fork through them – about 20-25 minutes.
Preheat the oven to 200°C and remove cooked potatoes from the stove and drain the water.
Brush a baking sheet with olive oil and place the soft potatoes on the pan. Using the back of a spoon or a glass, smash the potatoes down. If your potatoes are large, cut them in half before smashing them.
Drizzle the potatoes with olive oil and sprinkle with salt and pepper. Roast for 25 minutes or until the potatoes are brown and crispy.
While the potatoes are roasting, make the pesto. Add all pesto ingredients into a blender and blend until smooth. Taste and adjust the seasoning as you wish.
In the last 5 minutes of roasting, make your fried eggs and slice the avocado.
When the potatoes are done, remove them from oven. Top with fried eggs, avocado slices and a generous heap of pesto.
I used small potatoes not baby potatoes (they’re a little bigger than baby potatoes). If you’re using baby potatoes you may want to increase the amount – you want about 1 ½ - 2 pounds of potatoes. If you’re using large potatoes, use 6 but cut them in half when smashing them.
You can replace the nutritional yeast with parmesan or if you don’t have any, you can leave it out. I prefer using nutritional yeast and it adds some flavour.