#1820
SUN, AUG 16, 2026
Potato Avocado Stack
Calories (per serving)360 kcal
Notes
20260816 #breakfastdiary 1809, 23°C/drizzle
That's right. I once tried to make crispy smashed potatoes with a waxy potato variety and it was a disaster. I stared blankly at the shattered potato for a moment before figuring out how to save it — using a mousse ring. Snatched back from the brink, rescued straight from hell: approx 360kcal Potato Avocado Stack
Ingredients
Check items off while grocery shopping - it’s remembered here.
Steps
- 01
Boil the potato with the skin on, since a crispy skin is essential once it's pan-fried.
- 02
While it's still hot, press it flat with a cup, then pan-fry in olive oil until crispy on both sides. (Inner voice: it's ruined. It's falling apart everywhere. What do I do? Better set it in a mousse ring to hold the shape.)
- 03
Peel and mash 1 avocado, then season with salt and pepper and mix well.
- 04
Fry 1 egg sunny-side up.
- 05
In a mousse ring, layer the potato from step 2, then the avocado from step 3, then top with the fried egg, chili oil, and basil.
Other years, Aug 16
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Original Credit
Inspired by @madeleinesmeals