Potato Avocado Stack

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

1 potato, 1/2 avocado, 1 egg, a pinch of salt and pepper, 1t chili oil, a little basil

1. Boil the potato with the skin on, since a crispy skin is essential once it's pan-fried. 2. 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.) 3. Peel and mash 1 avocado, then season with salt and pepper and mix well. 4. Fry 1 egg sunny-side up. 5. 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.

Inspired by @madeleinesmeals