Seasoned » Recipes » Recipe

Avo Hash (Hash Brown Bowl)

Avo Hash recipe excerpted from Wholesome Bowls by Melissa Delport.

For me, food is centred around love. To be able to share this recipe with loved ones on a Sunday, incorporating all the leftovers in the fridge, is what makes it one of the best. Once a month I try to do a grocery sweep. This is where, for an entire week, I don’t buy any groceries and I try to get creative with all the food in the fridge and pantry. It’s truly amazing what you can create. This hash brown bowl is one of those dishes where you can incorporate a variety of greens, meat and vegetables. All you need to do is fry them up individually and combine them at the end. I would save this recipe for the weekends. It is perfect for big family breakfasts and, of course, there is nothing wrong with a treat-yourself fry-up.

Avo Hash recipe excerpted from Wholesome Bowls by Melissa Delport.

Avo Hash (Hash Brown Bowl)

Melissa Delport
Health Fact: Potato, the humble spud, is high in B vitamins, vitamin C and iron. This is an energy-boosting food and great to eat as a snack when exercising. Potato is a good food, made unhealthy by the fact that it is mostly deep-fried.
Course Breakfast
Cuisine American
Servings 4 people


  • 2 tablespoons coconut oil
  • 4 large potatoes, cubed into bite-size pieces
  • Salt
  • Pepper
  • 1 brown onion, chopped
  • 1 clove garlic, minced
  • 4 spring onions/scallions, chopped
  • 2 tomatoes, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1–2 teaspoons cayenne pepper (optional)
  • 1 bunch kale, stems removed and leaves torn
  • 1 packet bacon, diced (omit to make this a vegetarian meal)
  • 2-3/4 oz (80g) cheddar cheese, grated
  • 4 avocados, sliced
  • 1 lemon
  • 1 handful pea shoots


  • In a large frying pan over medium heat, add 1 tablespoon of the coconut oil. Add the potatoes and fry for 15 minutes or until golden brown and soft. Season to taste.
  • While the potatoes are cooking, add the remaining 1 tablespoon of coconut oil, the brown onion, garlic, spring onions/scallions and tomatoes to a separate large frying pan over medium heat. Fry for 10 minutes or until soft. Add the oregano, cumin and cayenne pepper.
  • Once the potatoes are ready, add the kale. Stir until the kale begins to wilt. Don’t overcook. Add the tomato and onion mix to the kale and potato mix. Mix well and season to taste.
  • If you wish, now is the time to cook the bacon. Make sure to fry the bacon until it is nice and crispy before adding it to the potato mix. Transfer to your serving bowls and top with the grated Cheddar.
  • While the cheese is melting on the potato mix, fry the eggs to your liking in a separate frying pan.
  • Top each bowl with a fried egg and layer with freshly sliced avocado, a squeeze of lemon juice and a handful of pea shoots.


Wholesome Bowls by Melissa Delport. © 2023 by Watkins Media Limited. Typography and design copyright © Penguin Random
House South Africa (Pty) Ltd 2018, 2023
Text and photography copyright © Melissa Delport
2018, 2023.Excerpted with permission from Wholesome Bowls, by Melissa Delport. Copyright © 2023 by Watkins Media Limited. Published by Nourish, an imprint of Watkins Media Limited.
Keyword Avocado, Bacon, Melissa Delport, potatoes, Wholesome Bowls

Follow Us

Stand up for civility

This recipe is funded in large part by Connecticut Public’s Members — listeners, viewers, and readers like you who value fact-based journalism and trustworthy information.

We hope their support inspires you to donate so that we can continue telling stories that inform, educate, and inspire you and your neighbors. As a community-supported public media service, Connecticut Public has relied on donor support for more than 50 years.

Your donation today will allow us to continue this work on your behalf. Give today at any amount and join the 50,000 members who are building a better—and more civil—Connecticut to live, work, and play.