the Breville Test Kitchen
Air-Fried Burrata and Avo Loaded Hash Browns
Your hash browns just went bougie with creamy burrata, avocado and a hit of chili crisp. It’s giving farmers market chic, with just enough heat to keep breakfast interesting.
20 mins total time
5 mins active time
Easy
Makes 4
Ingredients
Measurements:
4 frozen hash brown ovals
2 medium avocadosripe, peeled, seed removed
½ tsp fresh lemon juice
Kosher saltto season
2 burrata balls
8 cherry tomatoesquartered
Chili crisp oilto serve
Instructions
- 1Insert the air fry basket into position 5. Select Phase Cook for P1 and set the oven to Bake, Super Convection, 480°F, for 8 minutes. Press Confirm for P2 and set the oven to Broil, Medium, for 18 minutes and press Start to preheat.
- 2Once preheated, remove the hash browns from the freezer and carefully place in the center of the basket, then cook for 8 minutes in P1. The oven will automatically switch to P2. With 10 minutes remaining in P2, flip the hash brown and continue cooking.
- 3Place the avocados and lemon juice in a bowl. Using the back of a fork, smash the avocados. Season to taste with salt.
- 4The hash browns should be golden brown. If not, broil them a little longer. When ready, open the oven door and slide the basket out. Allow the hash browns to stand for 2 to 3 minutes before removing from the oven.
- 5Top the hash browns with the avocado mixture. Using your hands, break the burrata in half and top each hash brown with half a burrata ball and the tomatoes.
- 6Transfer to a serving plate and finish with a drizzle of chili crisp.
