Heat olive oil or butter in a large skillet over medium high heat.

Place your hash brown patties or flattened mounds of shredded potato into the heat.

Leave them alone. The secret to a perfect breakfast toast base is patience. Let the underside develop a thick, mahogany crust for about 4 to 5 minutes before flipping.

Flip and cook for another 4 minutes until both sides are structurally sound and shatteringly crisp.

While the potatoes crisp, halve your avocados and remove the pits.

Scoop the flesh into a small bowl. Add your lemon juice, a drizzle of olive oil, and a pinch of salt.

Use a fork to mash. I prefer a chunky texture rather than a smooth puree, as it feels more substantial on the tongue.

Taste your avocado mixture. Does it need more salt? A bit more acid? Trust your palate.

This is your avocado toast topping, so make it exactly how you like it. I often add a tiny bit of garlic powder or chopped cilantro at this stage.

Transfer the hot, crispy hash browns to a warm plate. This prevents the bottom from getting soggy.

Spread a thick, generous layer of the avocado mash over the top. The residual heat from the potato will slightly soften the bottom of the avocado layer, creating a beautiful fusion of temperatures.

Now is the time for your avocado toast topping flourish. Sprinkle with hemp seeds, red pepper flakes, or perhaps a few crumbles of feta cheese.

If you want a more filling healthy breakfast, you can top it with eggs, either poached or sunny side up.