Hash Brown Breakfast Bowls (Print Version)
Golden hash browns topped with fluffy eggs, savory sausage, cheese, and fresh avocado—a hearty morning meal.
# What You’ll Need:
→ Hash Browns
01 - 4 cups frozen shredded hash browns, thawed
02 - 2 tablespoons vegetable oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Scrambled Eggs
05 - 6 large eggs
06 - 1/4 cup whole milk
07 - 1/4 teaspoon salt
08 - 1 tablespoon unsalted butter
→ Sausage
09 - 8 oz breakfast sausage (pork or chicken), casings removed
→ Toppings
10 - 1 cup shredded cheddar cheese
11 - 1/2 cup diced tomatoes
12 - 1/4 cup sliced green onions
13 - 1 avocado, sliced
14 - Hot sauce for serving (optional)
# Steps:
01 - Heat vegetable oil in a large non-stick skillet over medium-high heat. Add thawed hash browns and season with salt and pepper. Cook for 12–15 minutes, flipping occasionally, until golden brown and crispy. Divide evenly among four serving bowls.
02 - In the same skillet, add breakfast sausage and break apart with a spatula. Cook for 5–7 minutes until thoroughly browned and cooked through. Drain excess fat if needed. Spoon sausage over the hash browns in each bowl.
03 - Whisk together eggs, milk, and salt in a bowl until combined. Heat butter in a clean non-stick skillet over medium heat. Pour in egg mixture and cook, gently stirring with a spatula, until just set and fluffy, about 3–4 minutes. Distribute scrambled eggs evenly among the bowls.
04 - Top each bowl with shredded cheddar cheese, diced tomatoes, sliced green onions, and avocado slices. Add hot sauce if desired and serve immediately while hot.
# Expert Tips:
01 -
- Everything cooks in one pan except the eggs, meaning minimal cleanup for maximum satisfaction
- The combination of crispy potatoes, fluffy eggs, and savory sausage hits every breakfast craving in one bite
02 -
- Never skip thawing the hash browns completely, or they will steam instead of crisp up
- Overcooking the eggs is the biggest mistake, so remove them from heat while they still look slightly underdone
03 -
- Use a cast iron skillet for the hash browns to get the crispiest exterior possible
- Grate your own cheese instead of buying pre-shredded for better melting