Hash Brown Breakfast Bowls (Print Version)
Crispy hash browns topped with scrambled eggs, sausage, cheese, and fresh veggies for a satisfying morning meal.
# What You 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
→ 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)
# Directions:
01 - Heat vegetable oil in a large non-stick skillet over medium-high heat. Add thawed hash browns, season with salt and pepper, and cook for 12–15 minutes, flipping occasionally, until golden and crispy. Divide among four serving bowls.
02 - In the same skillet, add breakfast sausage. Break up with a spatula and cook for 5–7 minutes until browned and cooked through. Drain excess fat if necessary. Spoon the sausage over the hash browns.
03 - Whisk eggs, milk, and salt together in a bowl. Heat butter in a clean non-stick skillet over medium heat. Add eggs and cook, gently stirring, until just set and fluffy, about 3–4 minutes. Spoon scrambled eggs into the bowls.
04 - Top each bowl with shredded cheddar cheese, diced tomatoes, green onions, and avocado slices. Add hot sauce if desired.
05 - Serve breakfast bowls immediately while hot for best texture and flavor.
# Insider Tips:
01 -
- The crispy hash browns create a perfect foundation that holds everything together beautifully
- Each bowl feels like restaurant quality but comes together in under an hour
02 -
- Cold hash browns steam instead of crisp, so thaw them completely before cooking
- Overcooking the eggs makes them rubbery, so pull them off heat while they still look slightly wet
03 -
- Pat thawed hash browns completely dry with paper towels before cooking for extra crispiness
- Sprinkle fresh cilantro or chives over the top right before serving for a pop of color