Hash Brown Breakfast Bowls (Printable Version)
Crispy hash browns topped with fluffy eggs, savory sausage, cheese, and fresh toppings for a satisfying morning meal.
# Ingredient List:
→ 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)
# How to Make:
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 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. Serve immediately while hot.
# Expert Tips:
01 -
- Everything cooks in one skillet (well, two), so you're not juggling a million pans while half-asleep
- The crispy-creamy-crunchy texture combo keeps every single bite interesting
02 -
- Don't rush the hash browns—that golden crust takes patience and moderate heat to develop properly
- Remove scrambled eggs from the pan when they still look slightly undercooked, or they'll turn rubbery by the time they hit the table
03 -
- Cooking components in batches and keeping them warm in a low oven means everything hits the table hot at the same time
- Use a box grater to shred your own hash browns from fresh potatoes for next-level texture that puts frozen to shame