Hash Brown Breakfast Bowls (Printable Version)
Golden hash browns with eggs, topped with sausage, melted cheddar, avocado, and fresh herbs for a hearty morning meal.
# Ingredients:
→ Base
01 -
Frozen shredded hash browns, thawed
02 -
3 tablespoons vegetable oil, divided
03 -
4 large eggs
04 -
60 ml whole milk
→ Protein
05 -
450 g breakfast sausage
→ Toppings
06 -
120 g shredded cheddar cheese
07 -
1 ripe avocado, sliced
08 -
4 green onions, thinly sliced
09 -
Fresh cilantro, chopped
10 -
120 ml salsa
11 -
Salt and freshly ground pepper, to taste
# Steps:
01 -
Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add the thawed hash browns in an even layer, seasoning with salt and pepper. Cook undisturbed for 5 to 7 minutes until the bottom develops a deep golden crust. Flip sections carefully and cook another 4 to 5 minutes until crisp throughout.
02 -
Push the hash browns to one side of the skillet or transfer them briefly to a plate. Add the remaining tablespoon of oil and crumble in the breakfast sausage. Cook for 6 to 8 minutes, breaking it into small pieces, until deeply browned and fully cooked. Transfer the sausage to a bowl, leaving a bit of the rendered fat in the pan.
03 -
In a bowl, whisk the eggs with milk, salt, and pepper until well combined. Return the hash browns to the skillet and gently spread them into an even layer. Pour the egg mixture directly over the hash browns and cook over medium heat. Allow the eggs to set slightly, then gently fold everything together to create a golden, cohesive hash brown and egg mixture. Cook just until the eggs are set but still tender.
04 -
Divide the hash brown and egg mixture among four serving bowls. Top with browned sausage and sprinkle with shredded cheddar cheese while everything is still hot so it melts slightly. Finish with salsa, sliced avocado, green onions, and fresh cilantro as desired.
# Notes:
01 -
Squeeze excess moisture from thawed hash browns for maximum crispiness.
02 -
These breakfast bowls can be stored in the refrigerator for up to 3 days. Store the hash brown and egg base separately from fresh toppings.
03 -
Reheat the hash browns in a skillet over medium heat for 3-4 minutes for best texture.
04 -
For make-ahead preparation, cook hash browns and sausage the night before and add freshly cooked eggs in the morning.