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Hash Brown Breakfast Bowls: A Hearty Morning Boost

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Warm hash browns topped with eggs, sausage, cheese, salsa, avocado, and herbs for a flavorful breakfast bowl.

Ingredients

  • 4 cups frozen shredded hash browns, thawed
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 large eggs
  • 1/4 cup whole milk
  • 1/2 teaspoon salt (for eggs)
  • 1/4 teaspoon black pepper (for eggs)
  • 7 ounces breakfast sausage, casings removed
  • 1 cup shredded cheddar cheese
  • 1/2 cup salsa (mild or spicy)
  • 1 avocado, diced
  • 2 green onions, sliced
  • 2 tablespoons fresh cilantro, chopped (optional)

Instructions

  1. Prepare Crispy Hash Browns: Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Add thawed hash browns in an even layer. Sprinkle with salt and pepper. Cook undisturbed for 5-7 minutes until golden brown and crispy. Flip and cook for an additional 4-5 minutes. Remove from skillet and set aside to keep warm.
  2. Cook Sausage: In the same skillet, add remaining 1 tablespoon of oil. Crumble in the breakfast sausage. Cook, breaking it apart with a spatula, until browned and fully cooked, approximately 6-8 minutes. Remove from skillet and set aside.
  3. Scramble Eggs: In a mixing bowl, whisk together eggs, milk, salt, and pepper until well combined. Pour the egg mixture into the skillet and cook over medium heat, stirring gently, until softly scrambled. Remove from heat.
  4. Assemble Bowls: Divide hash browns evenly among four serving bowls. Top each bowl with scrambled eggs, cooked sausage, shredded cheddar cheese, salsa, diced avocado, sliced green onions, and chopped cilantro if using.
  5. Serve immediately, garnished as desired.

Notes

  • Review each component carefully for potential allergens and consult healthcare professionals if uncertain.
  • Adjust toppings or seasonings to taste.
  • Use a nonstick skillet for best results with hash browns.