Hash Brown Breakfast Bowls (Printable)
Crispy hash browns topped with fluffy eggs, savory sausage, cheddar, tomatoes, and avocado for a complete 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
→ 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 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 immediately while hot for best results.
# Expert Advice:
01 -
- Everything cooks in one pan (well, two skillets), making cleanup surprisingly manageable for such a hearty meal
- The layers let everyone customize their bowl with more cheese, extra hot sauce, or double avocado
02 -
- Do not rush the hash browns—those crispy edges take time and patience to develop properly
- Remove the eggs from the pan while they still look slightly undercooked, as they continue cooking from residual heat
03 -
- Thaw hash browns in the fridge overnight so they pat dry easily and crisp up better
- Use a well-seasoned cast iron skillet if you want the crispiest potatoes imaginable