Hash Brown Breakfast Bowls (Printable)
Golden hash browns topped with fluffy eggs, savory sausage, cheese, and fresh avocado for a hearty 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)
# How To Make It:
01 - Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the 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 the breakfast sausage. Break it 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 the eggs, milk, and salt together in a bowl. Heat the butter in a clean non-stick skillet over medium heat. Add the eggs and cook, gently stirring, until just set and fluffy, about 3–4 minutes. Spoon the 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 so cleanup stays minimal while you still get that made with love feeling
- The combination of textures is pure breakfast joy with crispy edges, creamy eggs, and melty cheese all working together
02 -
- Overcrowding the pan when cooking hash browns makes them steam instead of crisp, so work in batches if needed
- Scrambled eggs continue cooking even after you remove them from heat, so pull them off slightly underdone
03 -
- Press thawed hash browns between paper towels to remove excess moisture before cooking
- Grate your own cheese for the smoothest melting texture