Introduction

Hash Brown Breakfast Bowls are a hearty and satisfying way to start your day. Crispy hash browns layered with scrambled eggs, savory sausage, melted cheese, and fresh toppings create a deliciously balanced breakfast bowl. This recipe is simple to make and perfect for busy mornings or leisurely weekends.

The image shows a white bowl containing a layered breakfast dish on a white marbled surface. At the bottom, there are golden-brown roasted potato slices. On top of the potatoes is a yellow, fluffy scrambled egg layer garnished with small green herbs. To the side inside the bowl, there are pieces of browned sausage chunks. Next to the sausage, there is a small white bowl filled with red salsa sauce. A fork with a wooden handle rests inside the bowl, and a woman's hand is reaching towards the bowl. The bowl sits on a light yellow and white checkered cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups frozen shredded hash browns, thawed
3 tablespoons vegetable oil
½ teaspoon salt
¼ teaspoon black pepper
6 large eggs
¼ cup whole milk
7 ounces breakfast sausage, casings removed
1 cup shredded cheddar cheese
½ cup salsa (mild or spicy)
1 avocado, diced
2 green onions, sliced
2 tablespoons fresh cilantro, chopped (optional)

Instructions

Step 1: Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Add the thawed hash browns in an even layer and sprinkle with salt and pepper. Cook undisturbed for 5–7 minutes until golden brown and crispy. Flip carefully and cook for an additional 4–5 minutes. Remove from skillet and keep warm.
Step 2: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Crumble in the breakfast sausage and cook, breaking it apart with a spatula, until browned and fully cooked, about 6–8 minutes. Remove from skillet and set aside.
Step 3: In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined. Pour the mixture into the skillet with any residual sausage fat and cook over medium heat. Stir gently to create soft, fluffy scrambled eggs. Remove from heat while slightly underdone.
Step 4: Divide the crispy hash browns evenly among four bowls. Top each with scrambled eggs, browned sausage, shredded cheddar cheese, salsa, diced avocado, sliced green onions, and optional cilantro.
Step 5: Serve immediately and enjoy your flavorful, customizable breakfast bowls.

Tips & Variations

Squeeze excess moisture from thawed hash browns with a kitchen towel to enhance crispiness.
Use butter instead of vegetable oil for a richer flavor in the hash browns.
Try plant-based sausage or sautéed vegetables like bell peppers and mushrooms for a vegetarian option.
Add black beans, corn, and diced jalapeños to make a Southwest style bowl topped with sour cream.
Swap cheddar for feta, add spinach to eggs, and top with tomatoes and olives for a Mediterranean twist.
For a loaded potato version, add crispy bacon bits, extra cheese, and sour cream.

Storage

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the hash browns in a dry skillet over medium heat for 3 to 4 minutes to maintain crispness. Warm the scrambled eggs and sausage in the microwave for about 1 minute. Add fresh toppings, like avocado and salsa, after reheating for the best texture and flavor.

How to Serve

A white bowl contains a layered dish starting with a base of thick, golden-brown fried plantains at the bottom. On top of the plantains is a serving of scrambled eggs with a soft yellow color, garnished lightly with small green herbs. Next to the eggs are pieces of cooked dark brown meat with a slightly crispy texture. A small white cup filled with red salsa sits inside the bowl beside the meat. A white handle fork rests on the edge of the bowl, placed on a white marbled surface with a yellow and white checked cloth beneath the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How can I make the hash browns extra crispy?

Press the hash browns into an even layer in a large nonstick skillet and cook undisturbed over medium-high heat until well browned before flipping. Removing excess moisture beforehand also helps achieve a golden crust.

What can I use instead of breakfast sausage?

You can substitute plant-based sausage or sautéed vegetables such as bell peppers and mushrooms for a vegetarian-friendly alternative.