Hash Brown Breakfast Bowls with Crispy Potatoes, Eggs, Sausage, and Fresh Toppings Recipe
Warm and satisfying Hash Brown Breakfast Bowls featuring crispy shredded hash browns, fluffy scrambled eggs, savory breakfast sausage, melted cheddar cheese, and fresh toppings like avocado, green onions, cilantro, and salsa. A perfect hearty breakfast that’s easy to prepare and customizable for your tastes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
Hash Browns Base
- 4 cups frozen shredded hash browns, thawed
- 3 tablespoons vegetable oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Egg and Sausage Component
- 6 large eggs
- ¼ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 7 ounces breakfast sausage, casings removed
Garnishes and Toppings
- 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
- Prepare Crispy Hash Browns: 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, sprinkle with salt and pepper, and cook undisturbed for 5-7 minutes until the bottom forms a golden crisp crust. Carefully flip sections and cook another 4-5 minutes until hash browns are crispy throughout. Remove from skillet and set aside on paper towels to drain excess oil.
- Cook Sausage: In the same skillet, add the remaining 1 tablespoon of oil. Crumble in the breakfast sausage and use a wooden spoon to break it into small pieces. Cook over medium heat for about 6-8 minutes until browned and fully cooked with no pink remaining. Transfer to a bowl, leaving some flavorful fat in the pan.
- Scramble Eggs: In a mixing bowl, whisk together eggs, milk, salt, and pepper until combined and slightly frothy. Pour into the skillet with leftover sausage fat and cook over medium heat. Gently fold the eggs with a silicone spatula, forming large soft curds. Remove from heat when eggs appear slightly underdone to keep them moist and creamy.
- Assemble Bowls: Divide the crispy hash browns evenly among four serving bowls. Top with scrambled eggs and browned sausage. While still hot, sprinkle shredded cheddar cheese so it melts slightly. Add a generous spoonful of salsa, diced avocado, sliced green onions, and chopped cilantro if desired.
- Serve: Serve the bowls immediately to enjoy the fresh toppings and warm ingredients at their best.
Notes
- High in protein with approximately 22g per serving.
- Can be prepped ahead for busy mornings by cooking hash browns and sausage the night before.
- For extra crispy hash browns, press and cook undisturbed in a large nonstick skillet.
- Store components separately to maintain texture; reheat hash browns in a dry skillet for best crispness.
- Cut avocado just before serving to prevent browning.
- Customize with variations like Southwest style (black beans, corn, jalapeños), Mediterranean (feta, spinach, tomatoes, olives), or loaded potato style (bacon bits, sour cream).
- Pairs well with fresh fruit salads and beverages like coffee, orange juice, or mimosas.
Keywords: hash brown breakfast bowls, crispy hash browns, scrambled eggs, breakfast sausage, cheddar cheese, avocado, salsa, easy breakfast, hearty breakfast bowl
