Hash Brown Breakfast Bowls Recipe

Introduction

Start your day with hearty and flavorful Hash Brown Breakfast Bowls. Crispy hash browns, savory sausage, fluffy scrambled eggs, and fresh toppings come together to create a satisfying meal perfect for breakfast or brunch.

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
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 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

1. 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. Sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Cook undisturbed for 5-7 minutes until golden brown and crispy, then flip and cook for another 4-5 minutes. Remove the hash browns from the skillet and set aside to keep warm.
2. Step 2: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Crumble the breakfast sausage into the skillet and cook, breaking it apart with a spatula, until browned and fully cooked, about 6-8 minutes. Remove the cooked sausage and set aside.
3. Step 3: In a mixing bowl, whisk together the eggs, whole milk, ½ teaspoon salt, and ¼ teaspoon black 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. Step 4: Divide the crispy 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. Step 5: Serve the breakfast bowls immediately, garnished as desired.

Tips & Variations

• For extra crispiness, press the hash browns firmly into the skillet and avoid stirring until ready to flip.
• Substitute breakfast sausage with cooked bacon or chorizo for different flavor profiles.
• Use pepper jack cheese instead of cheddar for a spicy kick.
• Add a dollop of sour cream or a squeeze of lime juice for extra freshness.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the hash browns and sausage in a skillet over medium heat to retain crispness. Warm the scrambled eggs gently in the microwave or on low heat to avoid overcooking. Assemble bowls fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, simply omit the sausage and add extra veggies like sautéed peppers, mushrooms, or spinach for a vegetarian version.

Can I prepare this dish in advance?

You can cook the hash browns and sausage ahead of time and store them separately. Scramble the eggs fresh and assemble just before serving for best texture and flavor.

Hash Brown Breakfast Bowls Recipe

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★★★★★

4.9 from 122 reviews

Delicious and hearty Hash Brown Breakfast Bowls featuring crispy golden hash browns, savory breakfast sausage, fluffy scrambled eggs, and topped with cheddar cheese, fresh avocado, salsa, and green onions. Perfect for a satisfying breakfast or brunch.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Hash Browns

• 4 cups frozen shredded hash browns, thawed
• 3 tablespoons vegetable oil, divided
• ½ teaspoon salt
• ¼ teaspoon black pepper

Eggs

• 6 large eggs
• ¼ cup whole milk
• ½ teaspoon salt
• ¼ teaspoon black pepper

Sausage and Toppings

• 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

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

Notes

• Make sure to thaw the frozen hash browns completely before cooking to ensure they crisp properly.
• Use a nonstick skillet to prevent sticking and help with easy flipping of hash browns.
• Customize the salsa heat level to your preference: mild, medium, or spicy.
• Fresh avocado adds creaminess but can be omitted or substituted with guacamole.
• For a dairy-free version, omit the milk and cheese or use lactose-free alternatives.
• Cook the eggs gently and remove from heat promptly to keep them soft and fluffy.

Keywords: hash brown breakfast bowls, crispy hash browns, scrambled eggs, breakfast sausage, cheddar cheese, avocado, breakfast recipe, easy breakfast, brunch bowl