Hash Brown Breakfast Bowls (Printable)
Hearty breakfast bowls with crispy hash browns, scrambled eggs, sausage, cheese, and fresh toppings.
# What You 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, 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 Cook:
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 - Add breakfast sausage to the same skillet. Break up with a spatula and cook for 5–7 minutes until browned and cooked through. Drain excess fat if necessary. Spoon sausage over 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.
# Expert Tips:
01 -
- Everything comes together in one skillet with minimal cleanup
- Perfect for using up leftover toppings or customizing for picky eaters
02 -
- Frozen hash browns need to be completely thawed and patted dry or they will steam instead of crisp up
- Overcooking the eggs makes them rubbery so pull them off the heat while they still look slightly underdone
03 -
- Use two skillets simultaneously to cook hash browns and sausage at the same time
- Warm your serving bowls in the oven so everything stays hot longer