why make this recipe
Hash Brown Breakfast Bowls are a fantastic way to start your day with a filling and hearty meal. They combine crispy hash browns, fluffy scrambled eggs, and savory sausage, topped with fresh ingredients like avocado, cheese, and salsa. This dish is not only delicious but also customizable, allowing you to tweak it to your liking. Perfect for a family breakfast or meal prep for the week, these bowls will fuel you for whatever the day brings.
how to make Hash Brown Breakfast Bowls
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)
Directions
- 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 pepper. Cook undisturbed for 5-7 minutes until golden brown and crispy. Flip and cook for an additional 4-5 minutes. Remove from the skillet and set aside to keep warm.
- In the same skillet, add the remaining 1 tablespoon of oil. Crumble in the breakfast sausage. Cook, breaking it apart with a spatula, until browned and fully cooked, approximately 6-8 minutes. Remove the sausage from the skillet and set aside.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined. Pour the egg mixture into the skillet and cook over medium heat, stirring gently, until softly scrambled. Remove from heat.
- Divide the prepared hash browns evenly among four serving bowls. Top each bowl with a portion of the scrambled eggs, cooked sausage, shredded cheddar cheese, salsa, diced avocado, sliced green onions, and chopped cilantro, if using.
- Serve the breakfast bowls immediately, garnished as desired.
how to serve Hash Brown Breakfast Bowls
Serve Hash Brown Breakfast Bowls warm with your favorite toppings. You can add extra salsa, hot sauce, or even a dollop of sour cream for an extra flavor kick. These bowls are great for individual servings, making it easy for everyone to customize their feast.
how to store Hash Brown Breakfast Bowls
If you have leftovers, store them in an airtight container in the refrigerator. The bowls can last for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.
tips to make Hash Brown Breakfast Bowls
- Ensure the hash browns are well-thawed for better cooking.
- For crispier hash browns, do not stir them while cooking.
- Experiment with other toppings like jalapeños, bell peppers, or other types of cheese.
- Consider using turkey sausage for a lighter option.
variation
Feel free to customize your Hash Brown Breakfast Bowls by adding or swapping ingredients. You can use different proteins like bacon or ham or switch up the cheese to suit your taste. For a healthier version, opt for egg whites instead of whole eggs, and add more vegetables like sautéed spinach or mushrooms.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the components ahead of time. Store the cooked hash browns, sausage, and scrambled eggs separately in the refrigerator and assemble the bowls when ready to serve.
2. Can I use fresh hash browns instead of frozen?
Absolutely! Fresh hash browns will work just as well. Just make sure to cook them until they’re crispy.
3. What other toppings can I use?
You can get creative with toppings! Consider adding diced tomatoes, olives, or even crumbled feta cheese for added flavor.
Hash Brown Breakfast Bowls
Ingredients
Hash Brown Base
- 4 cups frozen shredded hash browns, thawed Ensure they are well-thawed for better cooking.
- 3 tablespoons vegetable oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Egg Mixture
- 6 large eggs
- 0.25 cup whole milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Toppings
- 7 ounces breakfast sausage, casings removed
- 1 cup shredded cheddar cheese
- 0.5 cup salsa (mild or spicy) Customize to preference.
- 1 whole avocado, diced
- 2 whole green onions, sliced
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Cooking the 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 pepper.
- Cook undisturbed for 5-7 minutes until golden brown and crispy.
- Flip and cook for an additional 4-5 minutes. Remove from the skillet and set aside to keep warm.
Cooking the Sausage
- In the same skillet, add the remaining 1 tablespoon of oil.
- Crumble in the breakfast sausage. Cook, breaking it apart with a spatula, until browned and fully cooked, approximately 6-8 minutes.
- Remove the sausage from the skillet and set aside.
Making Scrambled Eggs
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Pour the egg mixture into the skillet and cook over medium heat, stirring gently, until softly scrambled. Remove from heat.
Assembly and Serving
- Divide the prepared hash browns evenly among four serving bowls.
- Top each bowl with a portion of the scrambled eggs, cooked sausage, shredded cheddar cheese, salsa, diced avocado, sliced green onions, and chopped cilantro, if using.
- Serve the breakfast bowls immediately, garnished as desired.