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Hash Brown Breakfast Bowls

A delightful and hearty way to start your day, these bowls blend crispy hash browns with fluffy scrambled eggs, savory sausage, and a variety of toppings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 4 cups frozen shredded hash browns, thawed
  • 3 tablespoons vegetable oil For cooking hash browns
Seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
Eggs
  • 6 large eggs
  • ¼ cup whole milk
Sausage
  • 7 ounces breakfast sausage, casings removed Can be substituted with turkey sausage or omitted for vegetarian option.
Toppings
  • 1 cup shredded cheddar cheese Any melty cheese can be used.
  • ½ cup salsa Mild or spicy
  • 1 avocado, diced
  • 2 green onions, sliced
  • 2 tablespoons fresh cilantro, chopped (optional)

Method
 

Cooking Hash Browns
  1. Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat.
  2. Add thawed hash browns in an even layer and sprinkle with salt and pepper.
  3. 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.
Cooking Sausage
  1. In the same skillet, add the remaining 1 tablespoon of oil.
  2. Crumble in the breakfast sausage and 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.
Scrambling Eggs
  1. In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  2. Pour the egg mixture into the skillet and cook over medium heat, stirring gently, until softly scrambled. Remove from heat.
Assembling Bowls
  1. Divide the prepared hash browns evenly among four serving bowls.
  2. 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.
Serving
  1. Serve the breakfast bowls immediately, garnished as desired.

Notes

For storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Ingredients can be frozen separately for up to 2 months.