Description
These Hash Brown Breakfast Bowls are the ultimate cozy morning meal—crispy golden hash browns topped with fluffy eggs, savory sausage, melted cheddar, creamy avocado, and fresh salsa. Easy to customize and perfect for busy weekdays or relaxed weekend brunches.
Ingredients
-
4 cups frozen shredded hash browns, thawed
-
3 tablespoons vegetable oil, divided
-
Salt and black pepper, to taste
-
8 ounces breakfast sausage
-
4 large eggs
-
2 tablespoons whole milk
-
1 cup shredded cheddar cheese
-
1 ripe avocado, sliced
-
½ cup salsa
-
¼ cup sliced green onions
-
Fresh cilantro, chopped (optional)
Instructions
-
Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Add the hash browns in an even layer, season with salt and pepper, and cook undisturbed for 5–7 minutes until golden and crispy. Flip and cook another 4–5 minutes. Transfer to a plate.
-
In the same skillet, add the remaining tablespoon of oil and cook the breakfast sausage, breaking it into crumbles, until fully browned. Remove and set aside.
-
In a bowl, whisk together eggs, milk, salt, and pepper. Pour into the skillet and cook over medium heat, gently stirring until soft and just set.
-
Divide hash browns into serving bowls. Top with scrambled eggs, sausage, and shredded cheddar cheese.
-
Finish with avocado slices, salsa, green onions, and cilantro. Serve warm.
Notes
For extra crispiness, pat the hash browns dry before cooking.
Swap sausage for, turkey sausage, or black beans if desired.
These bowls are great for meal prep—store components separately and assemble when ready.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 36 g
- Saturated Fat: 13 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 245 mg