I love a good weekend brunch and my Hash Brown Breakfast Bowls are my go-to. They are simple, warm, and full of flavor, and they come together fast for a hungry crew. If you like a crispy base, you might also enjoy my breakfast pizza with a hash brown crust for a fun twist.
Dad James asked for this on his birthday one year, Mom Eva added extra salsa, and Sister Jennifer keeps stealing the avocado. We all smile when the bowls come to the table.
Your Ingredients List
- 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)
My Go-To Equipment
I use a large nonstick skillet and a spatula. I also keep a mixing bowl and a whisk close by. A set of bowls for serving makes the meal feel like a treat.
The Simple Steps to Follow
- Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat.
- Add hash browns in an even layer and sprinkle with salt and pepper.
- Cook undisturbed for 5 to 7 minutes until golden and crispy.
- Flip the hash browns and cook 4 to 5 more minutes.
- Remove hash browns and keep warm.
- Add 1 tablespoon oil to the skillet and brown the sausage, breaking it up.
- Remove the cooked sausage and set aside.
- Whisk eggs, milk, salt, and pepper in a bowl.
- Pour the egg mix into the skillet and gently scramble over medium heat.
- Remove eggs from heat when soft and set aside.
- Divide hash browns into four bowls.
- Top each bowl with scrambled eggs, sausage, and cheese.
- Add salsa, diced avocado, green onions, and cilantro as desired.
- Serve the bowls right away so the hash stays crisp.
Healthy Twists on a Classic
I like to swap turkey sausage or use plain cooked beans for a leaner bowl. You can add bell peppers or spinach into the eggs. For more protein ideas, try my take on baked cottage cheese eggs for a protein boost in the week.
Serving Suggestions From My Table
I serve these bowls with hot sauce on the side and a simple fruit salad. For an easy dessert after brunch, I love warm apple brownies or fresh fruit to balance the savory bowl.
Getting It Just Right
For crisp hash browns, do not crowd the pan. Let them brown without stirring. Use medium-high heat and a good nonstick pan. Taste and add salt at the end if you used salty cheese or sausage.
How to Store Leftovers
Cool leftovers within two hours and store in an airtight container. Keep in the fridge for up to three days. Reheat in a skillet over medium heat to keep the hash browns crisp, or microwave for a quick fix.
Enjoy Every Moment
I make these bowls when I want food that feels like a hug. They are easy to share and easy to change to your liking. Take a breath and enjoy the first bite.
A Few Common Questions
Can I make Hash Brown Breakfast Bowls ahead of time?
Yes. Cook the parts and store them separately. Reheat the hash browns in a skillet to keep them crisp and warm the eggs and sausage gently.
Can I change the meat in the Hash Brown Breakfast Bowls?
Absolutely. Swap the breakfast sausage for turkey sausage, bacon, or a plant-based crumble. You can also skip meat and add beans or roasted veggies.
How should I reheat leftovers of Hash Brown Breakfast Bowls?
Reheat in a skillet over medium heat for best texture. Cover briefly to warm the egg and sausage if needed. The microwave works for speed but may make the hash browns softer.
Print
Hash Brown Breakfast Bowls
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Simple and flavorful breakfast bowls with crispy hash browns, scrambled eggs, sausage, and fresh toppings.
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
- 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
- Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat.
- Add hash browns in an even layer and sprinkle with salt and pepper. Cook undisturbed for 5 to 7 minutes until golden and crispy.
- Flip the hash browns and cook 4 to 5 more minutes. Remove hash browns and keep warm.
- Add 1 tablespoon oil to the skillet and brown the sausage, breaking it up. Remove the cooked sausage and set aside.
- Whisk eggs, milk, salt, and pepper in a bowl. Pour the egg mix into the skillet and gently scramble over medium heat.
- Remove eggs from heat when soft and set aside.
- Divide hash browns into four bowls. Top each bowl with scrambled eggs, sausage, and cheese.
- Add salsa, diced avocado, green onions, and cilantro as desired. Serve the bowls right away so the hash stays crisp.
Notes
For crisp hash browns, do not crowd the pan and let them brown without stirring.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 300mg
Keywords: breakfast, brunch, hash browns, eggs, sausage, avocado