Description
Simple and flavorful breakfast bowls with crispy hash browns, scrambled eggs, sausage, and fresh toppings.
Ingredients
Scale
- 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