Hash Brown Breakfast Bowls (Printable)

Hearty breakfast bowls with crispy hash browns, scrambled eggs, sausage, cheese, and fresh toppings for a satisfying morning meal.

# What You'll Need:

→ Hash Browns

01 - 4 cups frozen shredded hash browns, thawed
02 - 2 tablespoons vegetable oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Eggs

05 - 6 large eggs
06 - 1/4 cup whole milk
07 - 1/4 teaspoon salt
08 - 1 tablespoon unsalted butter

→ Sausage

09 - 8 oz breakfast sausage, casings removed

→ Toppings

10 - 1 cup shredded cheddar cheese
11 - 1/2 cup diced tomatoes
12 - 1/4 cup sliced green onions
13 - 1 avocado, sliced
14 - Hot sauce, for serving

# How-To Steps:

01 - Heat vegetable oil in a large non-stick skillet over medium-high heat. Add thawed hash browns, season with salt and pepper, and cook for 12–15 minutes, flipping occasionally, until golden and crispy. Divide among four serving bowls.
02 - In the same skillet, add breakfast sausage. Break up with a spatula and cook for 5–7 minutes until browned and cooked through. Drain excess fat if necessary. Spoon sausage over the hash browns.
03 - Whisk eggs, milk, and salt together in a bowl. Heat butter in a clean non-stick skillet over medium heat. Add eggs and cook, gently stirring, until just set and fluffy, about 3–4 minutes. Spoon scrambled eggs into the bowls.
04 - Top each bowl with shredded cheddar cheese, diced tomatoes, green onions, and avocado slices. Add hot sauce if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything cooks in one skillet so you spend less time washing dishes and more time eating
  • The crispy, salty, creamy combination hits every craving at once
  • You can customize the toppings based on what is in your fridge
02 -
  • Do not skip thawing the hash browns or they will steam instead of crisp up
  • Take the scrambled eggs off the heat while they still look slightly underdone
  • Let the sausage drain on paper towels if there is excess grease
03 -
  • Use a wide skillet so the hash browns can spread out and crisp evenly
  • Season eggs at the beginning, not the end, for the best flavor

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