Hash Brown Breakfast Bowls
Crispy hash browns combined with scrambled eggs, sausage, cheddar, salsa, avocado, and fresh herbs create a hearty, flavorful breakfast bowl perfect for easy mornings.
Equipment
- 1 large nonstick skillet
- 1 Mixing bowls
- 1 spatula
- 1 chef’s knife
- 1 cutting board
Ingredients
- 4 cups frozen shredded hash browns thawed
- 3 tablespoons vegetable oil divided
- ½ teaspoon salt divided
- ¼ teaspoon black pepper divided
- 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 vegetable oil in a large nonstick skillet over medium-high heat. Spread thawed hash browns evenly, season with half the salt and pepper. Cook undisturbed until golden and crispy, 5-7 minutes.
- Flip hash browns and cook for another 4-5 minutes. Remove from skillet and keep warm.
- Add remaining 1 tablespoon of oil to the skillet. Crumble in the breakfast sausage and cook while breaking it apart until fully browned, about 6-8 minutes. Remove sausage and set aside.
- In a bowl, whisk eggs, milk, remaining salt, and pepper until combined. Pour into the skillet and cook over medium heat, stirring gently until softly scrambled. Remove from heat.
- Divide hash browns among four bowls. Top with scrambled eggs, cooked sausage, shredded cheddar, salsa, diced avocado, sliced green onions, and cilantro if desired.
- Serve immediately while warm.
Notes
- Use spicy salsa for extra heat or mild for a gentler flavor.
- Substitute turkey sausage for a leaner option.
- Assemble bowls in advance but add avocado just before serving to avoid browning.