why make this recipe
Hash Brown Breakfast Bowls are a delicious and hearty way to start your day. They combine crispy hash browns with fluffy scrambled eggs, savory sausage, and fresh toppings that bring flavor and texture to your morning meal. This recipe is also versatile, allowing you to customize each bowl to suit your taste. Plus, it’s easy to prepare, making it perfect for busy mornings or leisurely brunches with family and friends.
how to make Hash Brown Breakfast Bowls
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
- 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)
Directions :
Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Add thawed hash browns in an even layer. Sprinkle with salt and pepper. Cook undisturbed for 5-7 minutes until golden brown and crispy. Flip and cook for an additional 4-5 minutes. Remove from the skillet and set aside to keep warm.
In the same skillet, add the remaining 1 tablespoon of oil. Crumble in the breakfast sausage. Cook, breaking it apart with a spatula, until browned and fully cooked, approximately 6-8 minutes. Remove the sausage from the skillet and set aside.
In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined. Pour the egg mixture into the skillet and cook over medium heat, stirring gently, until softly scrambled. Remove from heat.
Divide the prepared hash browns evenly among four serving bowls. Top each bowl with a portion of the scrambled eggs, cooked sausage, shredded cheddar cheese, salsa, diced avocado, sliced green onions, and chopped cilantro, if using.
Serve the breakfast bowls immediately, garnished as desired.
how to serve Hash Brown Breakfast Bowls
To serve Hash Brown Breakfast Bowls, place each bowl on the table and let everyone customize their toppings. You can offer extras like hot sauce, more cheese, or additional veggies for those who want to add a personal touch. Enjoy these bowls warm for the best flavor and texture.
how to store Hash Brown Breakfast Bowls
If you have leftovers, you can store the bowls in an airtight container in the refrigerator for up to 3 days. Keep the toppings separate from the hash browns and eggs to maintain their freshness. When ready to eat, reheat the components in the microwave or on the stovetop until warmed through.
tips to make Hash Brown Breakfast Bowls
- Make sure to thaw the hash browns completely for even cooking.
- Use a nonstick skillet to help prevent sticking and make cleanup easier.
- Customize the toppings based on what you have on hand or what you love, such as different types of cheese or vegetables.
- For a healthier version, consider using turkey sausage or egg whites.
variation
You can easily change up this recipe by using different types of meat, such as diced ham or bacon. Also, try adding other toppings like bell peppers, spinach, or different types of cheese to suit your preferences.
FAQs
Q: Can I make the hash browns from scratch?
A: Yes, you can shred fresh potatoes and prepare them just like the frozen ones, but make sure to squeeze out excess moisture for a crispy texture.
Q: Can I freeze the breakfast bowls?
A: It’s best to freeze the components separately. You can freeze the hash browns and sausage, but the cooked eggs and fresh toppings should be enjoyed fresh.
Q: How can I make it vegetarian?
A: Simply omit the sausage and replace it with sautéed vegetables or beans for added protein while keeping it vegetarian-friendly.
Hash Brown Breakfast Bowls
Ingredients
For the Hash Browns
- 4 cups frozen shredded hash browns, thawed Make sure to thaw completely for even cooking.
- 3 tablespoons vegetable oil For cooking the hash browns.
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Scrambled Eggs and Sausage
- 6 large eggs
- ¼ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 7 ounces breakfast sausage, casings removed Can substitute with turkey sausage for a healthier version.
Toppings
- 1 cup shredded cheddar cheese
- ½ cup salsa Choose mild or spicy according to preference.
- 1 avocado, diced
- 2 green onions, sliced
- 2 tablespoons fresh cilantro, chopped Optional for garnish.
Instructions
Cooking Hash Browns
- Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat.
- Add thawed hash browns in an even layer and sprinkle with salt and pepper.
- Cook undisturbed for 5-7 minutes until golden brown and crispy.
- Flip and cook for an additional 4-5 minutes. Remove from the skillet and set aside to keep warm.
Cooking Sausage and Eggs
- In the same skillet, add the remaining 1 tablespoon of oil.
- Crumble in the breakfast sausage and cook, breaking it apart with a spatula, until browned and fully cooked, approximately 6-8 minutes.
- Remove the sausage from the skillet and set aside.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Pour the egg mixture into the skillet and cook over medium heat, stirring gently, until softly scrambled.
- Remove from heat.
Assembly
- Divide the prepared hash browns evenly among four serving bowls.
- Top each bowl with a portion of the scrambled eggs, cooked sausage, shredded cheddar cheese, salsa, diced avocado, sliced green onions, and chopped cilantro, if using.
- Serve the breakfast bowls immediately, garnished as desired.