Description
Hearty hash brown breakfast bowls loaded with crispy golden potatoes, fluffy scrambled eggs, savory sausage, melted cheese, and fresh toppings for a satisfying morning meal.
Ingredients
- 4 cups frozen or freshly grated hash browns
- 2 tablespoons olive oil or butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 large eggs
- 1/4 cup milk
- 1/2 pound breakfast sausage, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup diced bell peppers
- 1/4 cup chopped green onions
- 1/2 cup diced tomatoes
- Hot sauce or salsa for serving (optional)
Instructions
- Heat 1 tablespoon oil or butter in a large skillet over medium-high heat. Add hash browns, season with salt and pepper, and cook for 8–10 minutes, stirring occasionally, until crispy and golden brown. Divide among serving bowls.
- In a bowl, whisk together eggs and milk until combined.
- Heat remaining oil or butter in a skillet over medium heat. Pour in eggs and cook gently, stirring frequently, until softly scrambled.
- Top hash browns with scrambled eggs and cooked sausage.
- Sprinkle shredded cheddar cheese over the warm ingredients so it melts slightly.
- Add diced bell peppers, tomatoes, and green onions on top.
- Serve immediately with hot sauce or salsa if desired.
Notes
- For a vegetarian option, omit sausage or replace with black beans or sautéed mushrooms.
- Add avocado slices for extra creaminess.
- For crispier hash browns, press them down in the skillet and avoid stirring too often.
- Great for meal prep—store components separately for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American