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Hash Brown Breakfast Bowls

Warm, simple bowls filled with crispy hash browns, eggs, sausage, and cheese, topped with fresh avocado and salsa for a comforting breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the hash brown bowl
  • 4 cups Frozen Shredded Hash Browns (Thawed)
  • 2 tablespoons Vegetable Oil (Olive oil is a healthier substitute)
  • 4 large Eggs (Egg whites can be a lighter alternative)
  • 1/4 cups Whole Milk (Almond or oat milk offers a dairy-free option)
  • 1 lb Breakfast Sausage (Plant-based substitute optional; go gluten-free if needed)
  • 1 cup Shredded Cheddar Cheese (Monterey Jack or pepper jack for different flavor)
  • 1/2 cup Salsa (Adjust to spice level preference)
  • 1 medium Avocado (Sprinkle with lime juice to keep fresh)
  • 1/4 cup Green Onions (Chopped, optional garnish)
  • 1/4 cup Fresh Cilantro (Chopped, optional garnish)

Method
 

Preparation
  1. Heat a large skillet over medium-high heat and add the vegetable oil until it shimmers.
  2. Spread the thawed hash browns in an even layer; press down with a spatula and let them cook undisturbed until golden brown and crisp on the bottom, about 6–8 minutes.
  3. Flip the hash brown layer in sections and brown the other side for another 5 minutes until both sides show golden edges.
  4. Brown the breakfast sausage in a separate pan, breaking it into small pieces; cook until no pink remains and the aroma turns savory, about 6 minutes.
  5. Whisk eggs with milk, then pour over the crisped hash browns in the skillet; stir gently to combine with sausage.
  6. Cook, stirring occasionally, until eggs set but stay moist, about 3–4 minutes.
  7. Sprinkle cheese over everything, cover for 1 minute so it melts, then remove from heat.
Serving
  1. Serve into bowls and top with salsa, sliced avocado, green onions, and cilantro.

Notes

Use fresh potatoes for a crisper crust. Olive oil adds flavor and heart-health benefits. Tomato salsa brightens the whole bowl. Lime keeps avocado from browning quickly. Store in an airtight container for up to 3 days, or freeze portions for up to 2 months. Reheat gently to maintain crispness.