Hash Brown Breakfast Bowls Recipe

Introduction

Hash Brown Breakfast Bowls are a delicious and satisfying way to start your day. Crispy hash browns, savory sausage, fluffy scrambled eggs, and fresh toppings come together in this hearty breakfast bowl. It’s easy to make and perfect for busy mornings or weekend brunch.

Ingredients

• 4 cups frozen shredded hash browns, thawed
• 3 tablespoons vegetable oil
• 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

1. Step 1: Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Spread the thawed hash browns in an even layer. Sprinkle with half of the salt and pepper. Cook without stirring for 5–7 minutes until golden and crispy. Flip and cook another 4–5 minutes. Remove from skillet and keep warm.
2. Step 2: Add remaining 1 tablespoon of oil to the same skillet. Crumble in the breakfast sausage and cook over medium heat, breaking it apart with a spatula, until browned and cooked through about 6–8 minutes. Remove and set aside.
3. Step 3: In a bowl, whisk together eggs, milk, remaining salt, and pepper. Pour egg mixture into the skillet over medium heat. Stir gently until eggs are softly scrambled. Remove from heat.
4. Step 4: Divide crispy hash browns among four bowls. Top each with scrambled eggs, sausage, shredded cheddar, salsa, diced avocado, green onions, and cilantro if using.
5. Step 5: Serve immediately and enjoy a flavorful, hearty breakfast bowl.

Tips & Variations

• For extra crispiness, press hash browns firmly into the pan and avoid stirring until they brown well.
• Swap sausage for cooked bacon or turkey sausage for a different protein option.
• Add a dollop of sour cream or a drizzle of hot sauce for additional flavor.
• Use pepper jack cheese instead of cheddar for a spicy kick.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat hash browns and sausage in a skillet to retain crispness, then warm eggs gently in the microwave or on the stove. Assemble bowls fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, you can replace the breakfast sausage with plant-based sausage or sautéed vegetables like mushrooms and bell peppers for a vegetarian version.

Can I prepare parts of this recipe ahead of time?

You can cook the hash browns and sausage in advance and refrigerate them. Scramble the eggs fresh for best texture. Reheat components separately before assembling the bowls.

Hash Brown Breakfast Bowls Recipe

Print Recipe

★★★★★

4.6 from 141 reviews

These Hash Brown Breakfast Bowls combine crispy shredded hash browns, savory breakfast sausage, fluffy scrambled eggs, melted cheddar cheese, fresh salsa, creamy avocado, green onions, and cilantro for a hearty and satisfying morning meal. Perfect for busy mornings or brunch gatherings, this recipe delivers a delicious balance of textures and flavors using simple stovetop cooking techniques.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Hash Browns

• 4 cups frozen shredded hash browns, thawed
• 3 tablespoons vegetable oil, divided
• ½ teaspoon salt
• ¼ teaspoon black pepper

Egg Mixture

• 6 large eggs
• ¼ cup whole milk
• ½ teaspoon salt
• ¼ teaspoon black pepper

Other Ingredients

• 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

1. Prepare Crispy Hash Browns: Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Spread the thawed hash browns in an even layer and sprinkle with salt and pepper. Cook undisturbed for 5-7 minutes until the bottom is golden brown and crispy. Flip the hash browns carefully and cook for an additional 4-5 minutes until the other side is also crispy. Remove from the skillet and keep warm.
2. Cook Sausage: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the crumbled breakfast sausage and cook over medium heat, breaking it apart with a spatula, until browned and fully cooked, about 6-8 minutes. Remove the sausage from the skillet and set aside.
3. Scramble Eggs: In a mixing bowl, whisk together the eggs, whole milk, salt, and pepper until well combined. Pour the mixture into the skillet and cook over medium heat, stirring gently and continuously, until the eggs are softly scrambled and just set. Remove from heat.
4. Assemble Bowls: Evenly divide the crispy hash browns among four serving bowls. Top each with scrambled eggs, cooked sausage, shredded cheddar cheese, salsa, diced avocado, sliced green onions, and chopped cilantro if desired.
5. Serve Immediately: Serve the breakfast bowls right away while warm, garnished with extra cilantro or green onions if you like.

Notes

• Thaw the frozen hash browns beforehand for best crispiness.
• You can adjust the spice level of the salsa to your preference.
• For a dairy-free alternative, substitute milk and cheese with nondairy options.
• To make this recipe vegetarian, omit the sausage and add sautéed mushrooms or plant-based sausage.
• Use a nonstick skillet or well-seasoned pan to prevent sticking and ensure even cooking.

Keywords: hash brown breakfast bowls, breakfast bowl recipe, scrambled eggs with sausage, easy breakfast bowl, brunch recipe