This bowl mixes crispy hash browns, soft scrambled eggs, browned sausage, cheese, salsa, and fresh toppings. It is fast to make and fills you up. It fits well with other breakfast recipes you like.
why make this recipe
You make this recipe because it is quick, filling, and tasty. It uses frozen hash browns so you save time. You can change toppings to match what you have. It feeds four people and works great for a busy morning or a slow weekend.
how to make Hash Brown Breakfast Bowls
Cook the hash browns until crispy, brown the sausage, and softly scramble the eggs. Then build bowls with cheese, salsa, avocado, green onion, and cilantro. For simple make-ahead tips, see this guide on freezing and storing make-ahead dishes which can help when you want to prep parts ahead.
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 (for eggs)
- ¼ teaspoon black pepper (for eggs)
- 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
Serve warm in bowls right after you build them. Offer extra salsa, hot sauce, or sour cream on the side. A squeeze of lime over the avocado adds fresh flavor. Serve with toast or fruit for a fuller meal.
how to store Hash Brown Breakfast Bowls
Cool leftovers to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat until hot, or microwave in short bursts, stirring between bursts. For best texture, re-crisp hash browns in a hot skillet before serving.
tips to make Hash Brown Breakfast Bowls
- Pat thawed hash browns dry with paper towels so they crisp better.
- Use a hot skillet and do not stir the hash browns too soon. Let them brown.
- Cook sausage well and drain extra fat if needed.
- For easier mornings, cook hash browns and sausage the night before. Reheat before adding eggs. See more recipe ideas that can inspire other make-ahead options.
- Slice avocado last to keep it fresh and bright.
variation (if any)
- Swap sausage for bacon, ham, or cooked chorizo.
- Use pepper jack or Monterey Jack cheese for more spice.
- Add black beans, corn, or roasted peppers for extra vegetables.
- Make it meat-free by skipping the sausage and adding beans or tofu.
FAQs
Q: Can I use fresh potatoes instead of frozen hash browns?
A: Yes. Grate raw potatoes, squeeze out extra water, then cook the same way. They may take a little longer to crisp.
Q: Can I make these ahead for meal prep?
A: Yes. Cook hash browns and sausage ahead and store separately. Reheat and add freshly scrambled eggs when ready to eat.
Q: Can I freeze leftovers?
A: You can freeze parts like cooked sausage or hash browns, but texture may change. Thaw in the fridge before reheating for best results.
Q: How do I keep the eggs soft?
A: Cook eggs low and remove them from heat when still a bit wet; they will finish cooking with residual heat.
Conclusion
For a protein-packed twist on hash brown bowls, check this recipe for a high-protein version that helps with meal prep: High Protein Egg & Hashbrown Breakfast Bowls. If you want a baked egg-in-hash-brown idea, see this baked eggs in cheesy hash brown bowls recipe for another simple method: Hash Brown Bowls – Homemade In The Kitchen.
Print
Hash Brown Breakfast Bowls
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Meat
Description
Quick and filling breakfast bowls filled with crispy hash browns, soft scrambled eggs, sausage, cheese, and fresh toppings.
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 (for eggs)
- ¼ teaspoon black pepper (for eggs)
- 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 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 keep warm.
- In the same skillet, add the remaining 1 tablespoon of oil. Crumble in the breakfast sausage and cook until browned and fully cooked, approximately 6–8 minutes. Remove from skillet.
- In a mixing bowl, whisk together the eggs, milk, 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, topping each with scrambled eggs, sausage, cheese, salsa, avocado, green onions, and cilantro if using.
- Serve immediately, garnished as desired.
Notes
Pat thawed hash browns dry for better crisping. Cook sausage properly and drain excess fat if needed. For meal prep, cook hash browns and sausage the night before and reheat before adding eggs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 300mg
Keywords: breakfast, hash browns, eggs, sausage, cheese, quick meal