Description
A comforting one-pan breakfast bowl featuring crispy hash browns, scrambled eggs, sausage, and fresh toppings.
Ingredients
Scale
- 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
- 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. 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.
Notes
Let the potatoes cook undisturbed for the best texture. Keep eggs soft for creaminess. Warm bowls help the cheese melt nicely.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 300mg