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Crispy Hash Brown Breakfast Bowls

The ultimate hearty breakfast bowl featuring a crispy golden hash brown base, savory crumbled sausage, fluffy scrambled eggs, melted cheddar cheese, and fresh avocado and pico de gallo.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Breakfast, Brunch, Main Course
Cuisine: American, Tex-Mex
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Hash Brown Base
  • 20 oz frozen shredded hash browns thawed slightly, or 4 fresh russet potatoes, grated
  • 3 tbsp cooking oil avocado or canola
  • 2 tbsp unsalted butter
  • 1 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
Protein and Eggs
  • 1 lb ground breakfast sausage mild or spicy
  • 8 eggs large
  • 2 tbsp milk or cream
  • 1 tbsp unsalted butter for eggs
Toppings
  • 1 cup sharp cheddar cheese shredded
  • 1 Hass avocado diced
  • 0.75 cup pico de gallo or chunky salsa
  • 0.25 cup fresh cilantro chopped
  • 2 green onions sliced

Equipment

  • Large Skillet or Cast Iron Pan
  • Medium non-stick skillet
  • Mixing bowls
  • Whisk

Method
 

  1. If using fresh potatoes, grate and soak in cold water for 5 minutes. Drain and wring out thoroughly in a clean towel to remove all moisture.
  2. Heat oil and 2 tablespoons of butter in a large skillet over medium-high heat. Spread hash browns in an even layer. Season with garlic powder, salt, and pepper. Press down firmly.
  3. Cook undisturbed for 6-8 minutes until the bottom is deeply golden brown. Flip and cook another 5-7 minutes until crispy on both sides. Remove and set aside.
  4. In a separate skillet, cook the breakfast sausage over medium heat, breaking it into crumbles, for 7-9 minutes until browned and cooked through. Remove with a slotted spoon.
  5. In a bowl, whisk eggs with milk and a pinch of salt and pepper. Melt 1 tablespoon of butter in a non-stick skillet over medium-low heat.
  6. Pour in eggs and gently fold with a silicone spatula until large, soft curds form and are just set. Remove from heat immediately.
  7. Assemble the bowls: Divide the crispy hash browns among four bowls. Top with warm sausage and hot scrambled eggs.
  8. Immediately sprinkle shredded cheddar over the hot eggs and meat to melt. Top with diced avocado and pico de gallo.
  9. Garnish with fresh chopped cilantro and sliced green onions. Serve immediately.

Notes

To prep ahead, cook the sausage and hash browns in advance and store in the fridge. Reheat hash browns in an air fryer to restore crispness before assembling with freshly scrambled eggs.