Hash Brown Breakfast Bowls (Print)
Crispy hash browns topped with eggs, cheese, and veggies. A flavorful morning treat.
# Ingredients:
→ For the Hash Brown Base
01 -
4 cups frozen shredded hash browns, thawed
02 -
2 tablespoons olive oil or melted butter
03 -
½ teaspoon salt
04 -
½ teaspoon black pepper
05 -
½ teaspoon garlic powder
06 -
½ teaspoon smoked paprika (optional)
→ For the Protein Layer
07 -
½ lb breakfast sausage, ground beef, or bacon
08 -
Salt to taste
09 -
Pepper to taste
→ For the Eggs and Cheese
10 -
6 large eggs
11 -
1½ cups shredded cheddar, Colby Jack, or Monterey Jack cheese
→ Vegetables and Toppings
12 -
½ cup diced bell peppers (red or green)
13 -
¼ cup diced onion
14 -
2 tablespoons chopped green onions
15 -
Avocado slices (optional)
16 -
Sour cream (optional)
17 -
Salsa (optional)
18 -
Hot sauce (optional)
# Directions:
01 -
Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper or grease a large oven-safe skillet. Squeeze out excess moisture from the thawed hash browns using a clean kitchen towel. Toss the hash browns with olive oil or melted butter, salt, pepper, garlic powder, and smoked paprika. Spread into an even layer on the prepared baking sheet and bake for 25–30 minutes, flipping halfway through, until golden brown and crispy.
02 -
While the hash browns are baking, heat a skillet over medium heat. Cook breakfast sausage, ground beef, or bacon until fully cooked through. If using bacon, cook until crispy and then crumble. Drain excess grease and set aside.
03 -
Using the same skillet, sauté diced bell peppers and onions for 2–3 minutes until softened but still slightly crisp. Season with a light sprinkle of salt and pepper.
04 -
Remove the baked hash browns from the oven. Use the back of a spoon to create small wells in the potato layer. Crack one egg into each well. Sprinkle shredded cheese evenly over the hash browns, followed by the cooked protein and sautéed vegetables.
05 -
Return the pan to the oven and bake at 220°C (425°F) for 8–12 minutes, depending on egg doneness preference: 8 minutes for runny yolks, 10 minutes for jammy yolks, or 12 minutes for fully cooked yolks.
06 -
Remove the pan from the oven and garnish with chopped green onions, avocado slices, sour cream, salsa, or hot sauce. Serve immediately while hot and crispy.