Description
A delightful breakfast combining crispy hash browns, hearty eggs, sausage, and fresh toppings for a nutritious start to the day.
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
- 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 the 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 the hash browns and cook for an additional 4-5 minutes. Once cooked, remove them 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 and cook 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, 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
Serve immediately for best freshness. Leftovers can be stored in an airtight container in the fridge for 1-2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American