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Crispy Hash Brown Breakfast Bowls

A hearty, savory breakfast bowl featuring a base of golden crispy hash brown coins, topped with fluffy scrambled eggs, browned sausage, and fresh Tex-Mex toppings.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Breakfast, Brunch
Cuisine: American, Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

The Hot Layers
  • 1 lb frozen hash brown rounds or tater tots
  • 1 lb breakfast sausage bulk, pork or turkey
  • 8 large eggs
  • 2 tbsp milk or heavy cream
  • 2 tbsp vegetable oil for frying
The Cold Toppings
  • 1 cup cheddar cheese shredded
  • 2 avocados sliced
  • 0.5 cup salsa or pico de gallo
  • 0.25 cup green onions chopped
  • 2 tbsp cilantro chopped

Equipment

  • Large Skillet
  • Spatula
  • Cutting board
  • Whisk

Method
 

  1. Heat oil in a large skillet over medium-high heat.
  2. Add hash brown rounds in a single layer. Fry for 4-5 minutes per side until deep golden brown and crispy. Remove and drain on paper towels. Season with salt.
  3. In the same skillet, add the sausage. Break it apart with a spoon and cook until browned and fully cooked through. Remove and set aside.
  4. Reduce heat to medium-low. Whisk eggs with milk, salt, and pepper.
  5. Pour eggs into the skillet and cook slowly, pushing gently with a spatula, until soft curds form but eggs are still moist.
  6. Assemble the bowls: Place hash browns at the bottom, top with sausage and eggs.
  7. Sprinkle with cheese immediately so it melts. Top with avocado slices, salsa, green onions, and cilantro.

Notes

For extra crispy potatoes, ensure the oil is hot before adding them and do not flip them until a crust forms.