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Loaded Crispy Hash Brown Breakfast Bowls

A savory breakfast bowl featuring a base of golden crispy hash browns topped with bacon, sunny-side-up eggs, fresh avocado, and pico de gallo.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 bowls
Course: Breakfast, Brunch
Cuisine: American, Tex-Mex
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Hash Brown Base
  • 4 cups frozen shredded hash browns thawed and dried
  • 4 tbsp butter divided
  • 2 tbsp vegetable oil
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
Toppings
  • 4-6 strips bacon
  • 2 large eggs
  • 1 large avocado sliced
  • 0.25 cup sour cream
  • 2 green onions chopped
Quick Pico de Gallo
  • 2 Roma tomatoes diced
  • 0.25 white onion diced
  • 1 tbsp lime juice

Equipment

  • Large skillet (Cast iron preferred)
  • Spatula
  • Cutting board
  • Knife

Method
 

  1. Mix tomatoes, onion, and lime juice in a small bowl to make pico de gallo. Set aside.
  2. Fry bacon in a large skillet over medium heat until crispy. Remove bacon, keep 1 tbsp fat in pan.
  3. Add oil and 2 tbsp butter to skillet. Add hash browns, season with garlic/onion powder, salt, and pepper.
  4. Cook undisturbed for 5-7 mins until golden. Flip, add remaining butter, and cook 5-7 mins more. Divide into bowls.
  5. Fry eggs in a non-stick pan until whites are set and yolks are runny.
  6. Top hash browns with egg, bacon, avocado, pico de gallo, and a dollop of sour cream.
  7. Garnish with green onions and serve hot.

Notes

For best results, squeeze all excess moisture out of potatoes if using fresh. Serve with hot sauce.