Description
A hearty and delicious breakfast bowl featuring crispy hash browns, scrambled eggs, sausage, and fresh toppings.
Ingredients
Scale
- 4 cups frozen shredded hash browns, thawed
- 3 tablespoons vegetable oil
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 6 large eggs
- 60 millilitres whole milk
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 200 grams breakfast sausage, casings removed
- 100 grams shredded cheddar cheese
- 120 millilitres salsa, mild or spicy
- 1 avocado, diced
- 2 green onions, sliced
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add thawed hash browns in an even layer. Season with salt and black pepper. Cook undisturbed for 5 to 7 minutes, until golden-brown and crisp. Flip and cook for another 4 to 5 minutes. Transfer to a plate and keep warm.
- Add remaining 1 tablespoon oil to the skillet. Add breakfast sausage and cook, breaking up with a spatula, until browned and fully cooked, about 6 to 8 minutes. Remove sausage from skillet and keep warm.
- In a bowl, whisk together eggs, milk, salt, and black pepper until fully blended. Pour egg mixture into skillet and gently cook over medium heat, stirring frequently, until softly scrambled. Remove from heat.
- Divide hash browns between four bowls. Top each with scrambled eggs, cooked sausage, cheddar cheese, salsa, diced avocado, green onions, and chopped cilantro if desired.
- Serve the assembled bowls at once, garnished to preference.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 370mg
Keywords: Hash Brown Breakfast Bowls