Hash Brown Breakfast Bowls (Recipe for Printing)

A perfect weekend brunch: golden hash browns topped with sausage and scrambled eggs, finished with fresh toppings. Great for Mother's Day or cozy winter mornings. Save & click.

# What You Need:

→ Hash Browns

01 - 3 cups frozen hash brown potatoes, thawed
02 - 3 tablespoons vegetable oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon ground black pepper

→ Sausage

05 - 12 ounces breakfast sausage, crumbled

→ Eggs

06 - 6 large eggs
07 - 1/4 cup whole milk
08 - 1/4 teaspoon kosher salt
09 - 1/8 teaspoon ground black pepper

→ Optional Toppings

10 - 1/2 cup shredded Monterey Jack or pepper Jack cheese
11 - 1/2 cup chopped fresh tomatoes
12 - 1/2 cup sautéed spinach

# How to Make It:

01 - Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Evenly spread thawed hash brown potatoes into the pan, ensuring no overcrowding. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Allow to cook undisturbed for 5 to 7 minutes until the bottom is golden brown. Carefully flip sections and continue cooking for 4 to 5 minutes, until consistently crisp. Transfer hash browns to a plate lined with paper towels to drain excess oil.
02 - In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add crumbled breakfast sausage and cook over medium-high heat, breaking up the meat with a spoon. Sauté for 6 to 8 minutes until browned and no pink remains. Transfer cooked sausage to a bowl, leaving a small amount of drippings in the pan.
03 - In a medium bowl, whisk together eggs, whole milk, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until mixture is frothy and smooth. Pour the eggs into the skillet with remaining sausage fat. Cook over medium heat, gently folding the eggs with a silicone spatula as they set, forming large soft curds. Remove from heat when eggs still appear slightly glossy to prevent overcooking.
04 - Divide the crispy hash browns evenly among four serving bowls. Layer with browned sausage and top with scrambled eggs. Garnish with preferred toppings such as shredded cheese, fresh tomatoes, or sautéed spinach. Serve immediately.

# Extra Tips:

01 - Excess moisture in thawed hash browns should be squeezed out with a clean kitchen towel for best crispness.
02 - Utilizing a single skillet for all components builds deeper flavor, especially for the eggs.
03 - Offer toppings buffet-style for customizable servings.

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