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Hash Brown Breakfast Bowls with Eggs, Cheddar, and Veggies Recipe

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A delicious and hearty Hash Brown Breakfast Bowl featuring crispy baked hash browns topped with eggs, melted cheese, savory protein options, and sautéed vegetables. This gluten-free American breakfast dish is perfect for a flavorful morning treat and serves four.

Ingredients

For the Hash Brown Base

  • 4 cups frozen shredded hash browns, thawed
  • 2 tablespoons olive oil or melted butter
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika (optional)

For the Protein Layer

  • ½ lb breakfast sausage, ground beef, or bacon
  • Salt to taste
  • Pepper to taste

For the Eggs and Cheese

  • 6 large eggs
  • 1½ cups shredded cheddar, Colby Jack, or Monterey Jack cheese

Vegetables and Toppings

  • ½ cup diced bell peppers (red or green)
  • ¼ cup diced onion
  • 2 tablespoons chopped green onions
  • Avocado slices (optional)
  • Sour cream (optional)
  • Salsa (optional)
  • Hot sauce (optional)

Instructions

  1. Prepare and Bake Hash Browns: Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper or grease a large oven-safe skillet. Squeeze out excess moisture from the thawed hash browns using a clean kitchen towel. Toss the hash browns with olive oil or melted butter, salt, pepper, garlic powder, and smoked paprika. Spread into an even layer on the prepared baking sheet and bake for 25–30 minutes, flipping halfway through, until golden brown and crispy.
  2. Cook Protein: While the hash browns are baking, heat a skillet over medium heat. Cook breakfast sausage, ground beef, or bacon until fully cooked through. If using bacon, cook until crispy then crumble. Drain excess grease and set aside.
  3. Sauté Vegetables: Using the same skillet, sauté diced bell peppers and onions for 2–3 minutes until softened but still slightly crisp. Season with a light sprinkle of salt and pepper.
  4. Add Eggs and Cheese: Remove the baked hash browns from the oven. Use the back of a spoon to create small wells in the potato layer. Crack one egg into each well. Sprinkle shredded cheese evenly over the hash browns, followed by the cooked protein and sautéed vegetables.
  5. Bake to Finish: Return the pan to the oven and bake at 220°C (425°F) for 8–12 minutes depending on egg doneness preference: 8 minutes for runny yolks, 10 minutes for jammy yolks, or 12 minutes for fully cooked yolks.
  6. Garnish and Serve: Remove the pan from the oven and garnish with chopped green onions, avocado slices, sour cream, salsa, or hot sauce. Serve immediately while hot and crispy.

Notes

  • The smoked paprika adds a subtle smoky flavor; omit if preferred.
  • Use a clean kitchen towel to squeeze out moisture from hash browns for extra crispiness.
  • For vegetarian option, omit the protein layer or substitute with plant-based sausage.
  • Adjust egg baking time to your preferred yolk consistency.
  • Serve with additional toppings like avocado and salsa for extra freshness and flavor.

Find it online: https://recipesvow.com/hash-brown-breakfast-bowls-with-eggs-cheddar-and-veggies-recipe/