Loaded Hash Browns with Eggs (Printable)
Crispy hash browns topped with fried eggs, fresh avocado, and cottage cheese for a protein-packed morning meal.
# What You'll Need:
→ Hash Browns
01 - 3 cups frozen shredded hash browns (or freshly grated potatoes, squeezed dry)
02 - 2 tablespoons olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper
→ Toppings
05 - 4 large eggs
06 - 1 tablespoon butter (for frying eggs)
07 - 1 large ripe avocado, sliced
08 - 1 cup cottage cheese
09 - 2 green onions, thinly sliced
10 - ½ cup cherry tomatoes, halved (optional)
11 - 2 tablespoons fresh cilantro or parsley, chopped (optional)
12 - Hot sauce, to taste (optional)
13 - Salt and pepper, to taste
# How-To Steps:
01 - Heat olive oil in a large nonstick skillet over medium-high heat. Add the hash browns, season with salt and pepper, and spread into an even layer. Cook undisturbed for 5-7 minutes until golden and crispy on the bottom, then flip and cook another 5-7 minutes until both sides are crisp and cooked through. Transfer to serving plates.
02 - Heat butter in another nonstick skillet over medium heat. Crack the eggs into the skillet and cook to desired doneness (sunny side up or over-easy recommended), seasoning with salt and pepper.
03 - Arrange sliced avocado and a generous scoop of cottage cheese on top of each hash brown portion.
04 - Top each serving with a fried egg.
05 - Sprinkle with green onions, cherry tomatoes, and cilantro or parsley. Drizzle with hot sauce if desired. Serve immediately while hot.
# Expert Advice:
01 -
- Everything you need for breakfast lands on one plate, no sides required
- The cottage cheese creates this incredible creamy tang that balances perfectly with crispy potatoes
- Ready in 35 minutes but tastes like you spent all morning cooking
02 -
- Dont touch the hash browns while they're cooking that first side or they wont develop the proper crust
- Cottage cheese might seem unusual on breakfast but trust me, the tang against the crispy potatoes is magic
03 -
- If your hash browns are still frozen, toss them in the pan straight from frozen no thawing needed
- Full-fat cottage cheese gives the best texture and flavor, but low-fat works if that's your preference