Target: 6 × 4 inches · landscape

Loaded Hash Brown Bowl

30 min · 2 bowls

Ingredients

□ 12 oz frozen shredded hash browns, thawed and squeezed very dry

□ 2 tbsp neutral high-heat oil, such as canola

□ 1/2 tsp kosher salt

□ 1/4 tsp freshly ground black pepper

□ 6 oz bulk breakfast sausage

□ 1/4 cup finely diced yellow onion (optional)

□ 1/2 cup shredded sharp cheddar cheese

□ 2 large eggs

□ 1 tbsp unsalted butter

□ 2 tbsp thinly sliced scallions

□ 1 tsp hot sauce (optional, for serving)

1. Dry hash browns well. Brown sausage; soften optional onion during its last 3 minutes.

2. Heat oiled broad skillet or griddle. Spread potatoes loosely, season, and leave untouched until deeply golden.

3. Turn and crisp the hash browns. Separately fry eggs over easy in butter while the second side cooks.

4. Divide potatoes into bowls, add cheddar and sausage, then top each with an egg and scallions; pass optional hot sauce.

Cook’s note: An uncrowded layer and an undisturbed first side protect the hash browns' crisp crust.