Loaded Hash Brown Bowl

Crisp shredded hash browns are topped with browned sausage, sharp cheddar, and over-easy eggs for two diner-style breakfast bowls.

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)

12-inch skillet or griddle · Small skillet · Nonstick egg pan · Thin metal spatula · Clean kitchen towel

Keep the crust crisp

Dry the potatoes thoroughly and resist turning them before a browned crust forms; steam and early stirring soften the edges.

Two-bowl timing

Brown sausage first, then cook the potatoes while frying the eggs in a separate pan during the final few minutes.

01. Thaw and squeeze hash browns very dry, then stage the toppings before cooking starts.

02. Brown sausage in a small skillet; if using onion, soften it in the sausage fat for the final 3 minutes.

03. Warm a broad oiled skillet or griddle over medium-high; split the potatoes into batches if the surface would be crowded.

04. Spread hash browns loosely, season, and leave them untouched 6 to 8 minutes until the underside is deeply golden.

05. Turn in broad sections and cook 4 to 5 minutes more, keeping the layer open so moisture escapes.

06. Cook eggs over easy in butter in a separate pan while the hash browns finish; the yolks should remain fluid.

07. Divide hot potatoes between bowls, add cheddar and sausage, then set an egg on each and finish with scallions.

08. Pass optional hot sauce at the table and serve right away while the potato crust is crisp.