Loaded Hash Browns with Eggs (Print Version)
Golden crispy hash browns piled high with fluffy eggs, fresh avocado, and cottage cheese for a satisfying morning meal.
# Recipe Ingredients:
→ 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
# Directions:
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, with sunny side up or over-easy recommended. Season with salt and pepper.
03 - Arrange sliced avocado and a generous scoop of cottage cheese on top of each hash brown portion.
04 - Place one fried egg on top of each serving.
05 - Sprinkle with green onions, cherry tomatoes, and cilantro or parsley. Drizzle with hot sauce if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The contrast between crispy hash browns and creamy toppings creates this perfect textural experience that feels indulgent but comes together in under 40 minutes
- Protein from eggs and cottage cheese keeps you full for hours without that heavy breakfast crash
02 -
- If your hash browns aren't getting crispy, they probably still have too much moisture—try pressing them between paper towels before cooking
- Work in batches if your skillet is crowded because overcrowding creates steam instead of crunch
03 -
- Preheat your skillet for a full 2 to 3 minutes before adding oil—cold pans equals soggy potatoes
- Cast iron gives the best crust if you have it, but nonstick works perfectly fine