Loaded Hash Browns with Scrambled Eggs Recipe

Introduction

Loaded Hash Browns with Scrambled Eggs is a hearty and flavorful breakfast dish that combines crispy potatoes, fluffy eggs, and melted cheese with fresh veggies. It’s perfect for starting your day with a satisfying and delicious meal.

Ingredients

• 2 large russet potatoes, peeled and grated
• 4 eggs
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced bell peppers
• 1/4 cup diced onions
• Salt and pepper to taste
• 2 tablespoons butter
• Optional toppings: salsa, avocado, sour cream

Instructions

1. Step 1: Grate the peeled potatoes using a box grater. Squeeze out any excess moisture from the grated potatoes using a clean kitchen towel to ensure crispiness.
2. Step 2: In a large non-stick skillet, melt 1 tablespoon of butter over medium heat. Spread the grated potatoes evenly to form a layer, and cook for 5-7 minutes until the bottom is golden and crispy.
3. Step 3: In a bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs over the hash browns in the skillet and gently scramble with a spatula until cooked to your liking.
4. Step 4: Sprinkle shredded cheddar cheese over the eggs and hash browns, then add the diced bell peppers and onions on top.
5. Step 5: Cover the skillet with a lid and let the cheese melt for 1-2 minutes. Remove from heat and add your favorite toppings such as salsa, avocado, or sour cream.
6. Step 6: Serve hot and enjoy your loaded hash browns with scrambled eggs!

Tips & Variations

• For extra crispiness, allow the grated potatoes to rest in cold water for 10 minutes before drying and cooking.
• Swap bell peppers for jalapeños if you prefer a spicy kick.
• Add cooked bacon or sausage for more protein and flavor.
• Use a non-stick skillet for easier cooking and cleanup.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat to maintain crispiness, or microwave covered for 1-2 minutes until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen hash browns instead of fresh potatoes?

Yes, frozen hash browns can be used as a shortcut. Just be sure to thaw and drain them well before cooking to avoid excess moisture.

How do I prevent the hash browns from getting soggy?

Removing as much water as possible from the grated potatoes before cooking is key. Squeezing them in a kitchen towel and cooking over medium heat without overcrowding the pan helps keep them crispy.

Loaded Hash Browns with Scrambled Eggs Recipe

Print Recipe

★★★★★

4.6 from 68 reviews

Loaded Hash Browns with Scrambled Eggs is a hearty and delicious breakfast dish featuring crispy grated potatoes cooked to golden perfection, scrambled eggs, melted cheddar cheese, and sautéed bell peppers and onions. Served with optional toppings like salsa, avocado, and sour cream, this meal is satisfying and easy to prepare.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Main Ingredients

• 2 large russet potatoes, peeled and grated
• 4 eggs
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced bell peppers
• 1/4 cup diced onions
• Salt and pepper to taste
• 2 tablespoons butter

Optional Toppings

• Salsa
• Avocado
• Sour cream

Instructions

1. Prepare Potatoes: Start by grating the peeled russet potatoes using a box grater. Once grated, squeeze out any excess moisture from the potatoes using a clean kitchen towel to ensure crispiness during cooking.
2. Cook Hash Browns: Heat 1 tablespoon of butter in a large non-stick skillet over medium heat. Add the grated potatoes and spread them evenly to form a single layer. Cook for about 5-7 minutes until the bottom is golden brown and crispy.
3. Scramble Eggs: In a bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs over the cooked hash browns in the skillet. Using a spatula, gently scramble the eggs until they are cooked to your preferred consistency.
4. Add Cheese and Vegetables: Sprinkle the shredded cheddar cheese over the eggs and hash browns. Then add the diced bell peppers and onions evenly on top.
5. Melt Cheese: Cover the skillet with a lid and let it sit for 1-2 minutes to allow the cheese to melt thoroughly.
6. Serve: Remove from heat, garnish with optional toppings such as salsa, avocado, and sour cream. Serve hot and enjoy your loaded hash browns with scrambled eggs.

Notes

• To get extra crispy hash browns, ensure to squeeze out as much moisture as possible from the grated potatoes.
• You can customize toppings based on preference, including adding cooked bacon or chives.
• Use a non-stick skillet to prevent sticking and to cook the eggs and potatoes evenly.
• Adjust seasoning to taste, especially salt, depending on added toppings like salsa or sour cream.

Keywords: loaded hash browns, scrambled eggs, breakfast recipe, cheesy hash browns, skillet breakfast, easy breakfast