Loaded Hash Browns with Eggs (Print View)

Crispy hash browns loaded with fried eggs, fresh avocado, and cottage cheese for a hearty breakfast.

# Ingredient List:

→ Hash Browns

01 - 3 cups frozen shredded hash browns, thawed and patted dry (or freshly grated potatoes squeezed to remove excess moisture)
02 - 2 tablespoons olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon freshly ground black pepper

→ Toppings

05 - 4 large eggs
06 - 1 tablespoon unsalted butter
07 - 1 large ripe avocado, halved, pitted, and sliced
08 - 1 cup small-curd cottage cheese
09 - 2 green onions, both white and green parts, thinly sliced
10 - ½ cup cherry tomatoes, halved (optional)
11 - 2 tablespoons fresh cilantro or flat-leaf parsley, chopped (optional)
12 - Hot sauce to taste (optional)
13 - Salt and freshly ground black pepper to taste

# How to Make:

01 - Heat olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add hash browns and spread into an even, compact layer. Season with salt and pepper. Cook undisturbed for 5-7 minutes until deep golden brown and crispy on bottom. Flip in sections and cook another 5-7 minutes until both sides are crisp and potatoes are tender throughout. Transfer immediately to 4 serving plates.
02 - While hash browns cook, melt butter in a separate 8-inch nonstick skillet over medium heat. Crack eggs into pan, being careful not to break yolks. Cook until whites are set but yolks remain runny, about 3 minutes for sunny-side up. For over-easy, carefully flip and cook 30 seconds longer. Season with salt and pepper.
03 - Divide sliced avocado evenly among the 4 plates, arranging alongside the crispy hash browns. Add a generous scoop (about ¼ cup) of cottage cheese to each plate.
04 - Place one fried egg directly on top of each hash brown portion, allowing the yolk to remain intact.
05 - Sprinkle each serving with sliced green onions. Add halved cherry tomatoes and chopped cilantro or parsley if using. Drizzle with hot sauce to taste. Serve immediately while eggs are hot and hash browns remain crisp.

# Expert Advice:

01 -
  • Everything crispy and creamy happens on one plate in under 35 minutes
  • Protein from three different sources keeps you full straight through lunch
  • You can customize the toppings based on whatever's in your fridge
02 -
  • Dont rush the hash brown flipping or they'll fall apart into a sad mess
  • Patting thawed hash browns completely dry is the secret to restaurant-style crispiness
  • Room temperature cottage cheese tastes much better than cold straight from the fridge
03 -
  • Cook hash browns in two batches if your skillet is crowded for better browning
  • Use a fish spatula for the easiest flipping without breaking the crispy layer

Go Back