If you’re craving a breakfast that’s hearty, flavorful, and downright irresistible, then the Loaded Hash Browns with Scrambled Eggs Recipe is exactly what you need. This dish brings together crispy, golden hash browns, fluffy scrambled eggs, melty cheddar cheese, and colorful veggies to create a beautiful blend of textures and tastes that feel like a warm morning hug. It’s a perfect start to your day or a comforting brunch to share with friends and family, combining simple ingredients into an impressive and satisfying plate that will quickly become a favorite in your morning rotation.
Ingredients You’ll Need
These ingredients are beautifully straightforward but each one plays a crucial role in bringing this dish to life. From the starchy russet potatoes that form the crispy base to the vibrant bell peppers that add crunch and color, every element enhances the taste, texture, and appearance of your loaded hash browns and scrambled eggs.
- Russet potatoes (2 large): Perfectly starchy for creating those crispy, golden hash browns you’ll love.
- Eggs (4): The creamy, tender scrambled eggs that bind the dish with richness.
- Shredded cheddar cheese (1/2 cup): Melts beautifully for that ooey-gooey, cheesy goodness.
- Diced bell peppers (1/4 cup): Adds sweetness and a pop of color that’s as delightful to the eyes as it is to the palate.
- Diced onions (1/4 cup): Brings a subtle savory sharpness that balances the dish.
- Salt and pepper: Essential for seasoning and bringing all the flavors together.
- Butter (2 tablespoons): Provides richness and helps achieve that golden crust on the hash browns.
- Optional toppings (salsa, avocado, sour cream): Adds freshness, creaminess, or zing depending on your mood.
How to Make Loaded Hash Browns with Scrambled Eggs Recipe
Step 1: Prepare the potatoes
Begin by peeling your russet potatoes and grating them with a box grater. This manual process forms the perfect texture for crispy hash browns. Next, squeeze out as much moisture as possible using a clean kitchen towel—this step is key to getting that satisfying crispiness without sogginess.
Step 2: Cook the hash browns
Heat 1 tablespoon of butter in a large non-stick skillet on medium heat. Spread the grated potatoes evenly so they have good contact with the pan. Let them cook undisturbed for 5 to 7 minutes until they develop a deep golden crust. Resist the urge to flip too soon—that patience pays off in crunchy hash browns.
Step 3: Scramble the eggs
In a bowl, whisk together your eggs with a pinch of salt and pepper for seasoning. Pour the egg mixture directly over the crisped hash browns still sizzling in the skillet. Then gently scramble the eggs with the potatoes, letting the two meld together into a cohesive, fluffy blend.
Step 4: Add cheese and veggies
Sprinkle shredded cheddar cheese evenly over your egg-and-potato mixture. Scatter diced bell peppers and onions on top to introduce sweetness and savoriness. These vibrant veggies not only add color but also layer in fresh flavor and crunch.
Step 5: Melt and serve
Cover the skillet with a lid, allowing the cheese to melt for 1 to 2 minutes right atop the hot skillet. Once the cheese is melted and everything is piping hot, remove from heat and get ready to serve your Loaded Hash Browns with Scrambled Eggs Recipe. For an extra touch, garnish with your favorite optional toppings like salsa, creamy avocado slices, or a dollop of sour cream.
How to Serve Loaded Hash Browns with Scrambled Eggs Recipe
Garnishes
Adding the right garnishes takes this dish from delicious to dazzling. Fresh salsa adds a zesty, tangy kick, while avocado slices bring creaminess and healthy fats. A spoonful of sour cream lends a slight tang that beautifully complements the rich eggs and buttery hash browns. Customize your plate to create a perfect bite each time.
Side Dishes
Complement your loaded hash browns and eggs with fresh fruit or a lightly dressed green salad to add brightness and balance. Crisp bacon or sausage links also pair wonderfully if you want to amp up the heartiness for a full breakfast spread that satisfies every craving.
Creative Ways to Present
For a fun twist, serve the loaded hash browns and scrambled eggs on individual cast iron skillets or colorful ceramic ramekins to keep things hot and visually stunning. Alternatively, use it as a base for a breakfast burrito wrap or stuff it inside an English muffin for a handheld delight that’s perfect for busy mornings.
Make Ahead and Storage
Storing Leftovers
Store any leftover loaded hash browns with scrambled eggs in an airtight container in the refrigerator. They will keep well for up to 3 days, making it easy to enjoy a satisfying breakfast or snack throughout the week without extra prep.
Freezing
If you want to freeze this dish, allow it to cool completely before wrapping it tightly in plastic wrap or placing it in a freezer-safe container. Keep it frozen for up to 2 months. Simply thaw overnight in the fridge before reheating for a quick and comforting meal.
Reheating
Reheat leftovers gently in a skillet over low-medium heat to preserve the crispiness of the hash browns and prevent the eggs from drying out. Alternatively, microwave using short bursts, stirring in between, until warmed evenly. Adding a tiny splash of water before microwaving can help keep the eggs moist.
FAQs
Can I use frozen hash browns instead of fresh potatoes?
Absolutely! Frozen hash browns can be a convenient shortcut, but make sure to thaw and pat them dry well to avoid excess moisture that could prevent crispiness in the pan.
What type of cheese works best in this recipe?
Cheddar cheese is a classic choice for its sharpness and meltability, but feel free to experiment with Monterey Jack, mozzarella, or pepper jack for extra flavor variations.
Can I add other vegetables to the dish?
Definitely! Spinach, mushrooms, or diced tomatoes all make great additions to boost nutrition and flavor. Just sauté harder veggies before combining to ensure they cook through.
Is this recipe suitable for meal prep?
Yes, it’s fantastic for meal prep since it reheats well and can be easily portioned out for multiple breakfasts. Just keep garnishes separate until serving for freshness.
How do I keep the hash browns crispy when cooking?
Removing excess moisture from the grated potatoes and cooking them undisturbed in butter over medium heat are essential steps to achieve a perfectly crispy exterior.
Final Thoughts
This Loaded Hash Browns with Scrambled Eggs Recipe is a total winner when you want a breakfast that feels special but is easy to prepare. The harmony of crisp potatoes, fluffy eggs, and melty cheese, enhanced with fresh veggies and personal toppings, makes it a comforting and crowd-pleasing start to any day. Give it a try—you might just find your new favorite way to wake up happy and full.
Print
Loaded Hash Browns with Scrambled Eggs Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 3 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
Hearty and comforting Loaded Hash Browns with Scrambled Eggs, combining crispy golden hash browns, fluffy scrambled eggs, melted cheddar cheese, and fresh veggies for a delicious American breakfast favorite.
Ingredients
Main Ingredients
- 2 large russet potatoes
- 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
- Prepare the potatoes: Peel and grate the russet potatoes using a box grater. After grating, remove as much moisture as possible by squeezing the potatoes in a clean kitchen towel to ensure crispy hash browns.
- Cook the hash browns: Heat 1 tablespoon of butter in a large non-stick skillet over medium heat. Spread the grated potatoes evenly in the skillet and cook undisturbed for 5-7 minutes until they turn golden and crispy on the bottom.
- Scramble the eggs: In a mixing bowl, whisk together the eggs with a pinch of salt and pepper. Pour the egg mixture over the cooked hash browns in the skillet and gently scramble them together with the potatoes.
- Add cheese and veggies: Sprinkle the shredded cheddar cheese evenly over the eggs and hash browns. Then, scatter the diced bell peppers and onions on top for added flavor and texture.
- Melt and serve: Cover the skillet with a lid and let the cheese melt for 1-2 minutes over low heat. Once melted, remove from heat and serve hot, garnished with your choice of optional toppings like salsa, avocado, or sour cream.
Notes
- Removing excess moisture from the grated potatoes helps achieve crispy hash browns.
- You can customize the dish by adding other veggies like tomatoes or jalapeños.
- Use a non-stick skillet to prevent sticking when cooking the potatoes and eggs.
- For extra flavor, consider adding a pinch of smoked paprika or garlic powder to the potatoes before cooking.
- This recipe can be doubled or tripled to serve more people.
