If you love breakfast classics with a twist, then you are in for a real treat with this Loaded Hash Browns with Scrambled Eggs and Toppings Recipe. Imagine crisp, golden hash browns cooked to perfection, topped with creamy, fluffy scrambled eggs, and a fresh burst of avocado and cottage cheese, all crowned with a sprinkle of chives. This dish marries textures and flavors that will brighten your morning and leave you feeling completely satisfied. It’s easy to make, full of comforting goodness, and perfect for sharing with family or impressing brunch guests.
Ingredients You’ll Need
These ingredients are simple but absolutely essential to bring that perfect balance of crispy, creamy, and fresh elements to the dish. Each item plays a special role, whether it’s adding crunch, softness, or a pop of flavor.
- Russet potatoes: These starchy potatoes create the perfect crispy hash browns with a fluffy inside.
- Salt: Enhances the natural flavors and seasons both potatoes and eggs perfectly.
- Black pepper: Adds a mild heat and depth to the hash browns and eggs.
- Vegetable oil: Essential for frying the hash browns to a golden crisp without burning.
- Large eggs: Provide the creamy, fluffy base of the scrambled eggs topping.
- Milk: Makes scrambled eggs extra soft and tender.
- Ripe avocado: Adds a buttery creaminess and vibrant green color on top.
- Cottage cheese: Offers a light, tangy contrast that pairs incredibly well with the eggs and potatoes.
- Fresh chives: Bright, mild onion flavor that finishes the dish beautifully.
How to Make Loaded Hash Browns with Scrambled Eggs and Toppings Recipe
Step 1: Prepare the Hash Browns
Start by peeling and grating the russet potatoes—this is the foundation of your hash browns. Toss them in a bowl with salt and pepper, ensuring every shred is seasoned. This step ensures your hash browns develop both flavor and that satisfying golden-brown crust.
Step 2: Cook the Hash Browns Until Crispy
Heat vegetable oil in a large skillet over medium heat and spread the potato mixture evenly. Let it cook undisturbed for 5 to 7 minutes so the bottom develops a crunchy, golden layer. After carefully flipping, cook the other side for another 5 to 7 minutes until it mirrors that perfect crispiness. This is where the magic of texture happens!
Step 3: Whisk and Scramble the Eggs
While the hash browns are cooking, crack your eggs into a bowl and whisk with milk, along with a pinch of salt and pepper. Pour this mixture into a non-stick pan over medium-low heat. Stir gently as the eggs cook, aiming for soft, fluffy curds that melt in your mouth. This creamy scramble is the perfect partner to the crunch of hash browns.
Step 4: Assemble Your Loaded Hash Browns with Scrambled Eggs and Toppings Recipe
Once the hash browns are gloriously golden and crispy, carefully transfer them to your serving plates. Spoon the warm scrambled eggs right on top. Next, add slices of ripe avocado and dollops of creamy cottage cheese. Don’t forget to finish with a sprinkle of freshly chopped chives to brighten every bite.
How to Serve Loaded Hash Browns with Scrambled Eggs and Toppings Recipe
Garnishes
Fresh chopped chives are the star garnish here, lending a gentle oniony zip without overpowering the dish. You could also add a pinch of smoked paprika or a drizzle of hot sauce for those who love a little extra kick. Everything should enhance the flavors, not overshadow the perfect harmony already present.
Side Dishes
This dish shines on its own but pairs wonderfully with simple sides like sautéed spinach, crispy bacon, or a fresh fruit salad. These additions complement the textures and keep the meal balanced, whether for a weekend brunch or a cozy breakfast-in-bed moment.
Creative Ways to Present
For a fun twist, serve the hash browns as individual mini skillets or in muffin tins to create perfectly portioned hash brown nests. Layer the eggs and toppings inside before serving. You can also try presenting it family-style on a large platter for a casual brunch vibe that invites everyone to dig in and customize their plates.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from the Loaded Hash Browns with Scrambled Eggs and Toppings Recipe, store them in an airtight container in the refrigerator. The hash browns will retain their texture best if separated from the eggs and toppings. Consume within 2 days for the freshest taste.
Freezing
While not ideal to freeze the entire loaded dish because of the avocado and scrambled eggs, you can freeze plain cooked hash browns separately. Freeze them spread out on a tray first to avoid clumping, then transfer to a container. They freeze well for up to 3 months and reheat nicely in a skillet or oven.
Reheating
To bring back the crispiness of your hashed potatoes, reheat in a hot skillet with a little oil rather than a microwave. Gently warm the scrambled eggs on low heat or microwave separately. Add fresh toppings just before serving to keep everything tasting fresh and vibrant.
FAQs
Can I use frozen hash browns for this recipe?
Absolutely! Frozen hash browns are a great shortcut. Just be sure to thaw and squeeze out any excess moisture before frying to keep them crispy. The results will still be wonderfully satisfying.
What can I substitute for cottage cheese?
If cottage cheese isn’t your thing, creamy ricotta or even plain Greek yogurt can be a delicious swap. Both offer a similar tangy creaminess that complements the eggs and potatoes beautifully.
How do I keep my scrambled eggs from getting rubbery?
Cook scrambled eggs slowly over medium-low heat and stir gently. Adding milk or cream helps maintain soft, tender curds, preventing that tough, rubbery texture.
Can I add other toppings?
Definitely! Feel free to experiment with sautéed mushrooms, crispy bacon bits, shredded cheese, or even diced tomatoes. This recipe is versatile and welcomes your personal flair.
Is this recipe gluten-free?
Yes, this Loaded Hash Browns with Scrambled Eggs and Toppings Recipe is naturally gluten-free as long as you check any additional seasonings or toppings for hidden gluten-containing ingredients.
Final Thoughts
This Loaded Hash Browns with Scrambled Eggs and Toppings Recipe is a shining example of how simple ingredients come together to create something truly special. The contrast of crispy potatoes with soft eggs and fresh toppings makes every mouthful delightful. Whether you’re feeding a crowd or treating yourself, give this recipe a try—you might just find your new favorite breakfast or brunch staple!
Print
Loaded Hash Browns with Scrambled Eggs and Toppings Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously crispy hash browns paired with creamy scrambled eggs and topped with fresh avocado, cottage cheese, and chives. This loaded hash browns recipe makes for a satisfying and hearty breakfast or brunch perfect for 4 servings, combining textures and flavors in every bite.
Ingredients
For the Hash Browns:
- 4 medium russet potatoes, peeled and grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
For the Scrambled Eggs:
- 6 large eggs
- 1/4 cup milk
- Salt and pepper to taste
For Toppings:
- 1 ripe avocado, sliced
- 1 cup cottage cheese
- 2 tablespoons chopped fresh chives
Instructions
- Preheat Skillet: Preheat a large skillet over medium heat to prepare for cooking the hash browns evenly.
- Prepare Potatoes: In a bowl, combine the grated russet potatoes with 1 teaspoon salt and 1/2 teaspoon black pepper, mixing thoroughly to season them well.
- Cook Hash Browns: Add 1/4 cup vegetable oil to the preheated skillet, then spread the seasoned potato mixture evenly across the skillet. Cook for 5 to 7 minutes, until the bottom turns golden brown and crispy.
- Flip Hash Browns: Carefully flip the hash browns using a spatula and continue cooking for another 5 to 7 minutes until the other side is equally golden and crispy.
- Whisk Eggs: In a separate bowl, whisk together the 6 large eggs, 1/4 cup milk, salt, and pepper until fully combined and slightly frothy.
- Cook Scrambled Eggs: Pour the egg mixture into a non-stick skillet heated over medium-low heat. Stir gently and continuously until the eggs become fluffy and fully cooked, about 3 to 4 minutes.
- Assemble Loaded Hash Browns: Remove the hash browns from heat and top evenly with the scrambled eggs. Arrange sliced avocado and dollops of cottage cheese on top for creaminess and freshness.
- Garnish and Serve: Sprinkle chopped fresh chives over the dish for a bright, oniony finish before serving immediately.
Notes
- Make sure to dry the grated potatoes thoroughly to remove excess moisture for crispier hash browns.
- Use a non-stick skillet or well-seasoned pan to prevent sticking while cooking both hash browns and scrambled eggs.
- Adjust seasoning of eggs and potatoes according to your taste preferences.
- For a dairy-free option, substitute milk with almond milk and cottage cheese with a vegan alternative.
- Serve immediately to enjoy the crispy texture before the hash browns soften.
