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
Scale
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.
