Loaded Hash Browns with Scrambled Eggs for a Hearty Breakfast

Enjoy loaded hash browns with scrambled eggs for a hearty breakfast that's customizable and satisfying.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Hash Browns

4 medium Russet Potatoes Can swap with sweet potatoes for a healthier option.
1 tablespoon Butter Can use olive oil for a dairy-free alternative.
to taste Salt
to taste Pepper

For the Scrambled Eggs

6 Eggs Egg whites can be used for a lighter version.
1 cup Shredded Cheddar Cheese Can substitute with mozzarella or feta.
1 cup Bell Peppers Can substitute with diced tomatoes or spinach.
1 medium Onion Shallots can be used as a milder alternative.

Optional Toppings

1/2 cup Salsa For a zesty kick!
1 medium Avocado For a creamy texture.
1/2 cup Sour Cream For a tangy finish.

Equipment

non-stick skillet
box grater
Bowl
Spatula
Kitchen Towel

Method

Step-by-Step Instructions

Peel and grate the Russet potatoes. Squeeze out excess moisture and set aside.
Melt butter in a non-stick skillet over medium heat. Add grated potatoes and cook undisturbed until golden brown.
Flip the hash browns and cook the other side until crispy, about 5 minutes.
Whisk eggs with salt and pepper. Pour over the hash browns and scramble gently until eggs are softly set.
Top with cheese, bell peppers, and onions. Cover and cook on low heat until cheese is melted.
Add optional toppings as desired. Serve immediately while hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 20gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 300mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 15IUVitamin C: 30mgCalcium: 20mgIron: 10mg

Notes

Ensure to squeeze out excess moisture for crispy hash browns. Use a non-stick skillet for best results.

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