Description
Warm, crispy hash browns topped with fluffy eggs, savory halal sausage, melted cheese, salsa, creamy avocado, and fresh herbs. These hash brown breakfast bowls are easy, satisfying, and perfect for busy mornings or weekend brunch.
Ingredients
Hash Brown Base
- 4 cups frozen shredded hash browns, thawed
- 3 tablespoons vegetable oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Egg & Sausage
- 6 large eggs
- ¼ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 7 ounces halal breakfast sausage, casings removed
Toppings
- 1 cup shredded cheddar cheese
- ½ cup salsa
- 1 avocado, diced
- 2 green onions, sliced
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
- Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add hash browns, season with salt and pepper, and cook undisturbed 5–7 minutes until crispy. Flip and cook another 4–5 minutes. Remove and keep warm.
- Add remaining oil to the skillet. Cook sausage, breaking it up, until browned and fully cooked, about 6–8 minutes. Remove and set aside.
- Whisk eggs, milk, salt, and pepper. Pour into the skillet and gently scramble over medium heat until just set.
- Divide hash browns between four bowls. Top with eggs, sausage, cheese, salsa, avocado, green onions, and cilantro.
- Serve immediately and enjoy.
Notes
- Use beef or turkey halal sausage.
- Great for meal prep — store components separately for up to 3 days.
- Try topping with hot sauce, sour cream, or fried eggs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American