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If you are craving a breakfast that brings together crispy textures, creamy richness, and vibrant freshness, you absolutely must try this Loaded Hash Browns with Scrambled Eggs and Avocado Recipe. Each bite offers a perfect harmony of golden, crunchy hash browns, fluffy scrambled eggs, and smooth avocado, all elevated by a few simple but delicious toppings. It’s a meal that feels indulgent yet wholesome, making your morning feel just a little more special.
Ingredients You’ll Need
This recipe calls for straightforward, everyday ingredients that transform into something truly delightful. Each component plays a key role: from the starchy crispiness of russet potatoes to the creamy coolness of avocado and cottage cheese, these ingredients create a balanced, colorful dish that’s as enjoyable to make as it is to eat.
- 4 medium russet potatoes, peeled and grated: The perfect base for crisp, golden hash browns that hold together beautifully.
- 1 teaspoon salt: Enhances the natural flavor of the potatoes and eggs.
- 1/2 teaspoon black pepper: Adds subtle, warming spice for a little extra kick.
- 1/4 cup vegetable oil: Essential for frying the hash browns to a perfect crisp.
- 6 large eggs: The heart of the creamy scrambled eggs topping.
- 1/4 cup milk: Keeps scrambled eggs soft and tender.
- Salt and pepper to taste: For seasoning the eggs just right.
- 1 ripe avocado, sliced: Brings a buttery smoothness and fresh green color to the plate.
- 1 cup cottage cheese: Adds a dreamy, tangy creaminess that pairs beautifully with the eggs and avocado.
- 2 tablespoons chopped fresh chives: A bright, oniony garnish that lifts the entire flavor profile.
How to Make Loaded Hash Browns with Scrambled Eggs and Avocado Recipe
Step 1: Prepare and Cook the Hash Browns
Start by preheating a large skillet over medium heat to give your hash browns that golden crust. Mix the peeled and grated russet potatoes with salt and pepper in a bowl to season them evenly. Add vegetable oil to the hot skillet, then spread the potato mixture in an even layer. Let it cook undisturbed for 5 to 7 minutes until the bottom turns beautifully golden and crisp. Carefully flip the hash browns and cook for another 5 to 7 minutes on the other side. This step is crucial to achieve that perfect crunch you’re craving.
Step 2: Whisk and Cook the Scrambled Eggs
While your hash browns are getting crispy, crack the eggs into a bowl and whisk them together with milk, salt, and pepper. Pour this mixture into a non-stick skillet set to medium-low heat. Stir gently and continuously to make soft, fluffy scrambled eggs. Cooking low and slow here is the secret to creamy, tender eggs without any dryness, and it should take about 3 to 4 minutes.
Step 3: Assemble Your Loaded Breakfast
Once the hash browns are perfectly crisp and the eggs are luxuriously fluffy, remove the skillet from heat. Layer the scrambled eggs carefully over the hash browns. Next, add slices of ripe avocado and dollops of cottage cheese on top. Finally, sprinkle chopped fresh chives over everything. This layering creates a dish that’s texturally exciting and visually appealing, practically begging you to dig in.
How to Serve Loaded Hash Browns with Scrambled Eggs and Avocado Recipe
Garnishes
Fresh chives not only add a pop of color but also a gentle onion flavor that brightens the dish. You can also add a sprinkle of smoked paprika or a dash of hot sauce if you want a little extra warmth to complement the creamy avocado and eggs.
Side Dishes
This dish is satisfying on its own, but if you’d like to round out the meal, consider serving it with a side of fresh fruit or a light green salad. Something citrusy like orange slices or a tangy vinaigrette-based salad pairs wonderfully with the richness of the hash browns and eggs.
Creative Ways to Present
For an impressive brunch presentation, plate the hash browns as a large round cake and top with the eggs, avocado slices, and cottage cheese just before serving. Garnish with chives and edible flowers for a beautiful touch that feels just a little fancy.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Loaded Hash Browns with Scrambled Eggs and Avocado Recipe, store them in an airtight container in the refrigerator. They will keep well for 3 to 4 days, allowing you to enjoy this delicious breakfast without starting from scratch each time.
Freezing
While the hash browns themselves freeze well, the scrambled eggs and avocado are best enjoyed fresh. For freezing, separate the cooked hash browns and store them in a freezer-safe container for up to 1 month. Thaw thoroughly before reheating to preserve their texture.
Reheating
To reheat, place your leftover hash browns in a skillet over medium heat to bring back their crispiness. Warm the scrambled eggs gently in a separate pan or microwave on low power to avoid overcooking. Add fresh avocado slices after reheating to keep their creamy texture intact.
FAQs
Can I use frozen hash browns instead of fresh potatoes?
Yes, you can use frozen hash browns to save time. Just make sure to thaw and pat them dry before cooking to reduce excess moisture and help them crisp up nicely.
Is cottage cheese necessary for this recipe?
Cottage cheese adds a wonderful creamy and tangy layer to this dish, but if you’re not a fan, you can substitute it with sour cream or even cream cheese for a different twist.
Can I prepare the scrambled eggs in advance?
Scrambled eggs are best served fresh for maximum creaminess. However, you can prepare them up to a few hours ahead and gently reheat them over low heat to avoid drying them out.
What type of avocado works best?
Use a ripe avocado, one that yields slightly to gentle pressure, for the best creamy texture and flavor. Avoid underripe avocados as they will be firm and less tasty.
How do I make the hash browns extra crispy?
Make sure to squeeze out as much moisture as possible from the grated potatoes before cooking and avoid overcrowding the pan. Cooking over medium heat with enough oil also helps achieve a perfectly crispy crust.
Final Thoughts
This Loaded Hash Browns with Scrambled Eggs and Avocado Recipe is truly one of those breakfast gems that feels like a treat but comes together with ease. The combination of crispy, fluffy, and creamy elements is so satisfying you’ll want to make it part of your regular routine. Trust me, once you try this, it’ll be a favorite you love sharing with everyone around your table.
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Print
Loaded Hash Browns with Scrambled Eggs and Avocado 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
This Loaded Hash Browns with Scrambled Eggs recipe combines crispy, golden-brown hash browns with creamy, fluffy scrambled eggs, topped with fresh avocado slices, cottage cheese, and chopped chives for a satisfying and delicious breakfast or brunch option that serves four.
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.
- Prepare Potatoes: In a bowl, combine the grated potatoes with salt and black pepper, mixing thoroughly to season the hash brown base.
- Cook Hash Browns – First Side: Add vegetable oil to the hot skillet, then evenly spread the potato mixture. Cook for 5-7 minutes until the bottom becomes golden brown and crispy.
- Cook Hash Browns – Second Side: Carefully flip the hash browns using a spatula and cook for another 5-7 minutes until the other side is equally crispy and golden.
- Whisk Eggs: In a separate bowl, whisk together the eggs, milk, salt, and pepper until well combined for the scrambled eggs.
- Cook Scrambled Eggs: Pour the egg mixture into a non-stick skillet over medium-low heat. Stir gently and continuously for about 3-4 minutes until the eggs are fluffy and cooked through.
- Assemble Dish: Remove hash browns from heat and plate them. Top with the freshly cooked scrambled eggs, sliced avocado, and cottage cheese for a creamy and hearty finish.
- Garnish and Serve: Sprinkle chopped fresh chives over the assembled dish to add a fresh, mild onion flavor and serve immediately.
Notes
- For crispier hash browns, press the grated potatoes between paper towels to remove excess moisture before cooking.
- Use a non-stick skillet for the eggs to prevent sticking and ensure easy cleanup.
- Ripe avocado adds creaminess and healthy fats—choose one that yields slightly to gentle pressure.
- Feel free to add cheese like cheddar or pepper jack to the eggs for extra flavor.
- Serve immediately to enjoy the crispiness of the hash browns and warmth of the eggs.
