If you’re craving something hearty, flavorful, and downright comforting, look no further than this Loaded Hash Browns with Scrambled Eggs Recipe. It perfectly combines crispy golden hash browns with fluffy scrambled eggs, melted cheddar cheese, and colorful veggies to brighten up your plate. Whether it’s a busy weekend brunch or a cozy weekday breakfast, this dish brings both satisfaction and smiles to the table every time.
Ingredients You’ll Need
These ingredients are simple staples you probably have on hand, yet each plays a crucial role in building those amazing textures and layers of taste. From the starchy russet potatoes that crisp up just right, to the creamy scrambled eggs and melty cheese that tie it all together, everything works in harmony.
- Russet potatoes (2 large): Their high starch content creates perfectly crispy hash browns that hold their shape.
- Eggs (4): Whisked light and fluffy to bring softness to the dish.
- Shredded cheddar cheese (1/2 cup): Adds a sharp, gooey richness that melts beautifully.
- Diced bell peppers (1/4 cup): Bring a fresh, sweet crunch and vibrant color.
- Diced onions (1/4 cup): Provide savory depth and a little bite.
- Salt and pepper: Essential for seasoning and balancing flavors perfectly.
- Butter (2 tablespoons): Helps crisp the potatoes and enriches the eggs with a silky finish.
- Optional toppings: Salsa, avocado, or sour cream to customize your serving with extra flair.
How to Make Loaded Hash Browns with Scrambled Eggs Recipe
Step 1: Prepare the Potatoes
The first magic step is handling your potatoes. Peel and grate those russets using a box grater for the best texture. Then, squeeze out any excess moisture with a clean kitchen towel—this is key to achieving hash browns that crisp up golden and avoid sogginess.
Step 2: Cook the Hash Browns
Heat one tablespoon of butter in a non-stick skillet over medium heat. Spread your grated potatoes evenly—resist the urge to stir! Let them cook undisturbed for 5 to 7 minutes until they develop a gorgeous golden crust. This patience rewards you with that signature crunch everyone loves.
Step 3: Scramble the Eggs
While your hash browns are crisping, whisk together the eggs with a pinch of salt and pepper in a bowl. Pour the mixture directly over the hash browns in the skillet, then gently scramble everything together. This step gently melds the eggs and potatoes, creating a fluffy, hearty base.
Step 4: Add Cheese and Veggies
Sprinkle the shredded cheddar cheese evenly over the eggs and hash browns, then scatter the diced bell peppers and onions right on top. The cheese melts into pockets of creamy goodness, while the veggies add a pop of sweetness and texture.
Step 5: Melt and Serve
Cover your skillet with a lid to trap heat and melt the cheese perfectly—about 1 to 2 minutes. Once melted, remove from the heat and serve immediately, optionally garnishing with salsa, avocado, or sour cream to add cool, tangy, or creamy layers to this already incredible dish.
How to Serve Loaded Hash Browns with Scrambled Eggs Recipe
Garnishes
Feel free to get creative with your garnishes. A spoonful of salsa adds a zesty kick, ripe avocado slices bring buttery smoothness, and a dollop of sour cream offers refreshing creaminess that cuts through the richness beautifully. Fresh herbs like chives or cilantro also make stunning, flavorful finishes.
Side Dishes
This dish stands perfectly on its own but pairs wonderfully with light sides like fresh fruit salad, crispy bacon, or a simple green salad to balance the meal. If you’re serving a crowd, some roasted tomatoes or grilled asparagus make excellent complements, boosting both color and nutrition.
Creative Ways to Present
To wow guests or family, serve your Loaded Hash Browns with Scrambled Eggs Recipe in cast iron skillets or on rustic wooden boards. For a fun twist, try layering the components in a breakfast casserole dish or turning them into breakfast tacos using warm tortillas and your favorite toppings. Presentation elevates the whole experience.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Loaded Hash Browns with Scrambled Eggs Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Just make sure they cool down fully before sealing to prevent sogginess and keep that perfect texture intact.
Freezing
You can freeze this dish for longer storage. Let the hash browns and scrambled eggs cool completely, portion them out, and store in freezer-safe containers or bags. They’ll keep well for up to 1 month. Be aware that some veggies might soften slightly after thawing, but the overall flavor remains amazing.
Reheating
For best results, reheat leftovers in a skillet over medium heat to revive the crispiness and melt the cheese again. Microwaving works too for convenience—just cover loosely to trap some steam and heat evenly, but watch the time to avoid rubbery eggs.
FAQs
Can I use frozen hash browns instead of fresh potatoes?
Absolutely! Frozen hash browns are a convenient shortcut, but be sure to thaw and squeeze out excess moisture before cooking to maintain crispiness. The freshness from grated potatoes adds extra texture, but frozen works well too.
What’s the best cheese to use if I don’t have cheddar?
Sharp cheddar is classic for its flavor and melting qualities, but you can substitute Monterey Jack, Colby, or even mozzarella for a milder, gooey experience. Just pick a good melting cheese that complements eggs nicely.
How do I keep the hash browns crispy without burning them?
Patience is key! Cook the potatoes on medium heat undisturbed to let them form a golden crust without burning. Using enough butter and properly squeezing moisture from the potatoes also helps prevent soggy or burnt spots.
Can I add meat to this recipe?
Definitely! Crispy bacon bits, diced ham, or breakfast sausage pairs wonderfully with the loaded hash browns and scrambled eggs. Just cook the meat separately and add it during Step 4 with the cheese and veggies.
Is this recipe gluten-free?
Yes! This Loaded Hash Browns with Scrambled Eggs Recipe naturally contains no gluten as long as you double-check optional toppings and seasonings. It’s a great hearty breakfast option for those avoiding gluten.
Final Thoughts
This Loaded Hash Browns with Scrambled Eggs Recipe has quickly become one of my all-time favorites to whip up for breakfast or brunch. It’s simple, satisfying, and packed with flavors and textures that please everyone around the table. Give it a try—you might just find your new go-to morning meal to brighten every day!
Print
Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 3 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Loaded Hash Browns with Scrambled Eggs recipe is a hearty and flavorful breakfast dish featuring crispy grated potatoes cooked to golden perfection, combined with fluffy scrambled eggs, melted cheddar cheese, and sautéed veggies. Topped with optional additions like salsa, avocado, or sour cream, it’s the perfect morning comfort food to start your day right.
Ingredients
Potatoes and Eggs
- 2 large russet potatoes
- 4 eggs
Cheese and Vegetables
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced bell peppers
- 1/4 cup diced onions
Other Ingredients
- 2 tablespoons butter
- Salt and pepper to taste
- Optional toppings: salsa, avocado, or sour cream
Instructions
- Prepare the potatoes: Peel and grate the russet potatoes using a box grater. After grating, remove as much moisture as possible by squeezing the grated potatoes in a clean kitchen towel to ensure crispiness during cooking.
- Cook the hash browns: Heat 1 tablespoon of butter in a large non-stick skillet over medium heat. Spread the grated potatoes evenly in the skillet and cook undisturbed for 5-7 minutes until they become golden brown and crispy on the bottom.
- Scramble the eggs: In a mixing bowl, whisk together the eggs with a pinch of salt and pepper. Pour the egg mixture over the cooked hash browns directly in the skillet. Gently scramble the eggs together with the hash browns, allowing them to cook evenly.
- Add cheese and veggies: Sprinkle the shredded cheddar cheese over the egg and hash brown mixture. Scatter the diced bell peppers and diced onions evenly on top for added flavor and texture.
- Melt and serve: Cover the skillet with a lid and let the cheese melt for 1-2 minutes over low to medium heat. Remove from heat and serve hot, garnished with optional toppings such as salsa, avocado slices, or sour cream according to your preference.
Notes
- Be sure to squeeze out excess moisture from the grated potatoes to achieve crispy hash browns.
- Use a non-stick skillet to prevent the potatoes from sticking and burning.
- Feel free to customize with your favorite vegetables or toppings like jalapeños or green onions.
- Cooking times can vary slightly depending on your stove and skillet type.
