If you’re craving a breakfast that brings comfort, color, and a burst of flavor all in one skillet, then the Loaded Hash Browns with Scrambled Eggs Recipe is your new go-to. This dish effortlessly combines crispy, golden hash browns with fluffy scrambled eggs, melty cheddar cheese, and vibrant veggies that add both texture and brightness. It’s the perfect hearty morning meal that feels indulgent yet straightforward enough to whip up on any day. Trust me, once you make this, it’ll quickly become a favorite morning routine!
Ingredients You’ll Need
The beauty of this Loaded Hash Browns with Scrambled Eggs Recipe lies in how simple, everyday ingredients come together to create such a satisfying dish. Each component plays a crucial role—potatoes bring that irresistible crisp, eggs deliver a silky softness, cheese melts into gooey deliciousness, and fresh veggies add pops of flavor and color.
- Russet potatoes (2 large): Perfect for shredding because of their starchy texture, which crisps up beautifully.
- Eggs (4): The protein powerhouse that adds richness and fluffiness to the dish.
- Shredded cheddar cheese (1/2 cup): For that gooey, savory melt that ties everything together.
- Diced bell peppers (1/4 cup): They bring a subtle crunch and sweet earthiness.
- Diced onions (1/4 cup): Adds a gentle bite and aroma that wakes up your taste buds.
- Butter (2 tablespoons): Essential for cooking and adding a silky, rich flavor to both hash browns and eggs.
- Salt and pepper (to taste): Simple seasonings that elevate every ingredient without overpowering them.
- Optional toppings (salsa, avocado, sour cream): To add extra creaminess or a fresh zing depending on your mood.
How to Make Loaded Hash Browns with Scrambled Eggs Recipe
Step 1: Prepare the Potatoes
Begin by peeling the russet potatoes, then grate them using a box grater. This gives you those perfect thin strands ready to crisp up in the pan. To keep your hash browns crisp and avoid sogginess, squeeze out as much moisture as possible using a clean kitchen towel. This step is key to achieving a golden, crunchy texture that makes every bite delightful.
Step 2: Cook the Hash Browns
Warm a tablespoon of butter in a large non-stick skillet over medium heat. Spread the grated potatoes evenly in the pan and cook them undisturbed for about 5 to 7 minutes. This patient cooking allows the bottom to form that irresistible golden crust—the hallmark of great hash browns. Resist the urge to stir too early so they get that perfect crispiness.
Step 3: Scramble the Eggs
While the potatoes are crisping up, whisk the eggs together with a pinch of salt and pepper in a bowl. Pour this egg mixture gently over your cooked hash browns right in the skillet. Using a spatula, start scrambling them together carefully, folding the eggs into the crispy potatoes, so each bite is a perfect balance of fluffy and crunchy.
Step 4: Add Cheese and Veggies
Once the eggs begin to set, sprinkle shredded cheddar cheese over the entire skillet and scatter diced bell peppers and onions on top. The cheese will melt into creamy pockets while the vegetables provide just the right amount of sweetness and layered texture. It turns a basic breakfast into a festive, colorful plate.
Step 5: Melt and Serve
Cover the skillet with a lid and let everything melt together for 1 to 2 minutes on low heat. This final touch softly melds the flavors and ensures every bite has that luscious cheesy goodness. Once melted, remove from heat and serve hot with your choice of optional toppings like salsa, creamy avocado slices, or a dollop of sour cream to personalize your Loaded Hash Browns with Scrambled Eggs Recipe experience.
How to Serve Loaded Hash Browns with Scrambled Eggs Recipe
Garnishes
Garnishing your Loaded Hash Browns with Scrambled Eggs Recipe really elevates the presentation and boosts the flavor. Fresh herbs like chopped chives or parsley add a fresh pop of green, while a spoonful of salsa brings a tangy kick. Creamy avocado or sour cream brings a lovely cool contrast that balances the warmth and texture of the hash browns and eggs beautifully.
Side Dishes
While this dish can certainly stand on its own, pairing it with light side options can round out a satisfying brunch. Consider a simple mixed green salad with a bright vinaigrette, juicy slices of fresh tomato, or even crispy bacon strips for those wanting extra indulgence. These sides complement the hearty texture and creamy flavor, making the meal complete.
Creative Ways to Present
Want to wow guests or family? Try serving your Loaded Hash Browns with Scrambled Eggs Recipe inside mini cast iron skillets or on rustic wooden boards accompanied by small bowls of salsa and guacamole. You could also layer ingredients in a muffin tin and bake for individual “hash brown cups” that are perfect for easy grabbing. Presentation can make this already delicious dish feel extra special.
Make Ahead and Storage
Storing Leftovers
If you find yourself with some leftovers, store them in an airtight container in the refrigerator within two hours of cooking. The loaded hash browns and eggs will keep well for up to 3 days, making them a convenient option for busy mornings or quick lunches throughout the week.
Freezing
While eggs and hash browns can be frozen separately, it’s best to freeze them cooked but without the eggs scrambled in. Store cooked hash browns in freezer-safe containers or bags for up to a month. When ready to enjoy, thaw overnight and reheat before adding freshly scrambled eggs to keep the texture fresh and vibrant.
Reheating
To reheat your leftovers, use a skillet over medium heat to bring back the crispiness of the hash browns while warming the eggs gently. Avoid microwaving if you want to preserve that delightful crunch—reheating in a pan with a touch of butter always tastes fresher and much more satisfying.
FAQs
Can I use frozen hash browns for this recipe?
Absolutely! Frozen shredded potatoes can save you time. Just be sure to thaw and squeeze out any excess moisture before cooking. This will help maintain that crisp texture that makes this Loaded Hash Browns with Scrambled Eggs Recipe so irresistible.
What kind of cheese works best?
Cheddar cheese is classic for this recipe since it melts beautifully and has a rich flavor, but you can experiment with Monterey Jack, mozzarella, or pepper jack for different tastes and levels of creaminess.
Can I add meats like bacon or sausage?
For sure! Cooked and crumbled bacon or sausage make fantastic additions and add a savory touch that pairs perfectly with the eggs and potatoes. Just add them in Step 4 along with the veggies and cheese.
Is this recipe suitable for meal prep?
Yes, it’s great for meal prepping breakfasts. Prepare the hash browns and eggs ahead of time, store in the fridge, and reheat gently in a skillet. Adding fresh toppings each day keeps the dish feeling fresh and delicious.
How can I make this dish gluten-free?
The Loaded Hash Browns with Scrambled Eggs Recipe is naturally gluten-free, just make sure any optional toppings like salsa or sour cream do not contain gluten additives to keep it safe for sensitive diets.
Final Thoughts
This Loaded Hash Browns with Scrambled Eggs Recipe is a breakfast treasure that brings warmth, texture, and joy to your morning plate without any fuss. Whether you’re feeding family, hosting a brunch, or simply treating yourself, it’s a dish that feels like a warm hug from the inside out. Grab those simple ingredients and make this your next kitchen favorite—you won’t regret it!
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
A hearty and satisfying breakfast dish combining crispy homemade hash browns with fluffy scrambled eggs, melted cheddar cheese, and colorful diced bell peppers and onions. Easy to prepare and perfect for a comforting morning meal.
Ingredients
Potatoes and Vegetables
- 2 large russet potatoes
- 1/4 cup diced bell peppers
- 1/4 cup diced onions
Egg Mixture
- 4 eggs
- Salt and pepper to taste
Other
- 1/2 cup shredded cheddar cheese
- 2 tablespoons butter
- 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 them in a clean kitchen towel to ensure crispiness when cooked.
- 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 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 directly over the cooked hash browns in the skillet and gently scramble them together, allowing the eggs to start setting.
- Add cheese and veggies: Sprinkle the shredded cheddar cheese evenly over the eggs and hash browns, then scatter the diced bell peppers and onions on top to add flavor and color.
- Melt and serve: Cover the skillet with a lid and let the cheese melt for 1-2 minutes over low heat. Once melted, remove the skillet from heat and serve hot, garnished with optional toppings like salsa, avocado, or sour cream for extra taste.
Notes
- Removing excess moisture from the potatoes is key for crispy hash browns.
- You can customize the dish by adding other vegetables or proteins as desired.
- For a lower-fat version, use a non-stick spray instead of butter.
- Ensure the skillet is adequately heated before adding potatoes to prevent sticking.
