Loaded Hash Browns with Eggs

My roommate in college used to make these massive breakfast plates on Sunday mornings, and I'd wander into the kitchen half-asleep, drawn by the smell of crispy potatoes. She'd laugh at how quickly I'd perked up at the sight of all those toppings piled high. Now I make them whenever I need breakfast to feel like an event instead of an afterthought.

Last winter my sister came to visit and we made a double batch, eating at the counter in our pajamas while snow fell outside. She kept sneaking extra forkfuls of cottage cheese straight from the container, claiming quality control. Now she texts me every time she makes them, usually with a photo of her messy plate.

Ingredients

• 3 cups frozen shredded hash browns: Freshly grated potatoes work beautifully too, just squeeze out as much moisture as you possibly can with a clean towel or your hands
• 2 tbsp olive oil: This helps achieve that restaurant style crunch that makes hash browns actually worth eating
• ½ tsp salt and ¼ tsp black pepper: Season the potatoes generously since theyre the foundation of the whole dish
• 4 large eggs: Farm fresh eggs make such a difference here with their vibrant yolks sitting pretty on top
• 1 tbsp butter: Use unsalted so you can control the seasoning yourself
• 1 large ripe avocado: Give it a gentle squeeze, it should yield slightly but still feel firm
• 1 cup cottage cheese: Small curd works best for that creamy tangy contrast against the hot crispy potatoes
• 2 green onions: The mild onion flavor ties everything together without overpowering the eggs
• ½ cup cherry tomatoes: These add little bursts of freshness and color that make the plate look stunning
• 2 tbsp fresh cilantro or parsley: Whichever you have on hand, or skip it if herbs arent your thing
• Hot sauce: Optional but highly recommended if you like a little kick with your morning meal

Instructions

Get those hash browns perfectly crispy:

Heat olive oil in a large nonstick skillet over medium high heat until it shimmers, then add your hash browns, season with salt and pepper, and press them into an even layer. Let them cook undisturbed for 5 to 7 minutes until you can see golden brown edges, then flip in sections and cook another 5 to 7 minutes until both sides are crisp and the potatoes are cooked through. Transfer to your serving plates.

Fry the eggs while keeping the yolks runny:

Heat butter in another nonstick skillet over medium heat, crack in your eggs, and let them cook until the whites are set but the yolks still jiggle when you gently shake the pan. Season with salt and pepper.

Build your masterpiece:

Arrange sliced avocado and a generous scoop of cottage cheese right on top of each portion of crispy hash browns. Top each serving with a perfectly fried egg.

Finish with all the good stuff:

Sprinkle with those thinly sliced green onions, halved cherry tomatoes, and fresh herbs. Add hot sauce if you like it spicy.

Save

My dad tried to make these once and forgot to thaw the hash browns first, ending up with a semi raw disaster that we still laugh about five years later. Now he calls me every single time before attempting anything breakfast related.

Making It Your Own

Sometimes I'll sauté bell peppers or onions in with the hash browns for extra flavor and color. If you eat meat, cooked bacon bits or crumbled sausage take this to another level entirely.

Dairy Free Swaps

My neighbor cant do dairy and she swaps the cottage cheese for sliced avocado and uses plant based butter. She says she honestly doesnt miss the cheese with all the other textures going on.

Timing Everything Right

The trick is having everything prepped before you start cooking the hash browns since they're best served straight from the pan. Slice your avocado and chop your herbs while the skillet heats up.

• Crack your eggs into a small bowl first instead of directly into the pan to avoid any shell accidents
• Warm your plates in the oven for a minute so everything stays hot longer
• Have your hot sauce and finishing toppings within arm's reach for quick assembly

Save

There's something deeply satisfying about a breakfast that looks impressive but comes together in under 40 minutes, especially when you can customize every single bite.

Recipe FAQs

→ Can I use fresh potatoes instead of frozen hash browns?

Yes, freshly grated potatoes work beautifully. Simply grate them, squeeze out excess moisture using a clean towel, and cook as directed. Fresh potatoes may take a few extra minutes to achieve optimal crispiness.

→ How do I prevent the hash browns from getting soggy?

Ensure your skillet is properly heated before adding the potatoes. Avoid overcrowding the pan, and resist the urge to flip too frequently—let them develop a golden crust before turning. For frozen hash browns, thaw slightly and pat dry before cooking.

→ Can I prepare components ahead of time?

You can cook the hash browns in advance and reheat in a 375°F oven for 5-10 minutes to restore crispiness. Slice the avocado just before serving to prevent browning. Eggs are best cooked fresh for optimal texture.

→ What other protein options work well?

Crispy bacon bits, sliced turkey sausage, or black beans would complement the flavors nicely. For a vegetarian boost, consider adding crumbled feta or shredded cheddar cheese alongside the cottage cheese.

→ How can I make this dairy-free?

Replace cottage cheese with avocado or dairy-free alternatives like coconut yogurt or nutritional yeast. Use plant-based butter or olive oil for cooking the eggs and hash browns. The result remains satisfying and flavorful.