Loaded Hash Browns with Eggs (Printable)

Crispy hash browns loaded with fried eggs, fresh avocado, and cottage cheese for a satisfying protein-rich breakfast.

# What You'll Need:

→ Hash Browns

01 - 3 cups frozen shredded hash browns (or freshly grated potatoes, squeezed dry)
02 - 2 tablespoons olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper

→ Toppings

05 - 4 large eggs
06 - 1 tablespoon butter
07 - 1 large ripe avocado, sliced
08 - 1 cup cottage cheese
09 - 2 green onions, thinly sliced
10 - ½ cup cherry tomatoes, halved
11 - 2 tablespoons fresh cilantro or parsley, chopped
12 - Hot sauce to taste
13 - Salt and pepper to taste

# How to Make It:

01 - Heat olive oil in a large nonstick skillet over medium-high heat. Add the hash browns, season with salt and pepper, and spread into an even layer. Cook undisturbed for 5-7 minutes until golden and crispy on the bottom, then flip and cook another 5-7 minutes until both sides are crisp and cooked through. Transfer to serving plates.
02 - Heat butter in another nonstick skillet over medium heat. Crack the eggs into the skillet and cook to desired doneness (sunny side up or over-easy recommended), seasoning with salt and pepper.
03 - Arrange sliced avocado and a generous scoop of cottage cheese on top of each hash brown portion.
04 - Top each serving with a fried egg.
05 - Sprinkle with green onions, cherry tomatoes, and cilantro or parsley. Drizzle with hot sauce if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The contrast between hot crispy hash browns and cool creamy cottage cheese is absolutely worth getting out of bed for
  • Everything cooks in one skillets so you spend less time washing up and more time eating
02 -
  • The hash browns need patience and space in the pan, so resist the urge to stir them around or theyll steam instead of crisp up
  • Fried eggs keep cooking after you take them out of the pan, so pull them slightly earlier than you think is necessary
03 -
  • Use a fish spatula to flip the hash browns, it slides right under without breaking up your beautiful crust
  • Room temperature cottage cheese tastes so much better than cold straight from the fridge

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