Loaded Hash Browns with Eggs (Print Page)
Golden hash browns topped with fried eggs, avocado, and cottage cheese for a hearty morning meal.
# What You 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 for frying eggs
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
# Directions:
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 Tips:
01 -
- Every bite hits multiple textures and flavors at once
- Protein keeps you full for hours without that heavy breakfast feeling
- Takes under 40 minutes from fridge to table
02 -
- Excess moisture in hash browns prevents proper crisping so squeeze them thoroughly
- Room temperature cottage cheese spreads more evenly than cold from the fridge
- Don't crowd the pan or hash browns will steam instead of crisp
03 -
- Use a fish spatula to flip hash browns without breaking them apart
- Season cottage cheese with a pinch of garlic powder for extra depth