Can I double this recipe for a crowd?

Yes, but make sure your slow cooker or pans are big enough. I once tried to squeeze double into a small skillet, and dinner was delayed while we negotiated space. Use a rimmed sheet pan for the hash browns and a couple of skillets for eggs and sausage.

Can I make this ahead of time?

You can prep parts ahead. Cook the sausage, crisp the hash browns, and store separately. Reheat and assemble when ready. Eggs are best fresh, but you can keep them soft-cooked and rewarm gently.

Is this recipe freezer-friendly?

Sausage and cooked hash browns freeze well. Eggs do not freeze as nicely, but you can scramble and freeze them in a pinch. Thaw overnight in the fridge and reheat slowly.

Can I use something other than sausage?

Absolutely. Ground turkey, chorizo, or a vegetarian crumbled sausage work fine. Adjust seasonings to match the swap. For a smoky punch, try smoked paprika in the eggs or potatoes.

Is this an easy crock pot recipe?

The recipe as written uses a skillet, but you can adapt pieces to the slow cooker. Keep the slow cooker on warm to hold sausage, and crisp the hash browns in a skillet when ready. That keeps textures where they should be.

Easy Hash Brown Breakfast Bowls 2026

Description

Comforting and hearty breakfast bowls featuring crispy hash browns, savory sausage, soft scrambled eggs, and fresh toppings.

Ingredients

Scale

4 cups frozen shredded hash browns, thawed
3 tablespoons vegetable oil
½ teaspoon salt
¼ teaspoon black pepper
6 large eggs
¼ cup whole milk
7 ounces breakfast sausage, casings removed
1 cup shredded cheddar cheese
½ cup salsa (mild or spicy)
1 avocado, diced
2 green onions, sliced
2 tablespoons fresh cilantro, chopped (optional)

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Instructions

Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat.
Add thawed hash browns in an even layer, sprinkle with salt and pepper, and pat down gently.
Cook undisturbed for 5-7 minutes until golden brown and crispy. Flip and cook for an additional 4-5 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of oil and crumble in the breakfast sausage. Cook until browned (about 6-8 minutes) and set aside.
In a mixing bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture into the skillet and cook, stirring gently until softly scrambled. Remove from heat.
Divide the hash browns among four serving bowls. Top with scrambled eggs, sausage, shredded cheese, salsa, diced avocado, green onions, and cilantro, if using.
Serve immediately, garnished as desired.

Notes

Leftovers can be stored separately to maintain texture. The hash browns can be re-crisped in a skillet.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 500
Sugar: 5g
Sodium: 600mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 20g
Cholesterol: 275mg