Loaded Hash Browns with Eggs

The smell of hash browns hitting a hot skillet still pulls me into the kitchen faster than anything else. I discovered this combo during a particularly brutal winter when I needed something substantial to fuel long mornings of work. Now it is my go-to when I want breakfast to feel like an event without spending hours at the stove.

My sister stayed over last month and I threw this together on a whim. She paused mid bite and asked why I never make this for family brunch. Sometimes the best recipes are the ones you improvise when your pantry is full but your creativity is running on fumes.

Ingredients

• Hash browns: Frozen ones work beautifully here but fresh grated potatoes squeezed completely dry will give you the crispiest results
• Olive oil: Helps achieve that golden crunch we all want from hash browns
• Four large eggs: Fried sunny side up lets the yolk become part of the sauce
• Butter: Adds richness and prevents sticking while cooking eggs
• Ripe avocado: Creaminess that bridges the crispy potatoes and fluffy eggs
• Cottage cheese: Tangy protein element that surprisingly works with everything else
• Green onions: Fresh bite to cut through the richness
• Cherry tomatoes: Optional but adds pops of acidity and color
• Fresh herbs: Cilantro or parsley brightens the whole plate

Instructions

Crisp the hash browns:

Heat olive oil in a large nonstick skillet over medium high heat. Add hash browns season with salt and pepper and spread into an even layer. Cook undisturbed for 5 to 7 minutes until golden and crispy on the bottom then flip and cook another 5 to 7 minutes until both sides are crisp.

Fry the eggs:

Heat butter in another nonstick skillet over medium heat. Crack eggs into the skillet and cook to desired doneness seasoning with salt and pepper. Sunny side up or over easy works best for that runny yolk.

Build your bowl:

Transfer crispy hash browns to serving plates. Arrange sliced avocado and a generous scoop of cottage cheese on top of each portion.

Add the finishing touches:

Top each serving with a fried egg. Sprinkle with green onions cherry tomatoes and cilantro or parsley. Drizzle with hot sauce if desired.

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This became a Sunday tradition with my neighbor who swears she hates cottage cheese. Now she requests it weekly and admits the texture contrast won her over completely.

Getting the Crispiest Hash Browns

The secret restaurant style crunch comes from patience and space. Let them cook undisturbed and resist the urge to flip too early. I learned this the hard way after serving soggy potatoes more times than I care to admit.

Customizing Your Toppings

This base is incredibly forgiving. Sautéed bell peppers cooked bacon bits or even a sprinkle of sharp cheddar can transform the dish entirely. I keep a jar of everything bagel seasoning handy for an instant flavor boost.

Making It Ahead

You can prep the toppings and even grate the potatoes the night before but cook everything fresh. The magic happens in that moment when hot eggs meet cool cottage cheese and warm avocado.

• Keep components separate until serving
• Hash browns reheat surprisingly well in a hot oven
• Eggs should always be cooked to order

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Some mornings call for simple food made with intention. This is that kind of breakfast.

Recipe Questions & Answers

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

Yes, freshly grated potatoes work perfectly. Squeeze out excess moisture using a clean kitchen towel or cheesecloth before cooking to ensure crispy results.

→ What's the best way to get crispy hash browns?

Cook undisturbed over medium-high heat for 5-7 minutes per side. Don't flip too early—letting them develop a golden crust creates the perfect texture.

→ Can I make this dish ahead of time?

Hash browns are best served immediately for maximum crispiness. However, you can prep ingredients in advance: slice avocado, chop vegetables, and measure cottage cheese the night before.

→ Is cottage cheese necessary or can I substitute it?

Cottage cheese adds protein and tangy flavor, but Greek yogurt makes an excellent substitute. For dairy-free options, try mashed avocado or dairy-free cheese alternatives.

→ What other toppings work well with this dish?

Sautéed bell peppers, cooked bacon bits, shredded cheddar cheese, sour cream, or salsa all complement the flavors. Fresh herbs like parsley, cilantro, or chives add brightness.