Loaded Hash Browns
Crispy hash browns topped with scrambled eggs, mashed avocado, and cottage cheese for a protein-packed breakfast that's ready in 25 minutes.
Ingredients
- 3 hash brown patties frozen
- 3 large eggs
- 1 medium avocado ripe but firm
- 1/2 cup cottage cheese full-fat recommended
- Everything But The Bagel seasoning to taste, optional
- Salt to taste
- Black pepper to taste, freshly ground preferred
Instructions
- Cook hash browns according to package directions until golden brown and crispy, about 8-10 minutes per side. Don't overcrowd the pan.
- While hash browns cook, crack eggs into a bowl and whisk thoroughly. Heat a non-stick pan over medium-low heat and scramble eggs, stirring gently and continuously. Season with salt and pepper while still slightly wet.
- Cut avocado in half, remove pit, and scoop flesh into a bowl. Mash with a fork to desired consistency. Season immediately with salt and pepper.
- Place crispy hash browns on serving plates. Spread mashed avocado over each patty.
- Spoon warm scrambled eggs over avocado layer.
- Dollop cottage cheese over eggs, distributing evenly.
- Sprinkle Everything But The Bagel seasoning over everything and serve immediately.
Notes
Best served immediately while hash browns are crispy and eggs are warm
Store components separately for leftovers and reheat hash browns in oven at 400°F for 5-7 minutes
Substitute sweet potato hash browns, hummus for avocado, or ricotta for cottage cheese as desired
Season each layer individually for best flavor
Store components separately for leftovers and reheat hash browns in oven at 400°F for 5-7 minutes
Substitute sweet potato hash browns, hummus for avocado, or ricotta for cottage cheese as desired
Season each layer individually for best flavor
