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Loaded Hashbrown Breakfast Bowl
Melissa Hart

Loaded Hashbrown Breakfast Bowl

This bowl is what happens when every good breakfast side lands in one place. Crisp potatoes sit under scrambled eggs, bacon, cheddar and tomato, so each forkful gets something different. Salt the eggs lightly; the bacon and cheese finish the job.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 slices thick-cut bacon chopped
  • 1 lb frozen shredded hash browns thawed and squeezed dry
  • 1/2 tsp kosher salt divided
  • 1/4 tsp black pepper
  • 6 large eggs
  • 2 tbsp whole milk
  • 1 tbsp unsalted butter
  • 1 cup shredded cheddar cheese
  • 1 medium tomato diced
  • 2 scallions thinly sliced

Method
 

  1. Cook the bacon in a large nonstick skillet over medium heat until crisp, 7 to 9 minutes, then transfer it to a paper towel and leave 2 tbsp fat in the pan.
  2. Spread the hash browns in the skillet, season with 1/4 tsp salt and the pepper and press them into an even layer.
  3. Cook without disturbing until the bottom is deeply browned, 6 to 8 minutes, then turn in sections and brown the other side for 4 minutes.
  4. Whisk the eggs, milk and remaining 1/4 tsp salt until even in color.
  5. Melt the butter in a second skillet over medium-low heat, add the eggs and fold slowly until soft curds form and no liquid egg remains, 3 to 4 minutes.
  6. Divide the potatoes among four bowls and top with the eggs, cheddar, bacon, tomato and scallions.