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Loaded Hashbrown Breakfast Bowl on a plate
Melissa Hart

Loaded Hashbrown Breakfast Bowl

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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 bacon in a large nonstick skillet over medium heat 7 to 9 minutes until crisp. Transfer to a paper towel, leaving 2 tbsp fat in pan.
  2. Spread hash browns in skillet; season with 1/4 tsp salt and pepper. Press into an even layer.
  3. Cook undisturbed 6 to 8 minutes until bottom is deeply browned. Turn in sections; brown other side 4 minutes.
  4. Whisk eggs, milk, and remaining 1/4 tsp salt until uniform in color.
  5. Melt butter in a second skillet over medium-low heat. Add eggs; fold slowly 3 to 4 minutes until soft curds form with no liquid egg.
  6. Divide potatoes among four bowls; top with eggs, cheddar, bacon, tomato, and scallions.