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Ultimate Loaded Breakfast Hash

A hearty, savory breakfast skillet loaded with crispy hash browns, fluffy scrambled eggs, sausage crumbles, melted cheese, fresh avocado, and salsa.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Main Course
Cuisine: American, Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Base & Protein
  • 4 cups frozen shredded hash browns or tater tots
  • 1 tbsp olive oil or butter
  • 0.5 lb ground breakfast sausage
Eggs & Cheese
  • 6 large eggs
  • 2 tbsp milk
  • 1 cup sharp cheddar cheese shredded
Toppings
  • 1 large avocado sliced or diced
  • 0.5 cup salsa or pico de gallo
  • 0.25 cup green onions chopped

Equipment

  • Large skillet or cast iron pan
  • Spatula
  • Mixing Bowl
  • Whisk

Method
 

  1. Heat oil in a large skillet over medium-high heat. Add hash browns, season with salt and pepper, and cook until deeply golden and crispy (about 5-7 mins per side). Remove and plate.
  2. In the same skillet over medium heat, brown the breakfast sausage, breaking it into crumbles until fully cooked. Remove and scatter over the hash browns.
  3. Whisk eggs and milk. In the skillet over medium-low heat, gently scramble the eggs until soft and fluffy. Layer the eggs over the sausage and potatoes.
  4. Immediately sprinkle shredded cheddar cheese over the hot eggs so it begins to melt.
  5. Top the dish generously with sliced avocado, salsa, and freshly chopped green onions.
  6. Serve immediately while hot, with hot sauce on the side if desired.

Notes

Ensure your hash browns are squeezed dry if using fresh potatoes for maximum crispiness. Leftovers can be stored in an airtight container for up to 3 days, though best enjoyed fresh.