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Ultimate Savory Breakfast Hash Bowl

A hearty breakfast bowl featuring crispy hash browns, smoky bacon, a sunny-side-up egg, fresh avocado, and tangy toppings for the perfect weekend brunch.
Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 2 bowls
Course: Breakfast, Brunch
Cuisine: American, Modern
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Hash Brown Base
  • 2 large Russet potatoes peeled and shredded
  • 3 tbsp butter or oil divided, for frying
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Toppings & Proteins
  • 4-6 strips thick-cut bacon
  • 2 large eggs
  • 1 avocado sliced
  • 1 medium tomato diced
  • 2 tbsp red onion finely chopped
  • 2 tbsp sour cream
  • 2 green onions chopped

Equipment

  • Cast iron skillet or heavy-bottomed pan
  • Non-stick pan
  • Box grater or food processor
  • Mixing bowls
  • Clean Kitchen Towel

Method
 

  1. Rinse shredded potatoes thoroughly in cold water until water runs clear. Squeeze very dry in a clean towel. Toss with salt and pepper.
  2. Cook bacon in a large skillet over medium-low heat until crispy. Remove bacon, reserving 2 tbsp fat in the pan.
  3. Increase heat to medium-high. Add potatoes to the hot bacon fat (add butter if needed), press down, and cook undisturbed for 5-8 minutes until crispy brown on bottom. Flip and cook 5 minutes more.
  4. Meanwhile, fry eggs in a separate non-stick pan with butter until whites are set but yolks are runny (sunny side up).
  5. Combine diced tomato and red onion for the fresh salsa.
  6. Assemble bowls: Base of hash browns, topped with egg, bacon, avocado, salsa, and sour cream. Garnish with green onions.

Notes

For the crispiest hash browns, ensure the potatoes are completely dry before frying. You can add shredded cheddar cheese to the potatoes during the last few minutes of cooking for a cheesy version.