Description
Let’s be real—some mornings scream for more than toast but beg for less than a full brunch buffet. Enter: Loaded Hash Browns. Golden-crisp potatoes meet creamy smashed avocado, fluffy scrambled eggs, and a dollop of tangy cottage cheese. It’s hearty, nourishing, and downright satisfying—ready in under 30 minutes with pantry staples and big weekend energy. Whether it’s brunch-for-dinner or a cozy Sunday recharge, this dish brings the flavor and the fuel.
Ingredients
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3 frozen hash brown patties (or 1 ½ cups homemade shredded hash browns)
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1 tbsp avocado or olive oil
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3 large eggs
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1 tbsp water
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1 tsp butter (for eggs)
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1 ripe avocado
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½ cup full-fat cottage cheese
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½ tsp lemon or lime juice (to brighten avocado)
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Salt & freshly ground black pepper, to taste
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1 tsp Everything But The Bagel seasoning (optional but magical)
Instructions
1. Crisp Up the Hash Browns (12–15 min)
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Heat oil in a skillet over medium-high heat.
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Add hash browns in a single layer—do not crowd the pan.
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Press down lightly and don’t touch for 4–5 minutes.
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Flip when golden and crisp, cook the other side.
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Transfer to paper towels, sprinkle with salt immediately.
2. Scramble the Eggs (5–7 min)
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Crack eggs into a bowl with 1 tbsp water and a pinch of salt. Whisk well.
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Melt butter in a nonstick skillet over medium-low.
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Pour in the eggs. As they set, gently push from edges to center.
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Remove from heat while slightly soft—they’ll finish cooking off-heat.
3. Make the Avocado Mash (2 min)
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Scoop avocado into a bowl, add lemon/lime juice and a pinch of salt.
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Mash with a fork to a chunky or smooth texture—your call!
4. Assemble Like a Champ (2 min)
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Plate hash browns. Top each with scrambled eggs.
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Add a hearty scoop of avocado mash.
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Dollop cottage cheese over the top (cold contrast = key).
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Sprinkle with Everything Bagel seasoning and black pepper.
Notes
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Extra Crunch? Add a teaspoon of cornstarch to homemade shredded potatoes before frying.
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No Cottage Cheese? Swap in ricotta or Greek yogurt.
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Avocado SOS: Speed up ripening by placing it in a paper bag with a banana overnight.
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Make it Vegan: Use tofu scramble and skip cottage cheese—or sub a cashew spread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 420 kcal per serving
- Sugar: 1g
- Fat: 28g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 20g