Save This hearty breakfast combines crispy golden hash browns with fluffy fried eggs, ripe creamy avocado, and tangy cottage cheese. The dish comes together in just 35 minutes, offering a perfect balance of textures—crunchy potatoes, rich yolks, smooth avocado, and fresh garnishes.
Each serving delivers 17 grams of protein, making it ideal for starting your day with sustained energy. The versatility allows for customizations like adding bacon bits, bell peppers, or swapping cottage cheese for Greek yogurt while keeping the dish naturally vegetarian and gluten-free.
My college roommate used to make these massive breakfast bowls after late nights studying, and I thought she was crazy for putting cottage cheese on everything. Then one morning, too tired to argue, I took a bite and completely understood—the cool tang cutting through hot crispy potatoes is somehow perfect. Now it's my go-to when I want breakfast to feel like an actual meal instead of something rushed.
Last Sunday I made this for my dad who insists breakfast should be eggs and toast only. He watched me assemble it with total skepticism, took one bite, and immediately asked if there was enough cottage cheese left for seconds. The way the runny yolk mixes with everything else converted him completely.
Ingredients
- Hash browns: Frozen ones work perfectly, but if you're using fresh potatoes, squeeze out every bit of moisture in a clean towel or they'll steam instead of crisp
- Olive oil: Helps achieve that golden crust we're all after, and adds a subtle fruitiness
- Eggs: Room temperature eggs fry more evenly, so take them out of the fridge while you prep everything else
- Butter: Use unsalted so you can control the seasoning, and don't let it brown before adding eggs
- Avocado: Perfectly ripe gives you that buttery texture, slightly underripe holds up better if you're meal prepping
- Cottage cheese: Small curd blends better, large curd gives you more texture—both work beautifully
- Green onions: Both white and green parts add different levels of onion flavor, so use the whole thing
Instructions
- Get the hash browns golden:
- Heat that olive oil until it shimmers, then spread your hash browns into an even layer and don't touch them for a full 7 minutes—they need that uninterrupted contact to get properly crispy
- Flip and finish:
- Carefully slide a spatula underneath and flip in sections, then cook another 5-7 minutes until both sides are deeply golden and the potatoes are tender all the way through
- Fry your eggs:
- In a separate pan, melt butter over medium heat and crack eggs in gently, letting them cook until whites are set but yolks remain gloriously runny
- Build your bowl:
- Pile crispy hash browns onto plates, then arrange sliced avocado and dollops of cottage cheese right on top while everything's still hot
- Add the finishing touches:
- Top each serving with a fried egg, scatter with green onions and tomatoes, then hit it with hot sauce if you like that extra kick
Save This became my Saturday morning ritual after I realized it's just as good for dinner. Something about breaking breakfast rules makes the whole meal feel more special.
Making It Your Own
Sometimes I'll sauté diced bell peppers and onions with the hash browns for extra flavor, or crumble in cooked bacon if I'm feeling indulgent. Greek yogurt works in a pinch, but cottage cheese has this slight tang that really balances the richness.
Timing Is Everything
The trick is having everything prepped before you start cooking because the eggs and hash browns finish at the same time. I slice my avocado and portion out the cottage cheese while the oil heats up, so I'm not scrambling at the end.
Serving Suggestions
Hot sauce is non-negotiable in my house, but salsa verde works beautifully too if you want something fresher. A side of fruit helps cut through the richness, and honestly, this is substantial enough to stand alone as a meal.
- Fresh fruit balances the hearty elements perfectly
- Toast isn't necessary but never hurts if you're extra hungry
- Coffee or a cold glass of almond milk completes the picture
Save The best part is watching that yolk break and mix with everything else. Somehow breakfast tastes better when you take a moment to actually enjoy it.
Recipe FAQs
- → Can I use fresh potatoes instead of frozen hash browns?
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Yes, grate fresh potatoes and squeeze out excess moisture using a clean towel or cheesecloth before cooking. This step ensures the potatoes become crispy rather than soggy during frying.
- → How do I prevent the hash browns from sticking to the pan?
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Use a well-seasoned nonstick skillet and ensure the olive oil is hot before adding the potatoes. Let them cook undisturbed for the first few minutes to develop a crispy crust before flipping.
- → Can I make the components ahead of time?
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Hash browns can be cooked ahead and reheated in a skillet or oven to regain crispiness. However, eggs are best cooked fresh just before serving for optimal texture and flavor.
- → What can I substitute for cottage cheese?
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Greek yogurt offers a similar tangy creaminess with more protein. For dairy-free options, try crumbled firm tofu seasoned with nutritional yeast or a dollop of dairy-free sour cream.
- → How do I know when the hash browns are done?
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Look for deep golden-brown coloration on both sides and test tenderness with a fork—they should offer slight resistance but be cooked through. The edges should appear crispy and lightly browned.
