Hash Browns with Eggs Avocado (Printable)

Crispy hash browns loaded with fried eggs, avocado, and cottage cheese for a satisfying breakfast.

# What You'll Need:

→ Hash Browns

01 - 3 cups frozen shredded hash browns (or freshly grated potatoes, squeezed dry)
02 - 2 tablespoons olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper

→ Toppings

05 - 4 large eggs
06 - 1 tablespoon butter for frying eggs
07 - 1 large ripe avocado, sliced
08 - 1 cup cottage cheese
09 - 2 green onions, thinly sliced
10 - ½ cup cherry tomatoes, halved
11 - 2 tablespoons fresh cilantro or parsley, chopped
12 - Hot sauce to taste
13 - Salt and pepper to taste

# Directions:

01 - Heat olive oil in a large nonstick skillet over medium-high heat. Add hash browns, season with salt and pepper, and spread into an even layer. Cook undisturbed for 5-7 minutes until golden and crispy on the bottom, then flip and cook another 5-7 minutes until both sides are crisp and cooked through. Transfer to serving plates.
02 - Heat butter in another nonstick skillet over medium heat. Crack eggs into the skillet and cook to desired doneness (sunny side up or over-easy recommended), seasoning with salt and pepper.
03 - Arrange sliced avocado and a generous scoop of cottage cheese on top of each hash brown portion.
04 - Top each serving with a fried egg.
05 - Sprinkle with green onions, cherry tomatoes, and cilantro or parsley. Drizzle with hot sauce if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The contrast between hot crispy hash browns and cool creamy toppings makes every bite interesting
  • Protein from three sources keeps you full for hours without that heavy breakfast crash
  • It comes together in under 40 minutes but looks like something from a restaurant
02 -
  • Crowding the pan with hash browns is the enemy of crispiness—cook in batches if your skillet isn't big enough
  • Room temperature cottage cheese tastes so much better than cold straight from the fridge
  • Slicing avocado just before serving prevents it from oxidizing and turning brown
03 -
  • Use a cast iron skillet if you have one—the heat distribution makes for the crispiest hash browns
  • Salt your tomatoes and let them sit for 5 minutes to draw out excess moisture

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