Loaded Hash Browns
These Loaded Hash Browns are a savory, protein-packed breakfast featuring crispy golden potatoes layered with fluffy scrambled eggs, creamy cottage cheese, and fresh avocado. With bold seasoning and optional heat, this high-impact breakfast balances crunch, creaminess, and freshness in every bite.
Equipment
- Large skillet
- non-stick pan for eggs
- Mixing bowl
- Spatula
Ingredients
- 2 large hash brown patties (or 2 cups shredded hash browns)
- 1 Tbsp olive oil or butter
- 2 large eggs
- 0.5 cup cottage cheese (small curd)
- 0.5 whole ripe avocado, sliced or mashed
- 1 Tbsp milk or water
- salt and black pepper to taste
- Everything Bagel seasoning (optional)
- fresh chives or scallions, chopped
- Sriracha or hot sauce (optional)
Instructions
- Heat oil or butter in a skillet over medium-high heat. Cook hash browns until deep golden brown and crispy on both sides, about 4–5 minutes per side. Remove and keep warm.
- In a bowl, whisk eggs with milk or water and a pinch of salt. Scramble gently in a non-stick pan over medium-low heat until just set and fluffy.
- Prepare toppings by slicing avocado and measuring cottage cheese. Blend cottage cheese if a smoother texture is desired.
- Place crispy hash browns on plates. Top with scrambled eggs, dollops of cottage cheese, and avocado slices.
- Season with black pepper, Everything Bagel seasoning, fresh chives, and a drizzle of hot sauce if desired. Serve immediately.
Notes
Squeeze excess moisture from shredded hash browns for maximum crispiness. For a smoother texture, blend cottage cheese before serving. Assemble just before eating to preserve the hot-and-cold contrast.