Loaded Hash Browns with Scrambled Eggs
This delightful dish combines crispy hash browns with fluffy scrambled eggs, topped with cheese and fresh toppings, perfect for breakfast, brunch, or dinner.
Ingredients
For the Hash Browns
- 2 large large potatoes, grated Peeled and rinsed
- 2 tablespoons olive oil or butter For frying
- Salt and pepper to taste
For the Scrambled Eggs
- 4 large eggs Whisked with milk
- 1/4 cup milk
- 1/2 cup shredded cheese (cheddar or your choice) For topping
Optional Toppings
- green onions, sour cream, hot sauce To customize to your liking
Instructions
Preparation
- Peel and grate the potatoes. Rinse them under cold water to remove excess starch and pat dry with a clean towel.
Cooking
- In a large skillet, heat the olive oil or butter over medium heat.
- Add the grated potatoes, season with salt and pepper, and cook until golden and crispy, about 10-15 minutes, flipping occasionally.
- In a bowl, whisk together the eggs, milk, salt, and pepper.
- Push the hash browns to the side of the skillet, then pour the egg mixture into the other side. Stir gently to scramble until cooked through, about 3-5 minutes.
- Sprinkle the shredded cheese over the eggs and let it melt before mixing everything together.
- Remove from heat and add your desired toppings.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze cooked hash browns and eggs in separate containers for up to 2 months.