Loaded Hash Browns with Scrambled Eggs: Crispy & Creamy Delight
A comforting dish combining crispy hash browns with fluffy scrambled eggs, topped with avocado, cottage cheese, and chives.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 medium russet potatoes, peeled and grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
- 6 large eggs
- 1/4 cup milk
- Salt and pepper to taste
- 1 ripe avocado, sliced
- 1 cup cottage cheese
- 2 tablespoons chopped fresh chives
Instructions
- Preheat a large skillet over medium heat.
- Mix the grated potatoes with salt and pepper in a bowl.
- Add vegetable oil to the skillet, then spread the potato mixture evenly across it. Cook for 5-7 minutes.
- Flip the hash browns carefully and cook for another 5-7 minutes until crispy on both sides.
- Whisk together the eggs, milk, salt, and pepper in a separate bowl.
- Pour the egg mixture into a non-stick skillet over medium-low heat. Stir gently until scrambled and fluffy, about 3-4 minutes.
- Remove hash browns from heat and top with scrambled eggs, avocado slices, and cottage cheese.
- Garnish with chopped chives before serving.
Notes
For extra crispy hash browns, ensure the grated potatoes are dry. Serve with fresh fruit or juice for a complete breakfast.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 300mg