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Loaded Hash Browns with Scrambled Eggs

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A cozy breakfast featuring crispy hash browns topped with fluffy scrambled eggs, melted cheese, and chives for a gourmet touch.

Ingredients

Scale
  • 3 cups shredded hash browns (thawed)
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 6 large eggs
  • 0.25 cup milk
  • 2 tbsp unsalted butter
  • 1 cup cheddar cheese (shredded)
  • 0.25 cup onions (diced)
  • 2 tbsp chives (chopped)

Instructions

  1. Prep your ingredients by thawing hash browns if needed.
  2. Heat olive oil and 2 tbsp of butter in a large skillet over medium heat.
  3. Add the thawed hash browns to the skillet and press gently for a golden crust, cooking for 5-7 minutes.
  4. Flip the hash browns to cook the other side, aiming for a golden-brown color.
  5. Whisk together eggs, milk, and seasoning in a bowl.
  6. Cook the egg mixture in a separate skillet with the remaining butter until soft curds form.
  7. Sprinkle shredded cheese into the eggs just before fully cooked and stir gently.
  8. Combine crispy hash browns and scrambled eggs on plates, topping with onions and chives.

Notes

Enjoy with fresh fruit or salad as a side. Can be made ahead and reheated.

Nutrition

Keywords: breakfast, hash browns, scrambled eggs, comfort food, brunch

Find it online: https://sprinklespoon.com/one-pan-loaded-hash-browns-scrambled-eggs-weekday-ready/