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Crispy hash browns breakfast stacks topped with eggs and avocado

Crispy Hash Browns Breakfast Stacks

A delightful breakfast stack of crispy hash browns, fluffy scrambled eggs, and gooey cheese, perfect for busy days or leisurely weekends.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Hash Browns
  • 2 large potatoes, grated Use starchy potatoes like Russets for best texture.
  • 2 tablespoons cooking oil For frying.
  • Salt and pepper to taste Salt and pepper Season to your preference.
For the Stacks
  • 2 eggs eggs Whisked and scrambled.
  • 1 cup shredded cheese Cheddar or your choice.
  • Toppings (e.g., sour cream, green onions, bacon bits) Customize as desired.

Method
 

Preparation
  1. Rinse and drain the grated potatoes, then dry them thoroughly using a kitchen towel.
  2. In a skillet, heat a few tablespoons of oil over medium heat. Form the grated potatoes into round patties and fry until golden brown on both sides, about 4-5 minutes each side. Drain on paper towels.
  3. In a separate bowl, whisk the eggs and season with salt and pepper. Scramble the eggs in a non-stick pan until fully cooked.
Assembly
  1. Layer the crispy hash browns with cooked scrambled eggs and cheese. Top with your choice of toppings like sour cream, green onions, or bacon bits.
Serving
  1. Serve immediately and enjoy your breakfast stacks!

Notes

For a veggie boost, add spinach or tomatoes to your scrambled eggs. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for later enjoyment.