Name: Hash Brown Breakfast Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 cups grated russet potatoes (squeezed dry); 1 small yellow onion, finely diced; 3 tbsp unsalted butter, divided; 2 tbsp neutral oil (grapeseed or vegetable); Salt and freshly ground black pepper; 6 large eggs; 2 tbsp whole milk or cream; 1 tbsp cold butter; 1/2 cup crème fraîche or Greek yogurt; 1 tsp Dijon mustard; 1 tbsp lemon juice; 2 tbsp chives, fresh and finely chopped; 2 ripe avocados, sliced; 4 oz smoked salmon or thinly sliced prosciutto (optional); Microgreens or baby arugula, for garnish; Smoked paprika or flaky sea salt, to finish

Description

A refined breakfast featuring crisp hash browns topped with soft-scrambled eggs and a tangy herbed crème fraîche.

Ingredients

Scale

4 cups grated russet potatoes (squeezed dry)
1 small yellow onion, finely diced
3 tbsp unsalted butter, divided
2 tbsp neutral oil (grapeseed or vegetable)
Salt and freshly ground black pepper
6 large eggs
2 tbsp whole milk or cream
1 tbsp cold butter
1/2 cup crème fraîche or Greek yogurt
1 tsp Dijon mustard
1 tbsp lemon juice
2 tbsp chives, fresh and finely chopped
2 ripe avocados, sliced
4 oz smoked salmon or thinly sliced prosciutto (optional)
Microgreens or baby arugula, for garnish
Smoked paprika or flaky sea salt, to finish

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Instructions

Prepare the potatoes: After grating, place potatoes in a clean towel and press to remove as much liquid as possible. Season lightly with salt.
Cook the base: Heat 1 tbsp butter and 1 tbsp oil in a large nonstick skillet over medium-high. Add onions and sweat until translucent, 3–4 minutes. Add the potatoes, press into an even layer, and let cook undisturbed until the underside is deep golden and crisp, 6–8 minutes. Flip in sections and brown the second side.
Finish the hash browns: Reduce heat to medium, add remaining butter around the edges to baste, and season with pepper. If any browned bits stick, deglaze with a tablespoon of water.
Make the eggs: Whisk eggs with milk and a pinch of salt. Warm a small nonstick pan over low heat and melt 1 tbsp cold butter. Add eggs and cook slowly, stirring gently until they form soft, silky curds.
Prepare the sauce: Whisk crème fraîche with Dijon, lemon juice, chives, and a pinch of salt. Adjust acidity to taste.
Assemble the bowls: Divide crisp hash among bowls, top with a generous spoonful of soft-scrambled eggs, add avocado slices and smoked salmon or prosciutto if using. Drizzle the herbed crème fraîche and finish with microgreens and smoked paprika or flaky salt.

Notes

For best results, dry potatoes thoroughly and cook eggs low and slow for a creamy texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Skillet Cooking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 3g
Sodium: 350mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 6g
Protein: 15g
Cholesterol: 400mg