Loaded Hash Browns with Avocado and Eggs

Loaded Hash Browns with Avocado and Eggs wake up your morning with warm, crispy comfort and bright, creamy flavors. This easy dish gives you crisp potato edges, soft avocado, and runny yolks that mix into a delicious bite. If you want a quick family breakfast that feels special, this recipe fits the bill. For tips on how to keep the potatoes crisp, see how to prevent soggy hash browns.

Why Make This Recipe

• Quick & Easy: Ready in about 30 minutes for busy mornings.
• Family Favorite: Kids and grown-ups love the crispy potato and gooey egg combo.
• Budget-Friendly: Simple pantry staples make a filling meal without breaking the bank.
• Crowd-Pleaser: Easy to scale up for weekend brunches or relaxed dinners.

This recipe stands out because it balances textures—the crunchy, buttery hash browns and the silky avocado with warm, runny eggs. It gives comfort and a little excitement at the same time, like a cozy morning that still feels special.

Ingredients

For the base

• 1 pound shredded potatoes (freshly grated russet, squeezed dry) or 1 (20 oz) bag frozen shredded hash browns, thawed and patted dry
• 2 tablespoons neutral oil (canola or vegetable)
• 2 tablespoons unsalted butter

For the toppings

• 2 ripe avocados, sliced or mashed with a squeeze of lime
• 4 large eggs
• 1 cup shredded cheddar or Monterey Jack cheese
• 1/4 cup chopped green onions (scallions)
• 2 tablespoons chopped fresh cilantro (optional)
• 1/2 cup salsa or pico de gallo (optional)
• Salt and black pepper to taste
• Lime wedges for serving

Helpful notes

• If using fresh potatoes, squeeze them in a clean towel to remove excess moisture.
• Use unsalted butter so you can control the seasoning.

How to Make Loaded Hash Browns with Avocado and Eggs

1. Prep first: If using fresh potatoes, grate and squeeze out moisture. If using frozen, thaw and pat dry. Crack the eggs into a small bowl and slice the avocados. Preheat a large skillet over medium-high heat.

• Tip: Dry potatoes crisp better; removing water prevents soggy hash browns.

1. Heat oil and butter in the skillet until the butter foams and smells nutty. Spread the shredded potatoes into an even layer, pressing down with a spatula. Season with salt and pepper. Cook without stirring for 6–8 minutes until the bottom is golden and very crisp.

• Why this matters: Letting the potatoes form a crust gives you the satisfying crunch.

1. Flip the hash brown mass in sections or slide it onto a plate and flip back into the pan to brown the other side. Cook another 5–7 minutes until both sides are crisp and the center is cooked. Lower heat if the edges brown too fast.

• Mini-tip: Use a wide spatula to keep the hash browns intact.

1. Sprinkle cheese over the hash browns, cover the pan briefly (1–2 minutes) to melt the cheese. While the cheese melts, clear a small space in the skillet or use a second pan to cook the eggs.

• Why this helps: Melting cheese on the hot hash browns keeps everything warm and gooey.

1. Cook the eggs to your liking: fry sunny-side up for runny yolks, or poach for a softer bite. Season eggs with a pinch of salt and pepper.

• Tip: Lower heat and cover the pan for the last minute to set whites without overcooking yolks.

1. Assemble: Slide the cheesy hash brown onto a serving platter. Top with sliced or mashed avocado, place eggs over the top, spoon on salsa if using, and scatter green onions and cilantro. Finish with lime wedges.

• Tip: A squeeze of lime brightens the rich avocado and egg.

How to Serve Loaded Hash Browns with Avocado and Eggs

• Serve family-style on a large platter so everyone can help themselves; garnish with extra green onions and cilantro for color.
• Offer small bowls of salsa, hot sauce, and lime wedges so each person can adjust the heat and brightness.
• For a fuller meal, serve alongside a simple mixed greens salad or our tasty chicken avocado melt sandwich for a heartier spread.

How to Store Loaded Hash Browns with Avocado and Eggs

• Refrigerator: Store leftovers in an airtight container for up to 2 days. Keep avocado separate if possible to avoid browning.
• Freezer: Freeze plain cooked hash browns (no avocado or eggs) in a flat airtight container for up to 1 month. Reheat from frozen in a skillet for best texture.
• Reheating: Warm refrigerated hash browns in a skillet over medium heat with a little oil until crisp again; reheat eggs gently in a covered pan or make fresh eggs while warming the potatoes. Avoid microwaving if you want to keep crisp edges.

Tips to Make Loaded Hash Browns with Avocado and Eggs

• Dry the potatoes well—this step makes the biggest difference for crispiness.
• Use medium-high heat but watch closely so the edges don’t burn.
• Add cheese near the end so it melts without making the potatoes soggy.
• Keep avocado plain until serving to avoid early browning.
• If cooking for a crowd, keep cooked hash browns in a low oven (200°F / 95°C) to stay warm and crisp.

Variation

• Vegetarian extra: Add black beans and roasted corn for a southwest twist—skip any meat and top with a dollop of sour cream.
• Egg-free / vegan: Top crisp hash browns with mashed avocado, sautéed mushrooms, and a sprinkle of nutritional yeast for a cheesy flavor without eggs.

FAQs

Can I use frozen hash browns instead of fresh?

Yes. Thaw and press them dry before cooking. Frozen hash browns save time and still crisp up well if you remove extra moisture first.

How do I stop the hash browns from getting soggy?

Squeeze out as much water as possible from fresh potatoes, or pat thawed frozen hash browns dry. Cook on medium-high heat and don’t stir too often so a crust can form.

Can I make this ahead for a brunch?

You can cook the hash browns ahead and reheat in a skillet to restore crispness. Keep avocado and eggs separate and add them right before serving for best texture.

Conclusion

This warm, cozy dish of Loaded Hash Browns with Avocado and Eggs brings crisp edges, creamy avocado, and runny yolks to your table in an easy, family-friendly way. It feels like a treat but cooks up fast, so it’s perfect for lazy weekends or busy mornings when you want something satisfying and bright. If you’d like another twist on hash brown toast, check out Hash Brown Avocado Toast – But First We Brunch!.

If you tried this recipe, please leave a comment and a star rating — it helps other readers. Share the recipe on Pinterest or Facebook so friends can make it too. What twist did you try? Let us know below!

Loaded Hash Browns with Avocado and Eggs

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• Author: chef-ava
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Description

Wake up your morning with warm, crispy comfort and bright, creamy flavors. This easy dish features crisp potato edges, soft avocado, and runny yolks for a delicious breakfast.

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Ingredients

Scale 1x2x3x

• 1 pound shredded potatoes (freshly grated russet, squeezed dry) or 1 (20 oz) bag frozen shredded hash browns, thawed and patted dry
• 2 tablespoons neutral oil (canola or vegetable)
• 2 tablespoons unsalted butter
• 2 ripe avocados, sliced or mashed with a squeeze of lime
• 4 large eggs
• 1 cup shredded cheddar or Monterey Jack cheese
• 1/4 cup chopped green onions (scallions)
• 2 tablespoons chopped fresh cilantro (optional)
• 1/2 cup salsa or pico de gallo (optional)
• Salt and black pepper to taste
• Lime wedges for serving

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Instructions

1. Prep: Grate and squeeze out moisture if using fresh potatoes. Thaw and pat dry if using frozen. Crack the eggs into a small bowl and slice the avocados. Preheat a large skillet over medium-high heat.
2. Heat oil and butter in the skillet until the butter foams. Spread the shredded potatoes into an even layer, press down, and season with salt and pepper. Cook for 6–8 minutes until the bottom is golden and very crisp.
3. Flip the hash brown mass in sections or onto a plate to brown the other side. Cook another 5–7 minutes until both sides are crisp and the center is cooked.
4. Sprinkle cheese over the hash browns, cover briefly (1–2 minutes) to melt the cheese. Cook eggs to your liking, seasoning with salt and pepper.
5. Assemble: Slide cheesy hash browns onto a platter, top with avocado, place eggs over, spoon on salsa if using, and scatter green onions and cilantro. Serve with lime wedges.

Notes

For crispiness, dry the potatoes thoroughly and cook on medium-high heat. Keep avocado separated until serving to avoid browning.

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

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg