Hash Brown Breakfast Bowl

Potatoes are one of the most popular vegetables for a reason! This delicious breakfast bowl offers great nutrition in a delicious package.

Course Breakfast

Cuisine American

Keyword Eggs, Potatoes

Prep Time 5

Cook Time 20

Total Time 30

Servings bowl

Calories 588kcal

Ingredients

1 1/2 cups shredded potatoes or frozen hash browns
1/2 cup chopped onions
1/2 cup chopped bell pepper
1/2 cup sliced mushrooms
1/2 cup black beans
1/3 cup pico de gallo or salsa
fresh cilantro optional
1 egg
1/6 avocado or 2 to 3 medium slices
dash of fine sea salt and pepper

Instructions

Drain and rinse the black beans and set aside.
Heat a well seasoned cast iron or non-stick skillet over medium to medium-high heat. Add the shredded potatoes, onions, and bell pepper. Allow to cook, flipping occasionally. After several minutes, add the mushrooms and continue to cook. Once your desired crispiness is achieved, transfer to a bowl.
Keep the same skillet heated to soft-fry the egg. Crack the egg into the center of the skillet and allow to cook until the white is cooked but the yolk is not completely set. Transfer the cooked egg onto the hash brown mixture. Top with the black beans, pico de gallo or salsa, and sliced or diced avocado. Garnish with fresh cilantro if desired.

Notes

Serve with a 12 ounce glass of ice water or iced coffee to complete your breakfast meal. If needed, use a small amount of non-stick cooking spray while cooking the hash browns. Lightly spray your pay before adding the shredded potatoes or hash browns.

Nutrition