Description
A hearty and flavorful Hash Brown Breakfast Bowl featuring crispy shredded potatoes, sautéed vegetables, black beans, pico de gallo, creamy avocado, and a soft-fried egg, perfect for a satisfying morning meal.
Ingredients
Main 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, drained and rinsed
- 1/3 cup pico de gallo or salsa
- 1 egg
- 1/6 avocado (or 2 to 3 medium slices)
- Dash of fine sea salt and pepper
Optional Garnish
- Fresh cilantro
Instructions
- Prepare Black Beans: Drain and rinse the black beans thoroughly in a colander, then set them aside to use as a topping later.
- Cook Vegetables and Hash Browns: Heat a well-seasoned cast iron or non-stick skillet over medium to medium-high heat. Add the shredded potatoes, chopped onions, and chopped bell pepper to the skillet. Cook, stirring and flipping occasionally, allowing the potatoes to crisp up evenly. After several minutes, add the sliced mushrooms and continue cooking until the mushrooms soften and the hash browns reach your desired crispiness. Once done, transfer the cooked mixture to a bowl.
- Soft-Fry the Egg: Using the same skillet, maintain heat to soft-fry one egg. Crack the egg gently into the center of the skillet and cook until the egg white is fully set but the yolk remains slightly runny and not completely firm. Carefully transfer the cooked egg on top of the hash brown and vegetable mixture in the bowl.
- Assemble the Bowl: Top the egg and hash brown base with the rinsed black beans, then spoon on the pico de gallo or salsa. Add the sliced or diced avocado on top for creaminess.
- Garnish and Serve: Optionally garnish your hash brown breakfast bowl with fresh cilantro for an herby brightness. Serve immediately while warm.
Notes
- You can substitute frozen hash browns if fresh potatoes are not available; just make sure to thaw and drain any excess moisture.
- Adjust the spices by adding paprika or chili flakes for a spicier flavor.
- Use a non-stick or well-seasoned cast iron skillet to prevent sticking without excess oil.
- For a vegan version, omit the egg and substitute with tofu scramble or sautéed tempeh.
- Fresh avocado adds a creamy texture and healthy fats but can be replaced by guacamole if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
