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- 4 large frozen hash brown patties - 1 cup shredded cheddar cheese - 1/2 cup cooked and crumbled sausage (or vegetarian substitute) - 1/2 cup diced bell peppers (red and green) - 1/4 cup chopped green onions - 4 large eggs - 1 tablespoon olive oil - Salt and pepper to taste For a tasty Loaded Hashbrown Patty Breakfast, you need simple and fresh ingredients. Start with frozen hash brown patties. They are quick and easy, giving you a crispy base. I recommend using a good quality brand for the best texture. Next, grab shredded cheddar cheese. It melts beautifully and adds great flavor. You can also use different cheeses if you prefer. For protein, cook and crumble some sausage. If you want a vegetarian meal, use a plant-based sausage substitute. This gives the dish a nice heartiness. Diced bell peppers add color and crunch. I like using red and green for a vibrant look. Chopped green onions provide a fresh finish. They brighten the dish and complement the flavors well. You will need large eggs, too. They make the dish rich and filling. Use fresh eggs for the best taste. Lastly, a bit of olive oil helps with cooking. It adds flavor, and you can adjust the amount to your liking. Don’t forget salt and pepper to season your mix! Optional toppings like sour cream or Greek yogurt can make this meal even better. They add creaminess and balance the dish. With these ingredients, you will create a Loaded Hashbrown Patty Breakfast that is both delightful and simple! {{ingredient_image_1}} - First, preheat your oven to 425°F (220°C). - Line a baking sheet with parchment paper. This helps with easy cleanup. - Place the frozen hash brown patties on the sheet. Spread them out evenly. - Bake the patties for 20 minutes. Flip them halfway through to ensure they crisp up on both sides. - While the hash browns bake, heat one tablespoon of olive oil in a skillet over medium heat. - Add the diced bell peppers to the skillet. Sauté them for about 3-4 minutes until they soften. - Next, add the cooked and crumbled sausage to the skillet. Cook for another 3-4 minutes until heated. - Season this mixture with salt and pepper to taste. Remove it from heat and set it aside. - Once the hash brown patties are golden, take them out of the oven. - Sprinkle a generous amount of shredded cheddar cheese on each patty. - Top each patty with the sautéed bell pepper and sausage mix. - Crack a large egg on top of each loaded patty. Season the eggs with a pinch of salt and pepper. - Return the baking sheet to the oven. Bake for an additional 8-10 minutes. This will cook the eggs to your desired doneness. - Remove the baking sheet from the oven. Garnish with chopped green onions for a fresh touch. To get crispy hash browns, start with the right oven settings. Preheat your oven to 425°F (220°C). Place the frozen hash brown patties on a lined baking sheet. Bake for 20 minutes. Halfway through, flip them over for even cooking. This step is key for crispiness. Eggs can change the whole dish. For soft yolks, bake them for about 8-10 minutes. If you like fully cooked yolks, leave them in a bit longer. To avoid overcooking, watch them closely. Pull them out once they look just right. Seasonings can boost your dish. I recommend salt, pepper, and maybe a dash of paprika for warmth. You can also add fresh herbs like parsley or cilantro for brightness. For toppings, consider adding jalapeños for heat or avocado slices for creaminess. A dollop of sour cream or Greek yogurt also adds a nice touch. Pro Tips Ensure Even Cooking: To achieve perfectly crispy hash brown patties, make sure to flip them halfway through baking for uniform browning. Customize Your Toppings: Feel free to swap out the sausage for bacon, ham, or plant-based alternatives to suit your dietary preferences. Perfect Egg Doneness: Keep an eye on the eggs during the last baking phase; 8 minutes will give you a runny yolk, while 10 minutes will yield a firmer yolk. Add Extra Flavor: For a kick, incorporate some spices like paprika or cayenne pepper when sautéing the bell peppers and sausage. {{image_2}} You can easily make this dish vegetarian or vegan. For a vegetarian option, swap the sausage for a plant-based sausage. Shredded cheese can be replaced with a vegan cheese. This still gives you that creamy, cheesy taste. For toppings, try diced avocados or fresh salsa. These add flavor and a nice pop of color. You can also use salsa verde for a zesty twist. Want to spice things up? Add diced jalapeños to the sautéed bell peppers. This gives your breakfast a nice kick. You can also mix in hot sauce for extra heat. Different types of cheese can also elevate your dish. Try using pepper jack for a spicy twist or gouda for a smoky flavor. Each cheese brings a new taste to your loaded hash brown patty. Feel free to add more veggies to your dish. Spinach, mushrooms, or zucchini make great choices. These add nutrition and flavor. Seasonal variations can keep things fresh. In fall, add roasted butternut squash. In summer, fresh tomatoes or corn work well. Each season offers unique flavors to explore. To keep your loaded hashbrown patties fresh, place leftovers in an airtight container. Store them in the fridge. They stay good for up to three days. Make sure to let them cool before sealing. This helps keep them crispy. When you reheat, aim for the best texture. Use an oven for even heating. Preheat your oven to 350°F (175°C). Place the patties on a baking sheet. Heat for about 10 to 15 minutes. Check often to avoid overcooking. You can also use a toaster oven for quick reheating. You can freeze unbaked patties for later. Lay them on a baking sheet, freeze until solid, then transfer to a zip-top bag. They can last up to three months in the freezer. To thaw, place them in the fridge overnight before baking. This keeps them from getting soggy. Yes, you can use fresh hash browns. Fresh needs more prep, but it's worth it. Pros of fresh hash browns: - They taste fresher and have a better texture. - You control the cut size and thickness. Cons of fresh hash browns: - They take longer to cook. - You may need to squeeze out excess moisture. Frozen hash browns are quick and easy. They come ready to bake, saving time. You have many options if you want to skip eggs. Egg alternatives include: - Silken tofu. Blend it until smooth for a similar texture. - Chia seeds. Mix one tablespoon with three tablespoons of water. Let it sit until it thickens. - Flaxseed meal. Use one tablespoon of flaxseed with three tablespoons of water, similar to chia seeds. For a vegan dish, these swaps work well. Leftovers last about three to four days in the fridge. Storage tips: - Keep them in an airtight container. - Let them cool before storing. Check for signs of spoilage before eating. If they smell off or look strange, toss them. Now you know how to make loaded hash brown breakfast patties. We covered essential ingredients, detailed steps, and helpful tips for a great dish. You also explored variations for different diets and learned about storage methods. With practice, you will nail this recipe. Enjoy customizing it to fit your taste. A delicious breakfast is just a bake away!

Loaded Hashbrown Patty Breakfast

A delicious breakfast featuring crispy hash brown patties topped with cheese, sausage, bell peppers, and eggs.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 4

Ingredients
  

  • 4 large frozen hash brown patties
  • 1 cup shredded cheddar cheese
  • 0.5 cup cooked and crumbled sausage
  • 0.5 cup diced bell peppers
  • 0.25 cup chopped green onions
  • 4 large eggs
  • 1 tablespoon olive oil
  • to taste salt
  • to taste pepper
  • optional sour cream or Greek yogurt for topping

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • Place the frozen hash brown patties on a baking sheet lined with parchment paper. Bake in the preheated oven for 20 minutes, flipping halfway through, until they are golden and crispy.
  • While the hash browns are baking, heat the olive oil in a skillet over medium heat. Add the diced bell peppers and sauté for about 3-4 minutes or until they are softened.
  • Add the crumbled sausage to the skillet and cook for another 3-4 minutes, until heated through. Season with salt and pepper to taste. Remove from heat and set aside.
  • Once the hash browns are done, remove them from the oven and sprinkle a generous amount of shredded cheddar cheese evenly over each patty.
  • Top each patty with the sautéed bell pepper and sausage mixture.
  • Crack an egg on top of each loaded hash brown patty. Season the eggs with a pinch of salt and pepper.
  • Return the baking sheet to the oven and bake for an additional 8-10 minutes, or until the eggs are set to your desired doneness.
  • Remove from the oven and garnish with chopped green onions.
  • Serve immediately, optionally topped with a dollop of sour cream or Greek yogurt for added creaminess.

Notes

Optional toppings include sour cream or Greek yogurt.
Keyword breakfast, cheese, eggs, hash browns, sausage