Hash Brown Bowls with Egg, Bacon, and Fresh Herbs Recipe
If you are craving a breakfast dish that feels like a warm hug, the Hash Brown Bowls with Egg, Bacon, and Fresh Herbs Recipe is exactly what you need. These hearty, comforting bowls combine crispy, cheesy hash browns baked to golden perfection with a gently cooked egg nestled right in the center. Add in that irresistible crunch and smoky punch of bacon, plus the brightness of fresh herbs, and you have a stunningly simple dish that looks as good as it tastes. Whether you’re cooking for yourself or sharing with a loved one, this recipe brings together textures and flavors that make mornings truly special and energizing.
Ingredients You’ll Need
Getting the flavors just right starts with a handful of straightforward, wholesome ingredients. Each one plays its part: from the crispy golden hash browns that form the base, to the sharp cheddar that melts into gooey pockets, and the fresh herbs that add that final pop of vibrant green freshness.
- 2 cups frozen shredded hash browns: The foundation of the dish, providing crispiness and comfort in every bite.
- 1/2 cup shredded cheddar cheese: Adds melty, savory richness that binds the hash browns together beautifully.
- 1/4 cup diced white or yellow onion: Offers a sweet and slightly sharp flavor that deepens the overall taste.
- 2 tablespoons olive oil: Helps crisp the edges perfectly and adds a subtle fruity note.
- 1/2 teaspoon salt, preferably kosher: Enhances all the other flavors without overpowering.
- 2 large eggs, room temperature: The star protein that creates a creamy, luscious center in each bowl.
- 1 strip cooked bacon, crumbled: For a smoky, crunchy texture contrast and irresistible aroma.
- 1 tablespoon chopped fresh herbs (parsley, basil, or cilantro): Adds a fresh, herbaceous zing to brighten every mouthful.
How to Make Hash Brown Bowls with Egg, Bacon, and Fresh Herbs Recipe
Step 1: Prepare Your Baking Dish
First things first, preheat your oven to a toasty 425 degrees Fahrenheit. Lightly grease two 12-ounce ramekins or use one of several pan options like a 6 or 8-inch round pan, or even a small 1-quart casserole dish. This step is essential to prevent sticking and helps the hash brown cups come out perfectly intact and crisp.
Step 2: Mix the Hash Brown Base
In a large bowl, combine the frozen shredded hash browns with shredded cheddar cheese, diced onion, olive oil, and salt. This mix will form the crispy, cheesy bowl structure. When ready, divide the mixture evenly between your prepared ramekins or spread out in your chosen baking vessel. Use the back of a spoon to create a wide, shallow well in the center — this is where the egg will nestle to cook perfectly later.
Step 3: Bake Until Golden and Crispy
Pop your hash brown bowls into the oven and bake for 35 to 40 minutes. Watch closely for a beautiful golden-brown top without letting it get too dark, since you’ll be adding the egg soon and want a perfect base texture combining softness inside with crisp edges.
Step 4: Add the Egg and Finish Baking
Carefully crack one egg into the center well of each bowl. Lightly sprinkle a pinch of salt over the eggs to season them gently as they cook. Bake again for 8 to 10 minutes, depending on how you like your yolks — a bit runny or fully set. This step seals the deal, leaving you with a soft, creamy egg tucked inside that crispy cheesy outer layer.
Step 5: Top with Bacon and Fresh Herbs
Once baked to perfection, remove the bowls from the oven and sprinkle crumbled cooked bacon all over. Finish by scattering chopped fresh herbs for a burst of freshness and color. Serve these bowls immediately so you can enjoy all the dreamy textures and flavors at their best!
How to Serve Hash Brown Bowls with Egg, Bacon, and Fresh Herbs Recipe
Garnishes
Consider adding a dollop of sour cream or a drizzle of hot sauce for some extra creaminess or heat. A sprinkle of finely chopped green onions or chives can also enhance the herbaceous note and add a nice crunch. The garnishes elevate your dish visually and flavor-wise, making every bite exciting.
Side Dishes
This dish stands beautifully on its own but pairs wonderfully with light, fresh sides like a crisp green salad or sliced avocado for creaminess. If you want to boost the breakfast feel, serve alongside freshly brewed coffee or a glass of fresh orange juice to balance the savory richness.
Creative Ways to Present
You can get playful by serving these hash brown bowls in mini muffin tins for bite-sized appetizers or brunch bites at gatherings. Alternatively, layering additional ingredients like sautéed mushrooms or diced tomatoes inside the bowls gives an exciting twist on the classic. Presentation is key, and this recipe is versatile enough to suit your creativity!
Make Ahead and Storage
Storing Leftovers
If you have leftover hash brown bowls, cool them completely before storing in an airtight container. They’ll keep well in the refrigerator for up to 3 days and are perfect for a quick breakfast or snack the next day.
Freezing
For longer storage, you can freeze the hash brown bowls. Wrap each bowl tightly in plastic wrap and place in a freezer-safe container or bag. Frozen bowls will stay good for up to one month. Just be sure to thaw overnight in the refrigerator before reheating for the best texture and flavor.
Reheating
Reheat leftovers in a preheated oven at 350 degrees Fahrenheit for about 15 minutes or until heated through. This approach helps restore crisp edges and warms the egg gently without turning it rubbery. Avoid microwaving if possible, as it can make the texture less appealing.
FAQs
Can I use fresh potatoes instead of frozen hash browns?
Absolutely! If you prefer fresh potatoes, peel and grate them, then squeeze out excess moisture before mixing. Fresh potatoes might produce a slightly different texture but still make delicious bowls.
Is it possible to make these dairy-free?
Yes! Swap shredded cheddar for a dairy-free cheese alternative, or omit the cheese altogether. Just keep in mind that the cheese adds richness and melting texture, so you might want to boost flavor with some nutritional yeast or extra herbs.
Can I prepare the hash brown mixture ahead of time?
Yes, you can assemble the hash brown mixture a few hours ahead and keep it refrigerated. Just give it a gentle stir before pressing into the baking dishes and proceed with baking as usual.
What if I don’t have ramekins? What else can I use?
Don’t worry! You can use small oven-safe skillets, muffin tins, or round baking pans as indicated in the recipe. The key is to have a shape that allows the hash browns to form a sturdy bowl for the egg.
How do I know when the egg is done to my liking?
During the second bake, eggs cook quickly. Check the whites to make sure they are set and opaque while gently tapping the yolk; if it feels soft and slightly jiggly, it’s runny, and if firm, it’s fully cooked. Adjust baking time accordingly.
Final Thoughts
This Hash Brown Bowls with Egg, Bacon, and Fresh Herbs Recipe is a delightful way to bring excitement and comfort to your breakfast or brunch table. It’s simple, satisfying, and endlessly customizable, making it a dish you’ll want to come back to again and again. So grab your ingredients, fire up that oven, and treat yourself and your loved ones to this amazing start to any day!
Print
Hash Brown Bowls with Egg, Bacon, and Fresh Herbs Recipe
- Total Time: 55 minutes
- Yield: 2 servings 1x
Description
These crispy and savory Hash Brown Bowls combine golden baked shredded potatoes with melted cheddar cheese, topped with a perfectly baked egg, crispy bacon, and fresh herbs for a comforting and delicious breakfast or brunch dish.
Ingredients
Hash Brown Mixture
- 2 cups frozen shredded hash browns
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced white or yellow onion
- 2 tablespoons olive oil
- 1/2 teaspoon salt (preferably kosher)
Toppings
- 2 large eggs, room temperature
- 1 strip cooked bacon, crumbled
- 1 tablespoon chopped fresh herbs (such as parsley, basil, or cilantro)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Lightly grease two 12-ounce ramekins, a 6-inch or 8-inch round pan, or a small 1-quart casserole dish to prevent sticking.
- Prepare Hash Brown Mixture: In a large bowl, combine the frozen shredded hash browns, shredded cheddar cheese, diced onion, olive oil, and salt. Mix thoroughly to ensure even distribution of ingredients. Divide the mixture evenly between the two prepared ramekins, or place all into your chosen baking dish. Using the back of a spoon, create a wide indent in the center of each portion to hold the egg later.
- Bake Hash Browns: Place the ramekins or pan in the oven and bake for 35 to 40 minutes, or until the tops turn golden brown. Be careful not to over-brown them as the eggs will still cook afterward.
- Add Eggs: Crack one egg into the center indent of each hash brown bowl. Lightly sprinkle a pinch of salt on top of each egg for flavor. Return to the oven and bake for another 8 to 10 minutes, or until the egg whites are fully set and yolks are cooked to your preferred doneness.
- Garnish and Serve: Remove the hash brown bowls from the oven. Sprinkle the crumbled cooked bacon and chopped fresh herbs evenly over the top. Serve immediately for a warm and satisfying meal.
Notes
- Room temperature eggs help them cook more evenly in the oven.
- You can substitute bacon with turkey bacon or skip it for a vegetarian version.
- Use fresh herbs of your choice to vary the flavor profile.
- For an extra cheesy variation, add a little cheese on top before placing the eggs.
- Ensure the hash browns are thoroughly thawed if using frozen to avoid excess moisture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
