Hash Brown Breakfast Stacks come together easily with simple and affordable ingredients to create a tasty and filling breakfast or vegetarian meal anytime of day.
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I love simple but hearty meals. They are comforting, affordable, and please the masses. You really don’t need complicated recipes to enjoy great food. These Hashbrown Breakfast Stacks are proof positive.
What are breakfast stacks?
I’m not honestly sure where the term breakfast stack came from. I think it’s probably a riff off the vintage savory haystack which is basically a pile of yummy things that you can mix and match as you please.
My guess? Stacks is code for layered, easy recipe, like in my Chili Stacks.
Breakfast Stacks are just that, layered breakfast ingredients, such as hash brown patties, scrambled eggs, shredded cheese, pico de gallo, sour cream, and avocado.
The beauty of this recipe is that it comes together quickly using only a few ingredients and it tastes great. It’s a super filling way to start the day.
Serving suggestions
Breakfast Stacks are basically an all-in-one dish. You don’t really need any accompaniment or side dishes. You can certainly provide a bread basket of biscuits or muffins if you like. A seasonal fruit tray would not go amiss.
Flavor adaptations:
Obviously, I’ve given my Breakfast Stacks a south-of-the-border twist with the pico, sour cream, and avocado slices.
You could take it in a different direction, of course. Consider these other adaptations:
- French – Swiss cheese, sautéed mushrooms, and a béchamel sauce
- Italian – mozzarella, pancetta, and bruschetta
- Greek – feta cheese, sautéed spinach and mushrooms, and a dab of garlic yogurt sauce
Ingredients
Most of what’s included in this recipe is pretty standard fare, making it a simple recipe you can make anytime without too much advance prep work.
Here’s what you’ll need:
- Hash brown patties – This is probably the only “specialty item” on the ingredients list. You can find these in the frozen food aisle of most supermarkets. You could easily use these homefries, Panini Press Hashbrowns or even a baked potato for the base, if you prefer.
- Eggs – We scramble ours but you could fry them if you prefer. If you eat more plant-based, you could do a tofu scramble instead.
- Cheese – A little bit of cheese adds a nice contrast of texture and flavor. As mentioned above, you can vary this depending on what flavor profile you’re going for.
- Toppings – This is totally up to you. If you’ve got bits of this and that leftover from previous meals, by all means, toss them on! For a Mexican-inspired breakfast stack, add pico de gallo, sour cream and sliced avocado.
Instructions
This is so simple!
- Bake the potato patties according to the package instructions.
- Meanwhile, cook the eggs in a hot skillet according to your preferences.
- Lay out all the toppings and let folks pile on what they like.
- Promptly refrigerate leftovers and consume within 3 days.
Make-ahead instructions
This isn’t a meal that lends itself to freezing, but you can prep the toppings up to 2 days in advance.
Recipe costs
Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.
- hash brown patties – $1.28
- eggs – $1.28
- cheese – $1.00
- pico de gallo – $0.75
- sour cream – $0.25
- avocado – $1.00
Purchased at a mid-range store at non-sale prices, this recipe pencils out to $5.56 or $1.39/serving.
Compared to eating breakfast out, this is an incredible deal! Why eat out when you can cook at home for less?
Kitchen equipment
This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.
- plastic cutting boards – I have blue boards for veggies and white boards for meat.
- Ergo Chef chef’s knife – I’ve had my set for several years and they work well.
- stainless steel mixing bowl – Get the biggest bowl you can find if making multiple batches
- wire whisk – I like this style with a sealed barrel. Then you can send it through the dishwasher.
- large skillet with lid – I have two of these since I love this model so much.
- cooking tongs – I use these all the time for cooking in a skillet.
- sheet pans – I LOVE my set of steel sheet pans. They make such a difference in baking and meal prep.
If you prepare this recipe, be sure to share a picture on social media and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!
Hashbrown Breakfast Stacks Recipe
Ingredients
- 8 frozen hash brown patties
- 8 egg
- 1 tablespoon olive oil or butter
- salt
- black pepper
- 4 oz cheddar cheese (shredded) (1 cup)
- ½ cup pico de gallo
- 4 tablespoon sour cream
- 1 avocado sliced
Instructions
- Bake the frozen hashbrown patties according to package directions.
- Meanwhile, in a medium bowl beat the eggs lightly.
- In a frying pan, heat the oil or butter until hot. Add the eggs, season to taste with salt and pepper. As the eggs lighten in color around the edges, begin to stir the eggs lightly, bringing the edges to the center, and flipping as needed to cook the “scrambled” eggs on all sides. Remove from heat.
- Place two hashbrown patties on each of four plates. Divide the eggs among the four plates. Top with shredded cheese, pico de gallo, dollops of sour cream and slices of avocado. Serve immediately.
Notes
Nutritional values are approximate and based on ¼ the recipe. Consider other flavor profiles for the toppings, such as:
- French – Swiss cheese, sautéed spinach and mushrooms, and a béchamel sauce
- Italian – mozzarella, pancetta, and bruschetta
- Greek – feta cheese, sautéed spinach and mushrooms, and a dab of tzatziki
Nutrition
This post was originally published on September 13, 2012. It has been updated for content and clarity.
Lisa
We had these for dinner tonight, and they were a hit! My hubby requested that they stay on the regular rotation, and my boy, who doesn’t like eggs, gobbled them up! Thank you!
Jessica
Yay! I love to hear that. Glad you enjoyed it.
Sarah G
Speaking of hash brown stacks…my hubs and I worked at a small restaurant in our teens where you could order a little unknown breakfast no on the menu called ‘Carolyn’s Special’. It begins with shredded hashbrowns with cooked add-ins of diced ham, sliced breakfast sausage and/or crisp-fried bacon, sauteed onion and diced green peppers. Get it nice and crispy on both sides of the potato then top with a slice of cheese and two over-easy eggs on over that. Serve with a side of toast. Chop into that egg and let the yoke ooze or mix it all in together and gobble it down. Delicious!
I may just have to add that to my menu…good reminder of how tasty it is!
Lisa
It’s hard to be tired all the time and also function as a mom and wife. I don’t have issues with inflammation but I am in my first trimester and feel like a nonfunctioning human being most of the time. Regarding inflammation, I have heard that it can be caused by eating carbs, even whole grains. I have not done a lot of reading on this though so this is far from an expert opinion. Hope you start feeling better soon!
Jessica
@Lisa, you’re the second person to tell me it was grain. I guess I have some homework to do. Thanks!
Thea
@Lisa,
I agree. I’ve suffered from several joint injuries that made every day painful and I’m only 30. Too young for daily joint pain. My foot, knee, elbow, fingers. I couldn’t walk up a flight of stairs without being in serious pain. Holding a pot, or even gripping the hair dryer was painful.
About a week after I stopped eating grains I noticed that I wasn’t constantly achy. I went back to eating regular and the aches and pains came back. So back off grains I went. Started following the Primal/Paleo diet and I have more energy, I don’t ache, and I feel healthy again
Shell
I actually had this recommended by a Doctor. I take a half teaspoon of baking soda in a glass of distilled water twice a day. I also take an extra folic acid and mussel shell capsules. When I take them religiously the pain is definitely lessened. I have heard that people in New Zealand don’t have as much arthritis. They eat a lot of mussels.
Christine
I am sorry you do not feel well. I’ve read your blog for at least 2 years now and appreciate you more with each entry. You are a wonderful encouragement as I homeschool and have two children. When I feel down I remember you do all you do with 5 children so I know I can do what I need to do with two children.
Have you tried Evening Primrose Oil for inflammation? I am 45 and started taking it a year ago to help with PMS. Well it did nothing for PMS but I noticed I was not in as much pain and was sleeping through the night. I had resigned my self to being in pain as part of aging and had no idea how much discomfort I was in until the Evening Primrose Oil. Now my pain ranges from none to mild. After I noticed my discomfort dropped, I looked up Evening Primrose Oil on the internet and it is commonly used as an anti-inflammatory!
I hope you find relief soon. Thank you for inspiring me to be a better person all around 🙂
Jessica
Thank you for your kind words! And thank you for the recommendation. I will look that one up.
Jeanine
I am sorry that you are not feeling well. After I read your post on your other blog today, I was thinking how awesome you are and how I wish I could meet you so I could tell you how much your posts have helped me. Hang in there and have a good day! 🙂
Jessica
@Jeanine, awww, thank you! Wow! How sweet. We shall overcome this, too.