Hashbrown Breakfast Stacks

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Hashbrown Breakfast Stacks come together easily with less than 10 ingredients to create a tasty and filling breakfast or meal anytime of day.

Recently, I’ve been tired. I’m eating well and sleeping fairly well. But, chronic pain is weighing me down. The doctor attributes it to inflammation. Yet, the anti-inflammatories make me ill. So, there we are.

Until I get that straightened out, I’m focusing my energy on making things easy, especially meals.

Yesterday’s menu included Rice Bowls for me, a friend, and our combined eleven children. Believe me, Rice Bowls are easy, especially when you’re feeding thirteen people. Holy cow, I fed thirteen people lunch and didn’t even realize it.

Hubby and I had a date night while the kids contented themselves with roast beef sandwiches and all the homemade pickles they could eat.

And breakfast was this easy Hashbrown Breakfast Stack. I confess, I used premade hashbrown patties from Trader Joe’s, but you could easily use these homefriesPanini Press Hashbrowns or even a baked potato for the base.

The beauties of this recipe include that it comes together quickly, uses few ingredients (less than 10) and it tastes great. It’s a super filling way to start the day.

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Hashbrown Breakfast Stacks
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

Hashbrown Breakfast Stacks come together easily with less than 10 ingredients to create a tasty and filling breakfast or meal anytime of day.

Course: Breakfast
Cuisine: American
Keyword: hashbrowns, loaded hashbrowns
Servings: 4
Calories: 349 kcal
Author: Jessica Fisher
Ingredients
  • 8 frozen hashbrown patties
  • 8 eggs
  • 1 tablespoon oil or butter for the pan
  • salt and pepper
  • 4 ounces cheddar cheese shredded (1 cup)
  • 1/2 cup pico de gallo
  • 4 tablespoons sour cream
  • 1/2 avocado sliced
Instructions
  1. Bake the frozen hashbrown patties according to package directions.
  2. Meanwhile, in a medium bowl beat the eggs lightly.
  3. 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.
  4. 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.
Recipe Notes

Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.
Nutritional values are approximate and based on 1/4 the recipe.

Nutrition Facts
Hashbrown Breakfast Stacks
Amount Per Serving
Calories 349 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 11g69%
Cholesterol 363mg121%
Sodium 512mg22%
Potassium 288mg8%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 4g4%
Protein 19g38%
Vitamin A 1004IU20%
Vitamin C 4mg5%
Calcium 270mg27%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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Comments

  1. Jeanine says

    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 says

      @Jeanine, awww, thank you! Wow! How sweet. We shall overcome this, too.

  2. Christine says

    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 says

      Thank you for your kind words! And thank you for the recommendation. I will look that one up.

  3. Shell says

    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.

  4. Lisa says

    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 says

      @Lisa, you’re the second person to tell me it was grain. I guess I have some homework to do. Thanks!

    • Thea says

      @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

  5. Sarah G says

    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!

  6. Lisa says

    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 says

      Yay! I love to hear that. Glad you enjoyed it.

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