It is a chilly winter morning. You want a breakfast that actually satisfies. These high protein breakfast hash browns deliver exactly that. They are warm, golden, and incredibly filling.
This recipe is designed for your busiest days. It provides sustained energy for your whole family. You will love how the flavors come together. It is a fresh start to any morning.
Why This Recipe Is a Winner
This dish is a total game-changer for your routine. It is perfect for a healthy reset this season. You get lean protein from turkey and eggs. The black beans add great fiber and texture.
Your whole family will love the crispy golden potatoes. It makes busy winter weekdays feel much easier. This meal is budget-friendly and uses simple staples. You will feel fueled and ready for anything.
Simple Cooking Method
Making this dish is very simple and stress-free. You only need one large skillet for everything. First, you brown the meat and fresh vegetables. Then, you let the potatoes get perfectly crispy. Even beginner cooks can achieve great results easily.
Ingredients You’ll Need
These ingredients are mostly pantry staples you likely have.
- 20 oz shredded hash brown potatoes, thawed if frozen
- 1 lb lean ground turkey sausage
- 6 large eggs, beaten
- 1 cup canned black beans, rinsed and drained
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup diced red bell pepper
- 1/4 cup diced yellow onion
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
- 1/2 tsp cracked black pepper
- 1/2 tsp garlic powder
Step-by-Step Directions
- Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat.
- Add the ground turkey sausage, onions, and bell peppers to the skillet. Cook until meat is browned and vegetables are tender, approximately 7 minutes.
- Remove the meat and vegetable mixture from the skillet and set aside.
- Add the remaining tablespoon of olive oil to the skillet. Spread the hash browns in an even layer and cook undisturbed for 5-7 minutes until the bottom is golden brown.
- Flip the hash browns and cook for an additional 5 minutes until crispy.
- Incorporate the cooked meat mixture and black beans into the skillet with the potatoes.
- Pour the beaten eggs over the mixture and season with salt, pepper, and garlic powder.
- Cook, stirring gently, until the eggs are fully set.
- Top with shredded cheddar cheese and cover with a lid for 60 seconds until the cheese is melted.
- Divide into four portions and serve immediately.
Best Ways to Enjoy It
Serve these hash browns warm in a bowl. You can add a dollop of Greek yogurt. Fresh salsa or hot sauce adds a nice kick. Pair it with a warm cup of coffee. It is the ultimate comfort food for winter.
How to Store Leftovers
These store beautifully for your weekly meal prep. Place leftovers in airtight containers for four days. Reheat them in a dry skillet for best results. This keeps the potatoes crispy and delicious. You can also freeze portions for later. Just thaw them in the fridge overnight.
Tips for Best Results
- Don’t flip the potatoes too early for maximum crispiness.
- Use a non-stick skillet to prevent the eggs from sticking.
- Thaw your frozen hash browns completely before cooking them.
- Pat the potatoes dry with a paper towel first.
- Add a pinch of smoked paprika for a winter warmth.
- Make the meat mixture ahead of time to save minutes.
- Garnish with fresh chives for a bright, fresh finish.
Ways to Switch It Up
- Swap turkey for spicy chorizo for more heat.
- Use sweet potato hash browns for a seasonal twist.
- Add baby spinach at the end for extra greens.
- Try pepper jack cheese for a zesty flavor.
Common Questions
Can I use fresh potatoes instead?
Yes, you certainly can use fresh potatoes. Just shred them and squeeze out all moisture. This ensures they get very crispy in the pan.
Is this recipe good for meal prep?
It is excellent for meal prep. The flavors actually meld together overnight. It is a fast and healthy way to start your day.
I hope this breakfast brings warmth to your home. It is the perfect way to start a busy winter day. Enjoy every crispy, cheesy bite!
— Katie Wood
Ingredients
- 20 oz shredded hash brown potatoes, thawed if frozen
- 1 lb lean ground turkey sausage
- 6 large eggs , beaten
- 1 cup canned black beans, rinsed and drained
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup diced red bell pepper
- 1/4 cup diced yellow onion
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
- 1/2 tsp cracked black pepper
- 1/2 tsp garlic powder
Instructions
- Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat.
- Add the ground turkey sausage, onions, and bell peppers to the skillet. Cook until meat is browned and vegetables are tender, approximately 7 minutes.
- Remove the meat and vegetable mixture from the skillet and set aside.
- Add the remaining tablespoon of olive oil to the skillet. Spread the hash browns in an even layer and cook undisturbed for 5-7 minutes until the bottom is golden brown.
- Flip the hash browns and cook for an additional 5 minutes until crispy.
- Incorporate the cooked meat mixture and black beans into the skillet with the potatoes.
- Pour the beaten eggs over the mixture and season with salt, pepper, and garlic powder.
- Cook, stirring gently, until the eggs are fully set.
- Top with shredded cheddar cheese and cover with a lid for 60 seconds until the cheese is melted.
- Divide into four portions and serve immediately.
