Big Country Breakfast Bowl

  • 1 package refrigerated hash browns (refrigerator section by eggs)
  • 1/2 teaspoon seasoning salt
  • 1/2 teaspoon onion salt
  • 4 eggs, scrambled
  • Crumbled cooked bacon or sausage
  • Fresh salsa
  • Sliced avocado
  • Black beans, drained
  • Fresh sweet corn
  • Grated cheese
  1. In a skillet over medium high heat add 1-2 tablespoon canola oil.
  2. Add the hash browns to the pan covering the bottom. Do not add too much, as they  won't crisp.
  3. Put the lid on and cook for 5-6 minutes.
  4. Flip the potatoes over so you can crisp the other side and continue cooking with a lid on for another five minutes.
  5. Move the hash browns to one side of your skillet and scramble the eggs on the vacant side until cooked to your desired consistency.
  6. To assemble your bowl place half of the hash browns into two bowls.
  7. Place the Scrambled eggs on top of the hash browns and then add your toppings.
  8. This is a perfect way to feed a large group by setting up a toppings bar.