What is a hashbrown bowl? Crispy browned hash browns and crisp-tender asparagus with plenty of bacon and a fried egg on top. It’s basically my idea of breakfast heaven second only to a crispy hash brown waffle.
I first tasted this awesome combination of flavors while eating breakfast at Eggstasy in Phoenix. However, this isn’t actually a menu item there.
The restaurant offers a quinoa skillet with asparagus and bacon. It sounded delicious, but I really wasn’t in the mood for quinoa. Lucky for me, they were happy to swap in hashbrowns for the quinoa.
I enjoyed it so much, that I went back a couple of days later and ordered it again. Naturally, I needed to recreate the recipe just about as soon as I was home again after that trip.
Asparagus and Eggs
Asparagus and Eggs are a classic food pairing that will never go out of style. There’s something irresistible about the way rich, creamy eggs soften the bright, fresh sharpness of the asparagus.
This breakfast dish is perfect when you have just a few asparagus stalks to use up or are in the mood for asparagus and hollandaise, but don’t feel like doing quite that much work. I have also been known to chop up asparagus into a quiche or add it to an omelet.
For this recipe, I like a bit thinner more tender asparagus. I will also slightly under-cook it as it will continue cooking while resting as you cook the hashbrowns. Doing this will keep a bit of firmness to and a slight crunch to the bite goes well with the runny yolk of the fried egg.
Bacon and Asparagus
There is no better friend to vegetables than bacon. There it is, I said it. I stand by it and will debate this topic endlessly. Whether you are wrapping it in bacon, adding diced bacon, or using bacon drippings to saute it. Bacon is a vegetable’s best friend.
Asparagus is no exception to this rule. They are amazing together. A favorite in my kitchen is Bacon Asparagus Frittata. It makes everyone at my table so happy. It’s so easy to throw together and get this meal to the table, whether it’s for breakfast, lunch, or dinner.
Breakfast skillets or bowls are such a great way to use up leftover vegetables or potatoes that we sometimes have. Fried Cabbage Breakfast Skillet pairs cabbage with bacon and crispy potatoes for a hearty meal that works any time of day.
This hash brown bowl has become one of my favorite breakfasts lately and I’m happy to tell you that the leftovers (if you’re fortunate enough to have any) keep nicely in the fridge for a day or two.
This recipe can be multiplied for additional servings (in order to ensure those leftovers will happen!) just allow yourself enough cooking time for the extra ingredients.
Hashbrown Bowl Ingredients
- shredded hash brown potatoes
- fresh asparagus
- salt and pepper
- green onions
Vegetables are a delicious addition to a savory breakfast. Fried cabbage makes an easy breakfast skillet that the whole family enjoys – whether it’s served for breakfast, lunch, or dinner.
Creamy bacon gravy with bell peppers and plenty of black pepper makes a terrific addition to any weekend brunch menu.
Make this Bacon Asparagus Frittata and every one at your table will be so happy. Eggs serve as such a versatile backdrop, against which the crispy bacon crumbles, fresh asparagus, and parmesan cheese really shine.
Hash Brown Bowl with Asparagus and Bacon
- 4 slices bacon cooked and crumbled
- 2 tablespoons olive oil divided
- 16 ounces frozen shredded hash brown potatoes
- ½ pound fresh asparagus
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup thinly sliced green onions
- 4 large eggs
- Cook the bacon in a large nonstick skillet (or a well-seasoned cast-iron skillet) over medium-low, turning occasionally, until crisp, 10-12 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon; reserve 2 tablespoons of bacon drippings in the skillet.
- While the bacon is cooking, trim the asparagus stalks into ½-inch sections, leaving the tips a bit longer and setting them aside separately.
- Add the asparagus pieces to the skillet and cook over medium-high heat for just 2-3 minutes until bright green and crisp-tender. Transfer the asparagus to the plate with the bacon.
- Add 1 tablespoon of olive oil to the remaining drippings in the skillet; increase heat to medium-high. Add the frozen potatoes; toss to coat and then cook in a flat layer, covered, until potatoes are crisped against the skillet, about 5 minutes. Check the pan frequently to ensure that they aren't burning. Adjust heat as needed.
- Uncover the skillet and stir the potatoes, make a hole in the center and add the remaining oil. Stir in the potatoes to coat again. Cover again and continue cooking, checking frequently to ensure that they aren't burning, until all of the potatoes have browned, about 5 minutes.
- When your hash browns are golden brown and crispy on both sides, return the bacon and asparagus to the skillet and toss to combine. Season to taste with salt and pepper. Sprinkle skillet with green onions and top each serving with a fried egg, if desired.