Looking for a tasty way to refuel after a workout? This Hash Brown Breakfast Bowl will hit the spot and support your post-workout recovery. Complete nutrition from potatoes, eggs, and fresh veggies is a winning combination to add after a long run or workout!

We all know that breakfast is the most important meal of the day, but it can sometimes be tricky to fit in a well-rounded meal on a busy morning. If you enjoy exercising first thing in the morning, re-fueling post-workout is even more important. This Hash Brown Breakfast Bowl is the perfect solution, and couldn’t be easier to put together!

Not a breakfast person? Even on days when you aren’t working out, eating three meals a day is the best way to ensure you are getting the nutrition your body needs to perform at the highest level. Skipping meals can reduce your energy levels, disrupt your blood sugar, and decrease your ability to focus. I promise, this satisfying breakfast recipe will convert even the most hesitant of you into regular breakfast eaters!

Refueling after a workout

Once you’ve finished your morning workout, look for a meal with good sources of carbohydrates and protein to replenish your body and fuel you for the rest of your day. This Hash Brown Breakfast Bowl does just that! The eggs and beans are both affordable sources of high-quality protein (no need for protein powder!) and the potatoes provide you with the energy you need.

It is equally important to pair your breakfast with fluids and electrolytes that are lost during exercise and need to be replaced. I recommend serving this delicious breakfast bowl with a 12-ounce glass of water or iced coffee to replenish and refresh. Check-out the recipe round-up of my Hydration Favorites for Hot Summer Workouts for more ideas!

The bell pepper and avocado found in this recipe are great sources of potassium (an electrolyte lost in sweat) and the dash of salt will provide the extra sodium you need after a tough workout.

This recipe is easy enough to whip up on a weekday morning, especially if you use frozen hash browns. I added onion, a bell pepper and mushrooms, but feel free to use whatever vegetables you have on hand! Kale, carrots, corn and leeks would all work really well in the breakfast hash. Is your fridge full of leftover sweet potatoes? Feel free to swap out the regular shredded potatoes for shredded or cubed sweet potatoes. The recipe is vegetarian as is, but you could always add leftover chopped chicken or sausage, as well. Sky is the limit with this versatile dish!

Here is the recipe for my Hash Brown Breakfast Bowl:

Hash Brown Breakfast Bowl

5 from 1 vote

Potatoes are one of the most popular vegetables for a reason! This delicious breakfast bowl offers great nutrition in a delicious package.

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

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Servings: 1 bowl

Ingredients

• 1 1/2 cups shredded potatoes or frozen hash browns
• 1/2 cup chopped onions
• 1/2 cup chopped bell pepper
• 1/2 cup sliced mushrooms
• 1/2 cup black beans
• 1/3 cup pico de gallo or salsa
• fresh cilantro, optional
• 1 egg
• 1/6 avocado, or 2 to 3 medium slices
• dash of fine sea salt and pepper

Instructions

• Drain and rinse the black beans and set aside.
• Heat a well seasoned cast iron or non-stick skillet over medium to medium-high heat. Add the shredded potatoes, onions, and bell pepper. Allow to cook, flipping occasionally. After several minutes, add the mushrooms and continue to cook. Once your desired crispiness is achieved, transfer to a bowl.
• Keep the same skillet heated to soft-fry the egg. Crack the egg into the center of the skillet and allow to cook until the white is cooked but the yolk is not completely set. Transfer the cooked egg onto the hash brown mixture. Top with the black beans, pico de gallo or salsa, and sliced or diced avocado. Garnish with fresh cilantro if desired.

Notes

Serve with a 12 ounce glass of ice water or iced coffee to complete your breakfast meal. If needed, use a small amount of non-stick cooking spray while cooking the hash browns. Lightly spray your pay before adding the shredded potatoes or hash browns.

Nutrition

Serving: 1 bowl, Calories: 588 kcal, Carbohydrates: 99 g, Protein: 25 g, Fat: 13 g, Saturated Fat: 3 g, Cholesterol: 186 mg, Sodium: 763 mg, Potassium: 2108 mg, Fiber: 19 g, Sugar: 11 g, Vitamin A: 3019 IU, Vitamin C: 133 mg, Calcium: 127 mg, Iron: 7 mg

Course: Breakfast

Cuisine: American

Keyword: Eggs, Potatoes

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Looking to refuel after a weekend long run? These Egg in the Hole Sunrise Sammies would be a perfect brunch option!

If you try this recipe and enjoy it, be sure to share or save it to repeat it later!

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