Prepare the Potatoes: Start by shredding your Russet potatoes using a box grater or food processor. Once shredded, rinse the potatoes in cold water to remove excess starch. This step ensures crispy hash browns.

Cook the Hash Browns: In a cast-iron skillet, heat enough vegetable oil over medium-high heat. Add the shredded potatoes, spreading them out evenly. Let them cook without stirring until they turn golden brown. Flip the hash browns and cook the other side until crispy. The key to the best hash browns is using medium heat and letting them brown slowly.

Cook the Sausage and Onion: In another skillet, cook the breakfast sausage over medium heat until browned. If using onion, add it to the skillet and sauté until soft and caramelized. For added flavor, sprinkle in some garlic powder. Once cooked, remove from heat and set aside.

Assemble the Bowl: In the same skillet as the hash browns, create a small well for the sausage mixture. Place slices of American cheese or sprinkle the shredded cheese over the top to create a melty, cheesy hash brown bowl.

Cook the Eggs: In a separate pan, cook the eggs to your liking. Fried, scrambled, or over-easy eggs work well in this recipe. Place the eggs on top of the hash brown mixture.

Serve: Transfer your sausage hash brown bowl to a plate. Add your favorite toppings like hot sauce or extra cheese. This dish is best served hot and fresh.