Spinach Hash Browns Breakfast Bowl with Corn and Tomato

This spinach hash browns breakfast bowl is a filling and delicious way to get your greens in and fuel your body for the day. Using a non-stick pan is key to cooking up the shredded frozen potatoes without having to use oil.

This bowl drizzled with barbeque sauce is one of my favorite savory breakfasts! If you'd rather make your hash browns in a pod-style air fryer, use this recipe for air fryer hash browns.

🧄 Very useful ingredient notes

• Frozen shredded potatoes - Look for loose shredded potatoes in the freezer section of the grocery store with no added oil listed in the ingredients. I buy mine at Trader Joe's usually, because theirs are thinner shreds. HEB and Restaurant Depot both have thinner ones, too. They cook up to be more moist and tender, rather than mushy and thick like some of the thicker, match stick shredded frozen potatoes can be sometimes.

🔪 Instructions

How to cook hash browns without oil to make this hash brown breakfast bowl with spinach, corn and tomato!

1. Step 1: Preheat large non-stick skillet over medium-high heat for about 30-60 seconds. Pour shredded potatoes in skillet and spread them in an even layer. Season lightly with sea salt. Let cook for 5-7 minutes on one side. Do not stir. Check them to see if they are browning. If they are browned, then flip (you may have to do this in sections). Cook 5-7 minutes on other side. Again, do not stir. Once they are browned on both sides and the middle is hot, they're done.

2. Step 2: Preheat a large skillet over medium-high heat. Add corn and spinach and use tongs to stir and toss gently to allow the spinach to wilt. Season lightly with salt and pepper.

3. Step 3: Cook over medium-high heat for 3-4 minutes or until spinach is just wilted and corn is hot. Add tomatoes and cook another 1 minute.

4. Step 4: Divide hash browns between two bowls, then add veggies to both bowls on the side. Serve with BBQ sauce or ketchup drizzled on top.

I hope you enjoy this quick and filling potato hash brown breakfast bowl recipe!

📖 Recipe

Spinach Hash Browns Breakfast Bowl with Corn and Tomato

Abi Cowell

This spinach hash browns breakfast bowl is a filling and delicious way to get your greens in and fuel your body for the day. Using a non-stick pan is key to cooking up the shredded frozen potatoes without having to use oil.

3.40 from 5 votes

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Cook Time 15 minutes mins

Total Time 15 minutes mins

Course Breakfast

Cuisine American

Servings 2

Calories 422 kcal

Equipment

Non-stick skillet

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Ingredients

 

US CustomaryMetric

 

0.5x1x2x...

• ▢ 20 ounces frozen shredded potatoes
• ▢ 8 ounces fresh baby spinach
• ▢ 2 cups frozen sweet corn
• ▢ 10 cherry tomatoes halved
• ▢ sea salt to taste
• ▢ black pepper freshly ground, to taste
• ▢ BBQ sauce or ketchup, optional

Instructions

 

To prepare hash browns in non-stick skillet:

• ▢
  Preheat large non-stick skillet over medium-high heat for about 30-60 seconds.
• ▢
  Pour shredded potatoes in skillet and spread them in an even layer. Season lightly with sea salt. Let cook for 5-7 minutes on one side. Do not stir.
  20 ounces frozen shredded potatoes, sea salt, black pepper
• ▢
  Check them to see if they are browning. If they are browned, then flip (you may have to do this in sections).
• ▢
  Cook 5-7 minutes on other side. Again, do not stir. Once they are browned on both sides and the middle is hot, they're done.

To prepare veggies:

• ▢
  Preheat a large skillet over medium-high heat. Add corn and spinach and use tongs to stir and toss gently to allow the spinach to wilt. Season lightly with salt and pepper.
  2 cups frozen sweet corn, 8 ounces fresh baby spinach
• ▢
  Cook over medium-high heat for 3-4 minutes or until spinach is just wilted and corn is hot. Add tomatoes and cook another 1 minute.
  10 cherry tomatoes

To serve:

• ▢
  Divide hash browns between two bowls, then add veggies to both bowls on the side. Serve with BBQ sauce or ketchup drizzled on top.
  BBQ sauce

Nutrition

Calories: 422kcalCarbohydrates: 90gProtein: 15gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 163mgPotassium: 1962mgFiber: 11gSugar: 10gVitamin A: 11454IUVitamin C: 83mgCalcium: 155mgIron: 7mg

Tried this recipe?Let us know how it was!

This recipe was updated on 4/29/25 to focus on the stovetop method of cooking the hash browns in a non-stick skillet. For air fryer instructions, see this recipe for air fryer hash browns using frozen shredded potatoes.