Introduction

Loaded Breakfast Hash is a hearty and flavorful way to start your day, combining crispy potatoes, savory sausage, smoky bacon, and melty cheese. This versatile dish is easy to make and perfect for a satisfying breakfast or brunch. With plenty of fresh vegetables and optional eggs, it’s a complete meal in one skillet.

A white bowl filled with a thick layer of cooked small potato cubes and diced red bell peppers, all golden brown and slightly crispy, mixed with small bits of herbs. On top, there is a sunny-side-up fried egg with a vibrant yellow yolk and white edges that are slightly browned and crispy. The egg is sprinkled with tiny green herb pieces and red chili flakes. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs Yukon Gold or Russet potatoes, diced
1 lb cooked breakfast sausage or chorizo, crumbled
8 strips bacon, cooked and crumbled
1 large onion, diced
2 bell peppers (any color), diced
2 cloves garlic, minced
6-8 large eggs
1 cup shredded cheese (cheddar, Monterey Jack, or pepper jack)
3 tablespoons olive oil
Salt, black pepper, paprika, onion powder, garlic powder, to taste
Fresh herbs (parsley, chives, or cilantro), chopped, for garnish (optional)

Instructions

Step 1: Wash and dice the potatoes into ½-inch cubes. Parboil them in boiling water for 5-7 minutes until slightly tender but not fully cooked. Drain well and set aside.
Step 2: If using raw bacon, cook it in a large skillet over medium heat until crispy. Remove and drain on paper towels, reserving 2 tablespoons of bacon fat in the skillet. Crumble the bacon and set aside. Skip this if using pre-cooked bacon.
Step 3: In the same skillet, add reserved bacon fat or olive oil. Sauté the diced onion and bell peppers over medium heat for 5-7 minutes until softened and translucent, stirring occasionally.
Step 4: Add minced garlic and cook for 1 minute until fragrant. Stir in salt, black pepper, paprika, onion powder, and garlic powder to coat the vegetables evenly.
Step 5: Add the diced potatoes to the skillet and increase heat to medium-high. Cook for 15-20 minutes, stirring occasionally, until potatoes are tender and golden brown with crispy edges. Cook in batches if needed to avoid overcrowding.
Step 6: Stir in the cooked crumbled sausage and bacon. Heat through evenly.
Step 7: Sprinkle cheese over the hash. Cover the skillet and cook for 1-2 minutes until the cheese melts.
Step 8: For eggs cooked in the hash, create small wells and crack an egg into each. Cover and cook for 3-5 minutes, until egg whites are set and yolks are cooked to your liking.
Step 9: Remove from heat. If not cooking eggs in the hash, prepare them separately and serve on top. Garnish with fresh herbs if desired. Serve immediately.

Tips & Variations

Parboiling potatoes helps achieve a crispy exterior while ensuring the inside is tender.
Use chorizo instead of breakfast sausage for a spicy variation.
Add diced mushrooms or spinach for extra veggies.
Substitute cheese types to adjust flavor and spice level.
Cook eggs separately if you prefer runny yolks served on top.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Eggs are best cooked fresh but can be reheated carefully if already mixed in.

How to Serve

A white bowl holds a colorful dish with two main layers. The bottom layer is a mix of small, diced roasted vegetables including golden brown potatoes, red bell peppers, and other browned vegetables, all mixed with green herb bits. On top is a sunny-side-up fried egg with a bright orange yolk, slightly glossy and sprinkled with red pepper flakes and green herbs. The edges of the egg white are slightly crispy and golden, contrasting nicely with the pillowy yolk and the textured vegetable mix. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this breakfast hash vegetarian?

Yes, omit the sausage and bacon and add extra vegetables like mushrooms, zucchini, or extra bell peppers. Use olive oil or butter for cooking and add a plant-based cheese if desired.

How do I keep the potatoes crispy?

Avoid overcrowding the pan and cook the potatoes in batches if needed. Let them sit undisturbed for periods to develop a crisp crust, and use a hot skillet with enough oil or bacon fat for frying.

Loaded Breakfast Hash Recipe

Print Recipe

★★★★★

4.7 from 52 reviews

Loaded Breakfast Hash is a hearty and flavorful morning favorite featuring crispy potatoes, savory sausage, smoky bacon, sautéed onions and peppers, melty cheese, and eggs cooked to perfection. This dish combines a medley of textures and tastes, creating a deliciously satisfying meal that can be customized and served with fresh herbs for a vibrant finish.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Breakfast
Method: Frying
Cuisine: American

Ingredients

Scale

Vegetables

2 lbs Yukon Gold or Russet potatoes, diced into ½-inch cubes
1 large onion, diced
2 bell peppers (any color), diced
2 cloves garlic, minced

Proteins

1 lb cooked breakfast sausage or chorizo, crumbled
8 strips bacon, cooked and crumbled
6–8 large eggs

Dairy

1 cup shredded cheddar, Monterey Jack, or pepper jack cheese

Pantry & Spices

3 tablespoons olive oil
Salt, to taste
Black pepper, to taste
Paprika, to taste
Onion powder, to taste
Garlic powder, to taste

Garnishes (Optional)

Chopped fresh parsley, chives, or cilantro

Instructions

Prepare the Potatoes: Wash and dice the potatoes into ½-inch cubes. Parboil them for 5-7 minutes until slightly tender but not fully cooked, then drain well and set aside. This step ensures the potatoes cook evenly and become crispy when fried.
Cook the Bacon: If using raw bacon, cook it in a large skillet over medium heat until crispy. Remove and drain on paper towels, reserving 2 tablespoons of bacon fat in the skillet. Crumble the cooked bacon and set aside. Skip this step if using pre-cooked bacon.
Sauté Onions and Peppers: In the skillet with reserved bacon fat or olive oil, add diced onion and bell peppers. Sauté over medium heat for 5-7 minutes until onions are translucent and peppers slightly tender, stirring occasionally.
Add Garlic and Spices: Stir in minced garlic and cook for 1 minute until fragrant. Add salt, black pepper, paprika, onion powder, and garlic powder to taste. Mix thoroughly to coat the vegetables with seasonings.
Cook the Potatoes: Add diced potatoes to the skillet, increase heat to medium-high, and cook for 15-20 minutes, stirring occasionally, until potatoes are tender and golden brown with crispy edges. Cook in batches if needed to avoid overcrowding and ensure even browning.
Incorporate Sausage and Bacon: Add crumbled cooked sausage and bacon to the skillet. Stir to combine and heat through thoroughly.
Add Cheese (Optional): Sprinkle cheese evenly over the hash. Cover the skillet and cook for 1-2 minutes until cheese melts and becomes gooey.
Cook Eggs (Optional): Make small wells in the hash and crack an egg into each. Cover the skillet and cook for 3-5 minutes, or until egg whites are set and yolks reach your preferred doneness.
Serve and Garnish: Remove from heat. Serve immediately, optionally topping with eggs cooked separately (sunny-side up, poached, or scrambled). Garnish with fresh herbs such as parsley, chives, or cilantro for added freshness and color.

Notes

Parboiling potatoes is optional but highly recommended for a crispy texture.
Reserve bacon fat to enhance flavor when sautéing vegetables.
You can skip the cheese or eggs to make it dairy-free or lighter.
Use a mix of bell pepper colors for a more vibrant dish.
Adjust spices to your preferred heat and flavor profile.
Cook potatoes in batches if necessary to allow proper crisping.
This dish is versatile and pairs well with hot sauce or salsa if desired.

Keywords: breakfast hash, loaded breakfast, sausage and potato hash, crispy breakfast potatoes, bacon breakfast dish, egg skillet breakfast, hearty breakfast