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Loaded Breakfast Hash Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Incorporate Sausage and Bacon: Add crumbled cooked sausage and bacon to the skillet. Stir to combine and heat through thoroughly.
  7. Add Cheese (Optional): Sprinkle cheese evenly over the hash. Cover the skillet and cook for 1-2 minutes until cheese melts and becomes gooey.
  8. 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.
  9. 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

Find it online: https://cookedbycleo.com/loaded-breakfast-hash-recipe/