Start your morning with a hearty and satisfying Loaded Breakfast Hash! This one-pan dish is packed with crispy potatoes, savory bacon, sautéed vegetables, and perfectly seasoned eggs, making it the ultimate comfort breakfast. Whether you’re feeding a crowd or meal-prepping for the week, this flavorful hash is a quick and delicious way to fuel your day. Plus, it’s easy to customize with your favorite ingredients!
Ingredients
To make this Loaded Breakfast Hash, you’ll need:
- 4 medium russet potatoes, diced
- 1/2 lb bacon, chopped
- 1 small onion, diced
- 1 bell pepper, diced (any color)
- 1 cup mushrooms, sliced (optional)
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 4 large eggs
- 1/2 cup shredded cheddar cheese
- 2 tablespoons olive oil or butter
- Fresh parsley or green onions for garnish
Substitutions
Missing an ingredient? Try these swaps:
- Potatoes – Use sweet potatoes or frozen hash browns for convenience.
- Bacon – Swap for sausage, ham, or a plant-based alternative.
- Cheese – Try pepper jack, mozzarella, or feta for a different flavor.
- Eggs – Omit or replace with tofu scramble for a vegan option.
How to Make Loaded Breakfast Hash
Step 1: Cook the Bacon
In a large skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the bacon grease in the pan.
Step 2: Cook the Potatoes
Add the diced potatoes to the skillet and cook over medium heat, stirring occasionally, until golden and crispy (about 10-12 minutes). Add a little olive oil if needed.
Step 3: Sauté the Vegetables
Stir in the diced onion, bell pepper, and mushrooms. Cook until softened, about 5 minutes. Season with garlic powder, smoked paprika, salt, and pepper.
Step 4: Add the Eggs
Make small wells in the hash and crack an egg into each space. Cover and cook for 3-5 minutes until eggs are set to your desired doneness.
Step 5: Finish with Cheese and Bacon
Sprinkle shredded cheese over the hash and add the crispy bacon back to the pan. Cook for another minute until the cheese melts.
Step 6: Garnish and Serve
Top with fresh parsley or green onions and serve hot!
Mix-Ins
Take your Loaded Breakfast Hash to the next level with these tasty additions:
- Avocado slices – For a creamy texture and extra nutrients.
- Hot sauce or salsa – Add a spicy kick.
- Black beans or corn – For a Southwestern twist.
- Spinach or kale – Boosts the nutritional value.
Recipe Tips
- Dice potatoes evenly for even cooking.
- Use a well-seasoned skillet to prevent sticking.
- Cover the pan when cooking eggs to help them cook faster.
- Make it ahead by prepping ingredients the night before.
Storage Instructions
Refrigeration:
Store leftovers in an airtight container for up to 3 days.
Freezing:
Freeze portions in individual containers for up to 1 month. Thaw overnight before reheating.
Reheating:
Reheat in a skillet over medium heat or microwave for 1-2 minutes.
Recipe Variations
- Meat Lover’s Hash – Add cooked sausage, ham, or steak.
- Veggie Hash – Use zucchini, asparagus, or tomatoes for a vegetarian version.
- Spicy Hash – Add jalapeños and cayenne pepper.
- Low-Carb Hash – Swap potatoes for cauliflower or turnips.
FAQs
Can I make this dish in advance?
Yes! Cook everything except the eggs and store it. Reheat and add fresh eggs when ready to serve.
What can I serve with this hash?
Toast, fresh fruit, or a smoothie makes a great pairing.
Can I use frozen potatoes?
Yes! Frozen diced hash browns work well and save time.
How do I make it dairy-free?
Simply omit the cheese or use a dairy-free alternative.
This Loaded Breakfast Hash is a delicious and customizable breakfast that’s easy to make and packed with flavor. Try it today and enjoy a satisfying start to your day! 🍳🥓
Loaded Breakfast Hash
Equipment
- Large cast-iron skillet or nonstick pan
- Cutting board & knife
- Spatula
Ingredients
- 2 tablespoons butter or olive oil
- 3 medium russet potatoes diced into small cubes
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ cup onion diced
- ½ cup bell peppers diced (any color)
- ½ lb breakfast sausage or bacon cooked & crumbled
- 4 large eggs
- ½ cup shredded cheddar cheese
- 2 tablespoons green onions chopped (for garnish)
- 1 tablespoon hot sauce optional
Instructions
Step 1: Cook the Potatoes
- Heat butter or oil in a large skillet over medium heat.
- Add diced potatoes, salt, pepper, paprika, and garlic powder.
- Cook for 10-12 minutes, stirring occasionally, until the potatoes are golden brown and fork-tender.
Step 2: Add the Veggies & Meat
- Stir in onions and bell peppers. Cook for 3-4 minutes until softened.
- Add cooked sausage or crumbled bacon and mix well.
Step 3: Cook the Eggs
- Make 4 small wells in the hash and crack an egg into each.
- Cover the skillet with a lid and cook for 3-5 minutes, or until eggs reach your desired doneness.
Step 4: Finish & Serve
- Sprinkle cheese over the hash and let it melt.
- Garnish with green onions and hot sauce (if using).
- Serve immediately and enjoy!
Serving Suggestions:
- ✅ Serve with toast or warm tortillas for a hearty meal.
- ✅ Add avocado slices or a dollop of sour cream for extra richness.
Pro Tips:
- ✔ Use frozen diced potatoes for a quicker version.
- ✔ Swap sausage for chorizo for a spicy kick.
- ✔ Make it vegetarian by using black beans instead of meat.
Notes
Notes:
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Heat in a skillet over medium heat or in the microwave for 1-2 minutes.
