If you’re looking for a breakfast to fuel your day (and maybe even make you the undisputed brunch champion among your friends), you’ll love this Loaded Breakfast Hash Recipe. It’s a colorful skillet packed with golden, crispy potatoes, sizzling bacon and sausage, sweet bell peppers, gooey cheddar cheese, and just the right kick of garlic and paprika—finished with perfectly cooked eggs right on top. This isn’t just breakfast; it’s a hearty, crowd-pleasing meal you’ll want to make again and again, whether for sleepy weekends, busy family mornings, or anytime you need a little extra comfort.
Ingredients You’ll Need
Every element in this Loaded Breakfast Hash Recipe has a purpose—bringing together layers of flavor, texture, and color for a truly satisfying breakfast. The blend of savory meats, tender potatoes, and vibrant veggies makes this hash so irresistible, while a handful of well-chosen herbs and spices give it incredible depth.
- Olive oil: Adds a smooth finish and helps everything crisp up beautifully in the skillet.
- Bacon (4 slices, chopped): Gives a smoky, salty crunch; don’t skip it for true breakfast hash flavor.
- Breakfast sausage (1/2 lb): Brings juicy, meaty bites with lots of savory spice.
- Onion (1 small, diced): Melds with the meat and veggies to pack in a sweet, aromatic base.
- Red bell pepper (diced): Provides color and a little touch of natural sweetness.
- Green bell pepper (diced): Adds crunch and balances the rest of the flavors.
- Garlic (2 cloves, minced): Deepens the aroma and brings a subtle kick of warmth.
- Russet potatoes (3 medium, peeled and diced): The hearty foundation; they soak up all the best flavors.
- Paprika (1 tsp): For gentle smoky spice and rich color.
- Salt (1/2 tsp): Makes every ingredient shine.
- Black pepper (1/2 tsp): For a peppery finish that wakes up your taste buds.
- Shredded cheddar cheese (1 cup): Melts into the hash for creamy, gooey pockets of deliciousness.
- Large eggs (4): The show-stopping topping; each serving gets its very own egg.
- Chopped green onions or parsley (for garnish, optional): Lifts the finished dish with color and a fresh zing.
How to Make Loaded Breakfast Hash Recipe
Step 1: Cook the Bacon
Heat a large skillet over medium heat and add the olive oil. Toss in the chopped bacon and let it cook until it’s irresistibly crispy, about 5–7 minutes. Be sure to give it a little stir now and then so all the pieces crisp up evenly. Once it’s golden and fragrant, use a slotted spoon to transfer the bacon to a plate—but leave all the bacon fat in the pan because that’s pure flavor gold.
Step 2: Brown the Sausage
Next up is the sausage. Crumble it directly into the hot skillet, breaking it apart as it sizzles. Let it brown and caramelize on the edges, which should take 4–5 minutes. Don’t rush this step; allowing the sausage to develop color adds tons of flavor to your Loaded Breakfast Hash Recipe.
Step 3: Sauté the Veggies
Pour in your diced onion and bell peppers. Sauté everything together for about 3–4 minutes, just until the veggies soften slightly but still keep some of their structure—you want the onions sweet and translucent and the peppers bright but tender. Stir in the minced garlic and let it cook for another minute, just until it’s aromatic.
Step 4: Add the Potatoes and Season
Here’s where the magic happens: add the diced potatoes, along with the paprika, salt, and black pepper. Toss it all together so the seasoning coats every little potato cube. Cover the skillet and cook for 12–15 minutes, giving things a good stir every few minutes. The potatoes should be golden, crispy around the edges, and totally fork-tender by the end.
Step 5: Finish with Cheese and Eggs
Turn the heat to low and return the crispy bacon to the pan. Sprinkle on that generous cup of shredded cheddar—watch it melt and ooze into the hot hash. Using a spoon, create four wells in the mixture and crack an egg right into each one. Cover again and let cook for 4–5 minutes, or until the eggs are cooked exactly how you like them—runny yolks or soft-set and jammy, your choice.
Step 6: Garnish and Serve
Scatter the chopped green onions or parsley over the finished hash for a pop of color and freshness. That final touch takes your Loaded Breakfast Hash Recipe from “yum” to “wow”—and it looks as good as it tastes.
How to Serve Loaded Breakfast Hash Recipe
Garnishes
A sprinkle of chopped green onions or fresh parsley right before serving not only brings a bright, zesty lift but also adds gorgeous color against the golden potatoes and melted cheese. For a bit of extra indulgence, try a dollop of sour cream or a drizzle of hot sauce—your Loaded Breakfast Hash Recipe will instantly transform into a brunch masterpiece.
Side Dishes
This hash is hearty enough to shine on its own, but if you’re feeding a crowd or want a true breakfast spread, serve alongside buttered toast, flaky biscuits, or a mixed fruit salad. The crispness of the hash pairs beautifully with a cool, creamy yogurt parfait too.
Creative Ways to Present
For brunch parties or holiday mornings, try serving the hash in individual cast iron skillets or by spooning portions into hollowed-out bread bowls. You can even top each serving with avocado slices or roasted cherry tomatoes for a fresh twist. A Loaded Breakfast Hash Recipe always looks impressive, but these little presentation ideas take it to the next level.
Make Ahead and Storage
Storing Leftovers
Any leftovers of your Loaded Breakfast Hash Recipe can be cooled completely, then packed into an airtight container and refrigerated for up to 3 days. For best results, keep the eggs and hash separate if possible, as the eggs can become overcooked if reheated for too long.
Freezing
If you want to freeze the hash (minus the eggs), transfer cooled hash into a freezer-friendly container or zip-top bag and freeze for up to 2 months. Thaw it overnight in the fridge before reheating. Add fresh eggs when you’re ready to serve for that just-cooked feel.
Reheating
To reheat, simply warm the hash in a skillet over medium heat until hot and crispy again—you may want to add a splash of oil to re-crisp the potatoes. If reheating eggs, do so gently in the microwave on low or add fresh eggs as you reheat the hash on the stove.
FAQs
Can I use sweet potatoes instead of russet potatoes?
Absolutely! Sweet potatoes roast up beautifully and bring a hint of sweetness that pairs well with the smoky bacon and savory sausage in this Loaded Breakfast Hash Recipe. Just dice them to the same size for even cooking.
Is it possible to make this recipe vegetarian?
Yes, you can! Swap the bacon and sausage for vegetarian equivalents or even sautéed mushrooms for a meaty texture. The rest of the Loaded Breakfast Hash Recipe works perfectly as a meat-free dish.
How do I get crispier potatoes?
For extra crispy potatoes, try parboiling the diced potatoes first or use leftover roasted potatoes. Make sure to cook them uncovered for a few extra minutes after they’re tender so they crisp up around the edges.
Can I prepare any parts of this hash ahead of time?
You can chop the vegetables and even pre-cook the bacon and sausage a day in advance. Store them separately in the fridge, then assemble and cook the Loaded Breakfast Hash Recipe fresh in the morning for maximum flavor.
What type Breakfast
Pepper jack, Monterey Jack, mozzarella, or even Swiss all work wonderfully in this dish. Pepper jack adds a bit of heat for those who like things spicy.
Final Thoughts
There’s something truly special about gathering around the table to share a big, piping hot skillet of this Loaded Breakfast Hash Recipe. It’s comforting, festive, and guaranteed to make any morning feel a little more joyful. Give it a try, and you just might find your new favorite go-to breakfast for family, friends, or a little “treat yourself” moment.
Print
Loaded Breakfast Hash Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Loaded Breakfast Hash recipe is a hearty and satisfying breakfast dish that combines crispy potatoes, savory sausage, bacon, colorful bell peppers, gooey cheddar cheese, and perfectly cooked eggs. It’s a flavorful one-pan meal that’s perfect for weekend brunch or a cozy breakfast at home.
Ingredients
Bacon:
- 1 tablespoon olive oil
- 4 slices bacon, chopped
Breakfast Sausage:
- 1/2 pound breakfast sausage
Vegetables:
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
Potatoes:
- 3 medium russet potatoes, peeled and diced
Seasonings:
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Additional:
- 1 cup shredded cheddar cheese
- 4 large eggs
- Chopped green onions or parsley for garnish (optional)
Instructions
- Heat olive oil and cook bacon: Heat olive oil in a large skillet over medium heat. Add chopped bacon and cook until crispy. Remove and set aside.
- Cook sausage and vegetables: In the same skillet, add sausage and cook until browned. Add onion, bell peppers, and garlic. Sauté until softened.
- Add potatoes and seasonings: Stir in diced potatoes, paprika, salt, and pepper. Cover and cook until potatoes are golden and tender.
- Combine and cook eggs: Return cooked bacon to the skillet, add cheddar cheese. Make wells in the hash, crack an egg into each well. Cover and cook until eggs are done.
- Garnish and serve: Garnish with green onions or parsley before serving.
Notes
- For crispier potatoes, parboil them first or use leftover roasted potatoes.
- Swap cheddar for pepper jack for a spicier version.
- This dish works great with sweet potatoes too.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 34 g
- Saturated Fat: 13 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 225 mg
