Loaded Breakfast Hash
This hearty loaded breakfast hash combines crispy golden potatoes, savory sausage, smoky bacon, colorful peppers, sweet onion, eggs, and melted cheddar cheese in one satisfying skillet. It is a filling family breakfast that is perfect for weekends, holidays, or breakfast-for-dinner nights.
Ingredients
Equipment
Method
- Preheat the oven to 400°F.
- Place a large 12-inch oven-safe skillet over medium heat.
- Add the chopped bacon and cook for 6–8 minutes, stirring occasionally, until browned and crisp.
- Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate. Leave approximately 1 tablespoon of bacon drippings in the skillet.
- Add the breakfast sausage to the skillet. Cook for 5–6 minutes, breaking it into small crumbles, until browned and completely cooked.
- Transfer the cooked sausage to the plate with the bacon. Leave approximately 1 tablespoon of drippings in the skillet.
- Add the diced potatoes to the skillet and spread them into an even layer.
- Cover the skillet and cook the potatoes for 8–10 minutes, stirring occasionally.
- Remove the lid and continue cooking for 6–8 minutes, until the potatoes are tender and golden brown around the edges.
- Add the chopped onion, red bell pepper, and green bell pepper.
- Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic, smoked paprika, garlic powder, salt, and black pepper. Cook for 30 seconds, stirring constantly.
- Return the cooked sausage and bacon to the skillet. Stir until everything is evenly combined.
- Sprinkle 1 cup of the shredded cheddar cheese over the hash.
- Use the back of a spoon to create six small wells in the potato mixture. Crack one egg into each well.
- Sprinkle the remaining ½ cup of cheddar cheese around the eggs.
- Carefully transfer the skillet to the oven.
- Bake for 8–12 minutes, until the egg whites are completely set and the yolks have reached your preferred doneness.
- Remove the skillet from the oven. Sprinkle with chopped parsley or green onions, if desired, and serve immediately.
Notes
Choosing potatoes: Russet potatoes become especially crisp, while Yukon Gold potatoes have a naturally creamy, buttery texture. Either variety works well.
Cut the potatoes evenly: Keep the potato cubes close to ½ inch so they cook evenly and finish at approximately the same time.
Speeding up preparation: The potatoes may be diced and parboiled for 4–5 minutes before adding them to the skillet. Drain and dry them thoroughly so they become crisp.
Adjusting the eggs: Bake for less time if softer yolks are preferred or slightly longer for firm yolks. Make sure the egg whites are completely set before serving.
Sausage substitutions: Mild, hot, sage, or maple breakfast sausage may be used.
Cheese substitutions: Pepper Jack, Monterey Jack, Colby Jack, or a Mexican-style cheese blend may be substituted for the cheddar.
Adding heat: Add diced jalapeño, crushed red pepper flakes, or a small can of drained green chiles for a spicier hash.
Preparing ahead: Cook the bacon, sausage, potatoes, and vegetables one day in advance. Refrigerate the mixture in an airtight container. Reheat it in the skillet before adding the cheese and eggs.
Storing leftovers: Transfer cooled leftovers to an airtight container and refrigerate for up to 3 days.
Reheating: Reheat individual portions in the microwave or in a covered skillet until completely heated through. The eggs will become firmer after reheating.
Serving suggestion: This loaded hash is a complete breakfast on its own, but it can also be served with toast, homemade biscuits, fresh fruit, salsa, or sliced avocado.
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