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Loaded Breakfast Hash Recipe

Loaded Breakfast Hash Recipe
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★★★★★

4.9 from 13 reviews

A hearty and flavorful Loaded Breakfast Hash featuring crispy Yukon Gold potatoes, savory breakfast sausage or bacon, sautéed vegetables, and perfectly cooked eggs, all topped with melted cheddar cheese and fresh parsley. This one-pan breakfast dish is perfect for a satisfying morning meal that combines textures and tastes in every bite.

Ingredients

Scale

Potatoes and Seasoning

  • 4 medium Yukon Gold potatoes, diced into ½-inch cubes
  • 1 tablespoon olive oil
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Sausage and Vegetables

  • 2 tablespoons olive oil, divided
  • 6 ounces breakfast sausage or diced bacon
  • 1 small onion, finely chopped
  • 1 bell pepper, diced (any color)
  • 1 cup mushrooms, sliced
  • 1 cup fresh spinach (optional)

Eggs and Toppings

  • 4 large eggs
  • ½ cup shredded cheddar cheese (optional)
  • Fresh parsley, for garnish

Instructions

  1. Prepare the Potatoes: Dice the potatoes into uniform ½-inch cubes for even cooking. Place the diced potatoes in a large bowl and toss them with 1 tablespoon of olive oil, paprika, garlic powder, salt, and black pepper.
  2. Cook the Potatoes: Heat a large, oven-safe skillet over medium-high heat. Add the seasoned potatoes evenly. Cook for 10-12 minutes, flipping occasionally, until golden and crispy outside, tender inside. Remove and set aside.
  3. Cook the Sausage or Bacon: In the same skillet, add breakfast sausage or diced bacon. Cook over medium heat, breaking into small pieces, until browned and fully cooked (5-7 minutes). Remove and set aside, leaving some fat in the pan.
  4. Sauté the Vegetables: Add remaining 1 tablespoon olive oil if needed. Cook onion and bell pepper for 3-4 minutes until softening. Add mushrooms, cook 4-5 more minutes until golden. Stir in spinach during last minute to wilt.
  5. Combine Everything: Return potatoes and sausage/bacon to the skillet with vegetables. Stir to combine and spread evenly.
  6. Add the Eggs: Make four small wells in the hash using the back of a spoon. Crack one egg into each well. Cover skillet, reduce heat to low. Cook 5-7 minutes for runny yolks, or additional 2-3 minutes for fully cooked yolks.
  7. Optional Toppings: Sprinkle shredded cheddar cheese over the hash during the last minute of cooking. Garnish with fresh parsley.
  8. Serve: Serve the Loaded Breakfast Hash directly from the skillet. Pair with toast, avocado slices, or hot sauce as desired.

Notes

  • Use a cast iron skillet if possible for even cooking and crispiness.
  • For a vegetarian option, omit sausage/bacon and use plant-based sausage or extra vegetables.
  • Potatoes can be parboiled briefly to reduce cooking time if desired.
  • Leftovers can be refrigerated and reheated in a skillet or oven.
  • Adjust seasoning according to taste preferences.
  • Fresh herbs like chives or thyme can be used instead of parsley for garnish.

Nutrition

Keywords: breakfast hash, loaded breakfast, skillet breakfast, potato hash, sausage breakfast, easy breakfast recipe

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