Description
This Loaded Breakfast Hash is a hearty and flavorful skillet dish combining crispy bacon, savory breakfast sausage, tender potatoes, sautéed bell peppers, onions, and melty cheddar cheese, topped with perfectly cooked eggs. An ideal way to kickstart your morning with a satisfying and protein-packed meal.
Ingredients
Scale
Meat and Eggs
- 4 slices bacon, chopped
- 1/2 pound breakfast sausage
- 4 large eggs
Vegetables
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 3 medium russet potatoes, peeled and diced
- Chopped green onions or parsley for garnish (optional)
Other Ingredients
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Cook the bacon: Heat olive oil in a large skillet over medium heat. Add chopped bacon and cook until crispy. Remove bacon and set aside, leaving the rendered bacon fat in the pan.
- Brown the sausage: Add breakfast sausage to the skillet and cook until browned, breaking it apart as it cooks to crumble it evenly.
- Sauté vegetables: Add diced onion and both bell peppers to the sausage and cook for 3–4 minutes until softened. Stir in minced garlic and cook for an additional minute to release its aroma.
- Cook the potatoes: Add diced potatoes, paprika, salt, and pepper to the skillet. Cover and cook for 12–15 minutes, stirring occasionally, until potatoes are golden and tender.
- Combine bacon and cheese: Return the cooked bacon to the skillet and stir in shredded cheddar cheese until melted and well combined.
- Add the eggs: Make four small wells in the hash mixture and crack one egg into each well. Cover the skillet and cook for 4–5 minutes, or until eggs reach your desired doneness.
- Garnish and serve: Sprinkle with chopped green onions or parsley if desired. Serve hot for a delicious breakfast.
Notes
- For crispier potatoes, parboil them before cooking or use leftover roasted potatoes.
- Swap cheddar cheese for pepper jack to add a spicy kick.
- This dish works wonderfully with sweet potatoes as a substitute for russet potatoes.
