Loaded Breakfast Hash
**Introduction**
Wake up to the ultimate breakfast experience with a sizzling skillet of Loaded Breakfast Hash. This dish is a hearty and comforting medley of crispy potatoes, savory breakfast sausage, sweet bell peppers, and onions, all brought together with the rich, gooey goodness of melted cheddar cheese and perfectly cooked eggs. Its magic lies in the contrasting textures—the crunchy potato base, the tender vegetables, and the creamy yolk that runs through it all. Far more exciting than a simple plate of eggs and toast, this one-pan wonder is a complete, satisfying meal that transforms humble ingredients into something truly special. It’s the perfect centerpiece for a leisurely weekend brunch where you can truly savor the process, or a powerful start to a busy day that demands sustained energy. This recipe delivers a deeply flavorful, customizable, and utterly delicious breakfast that will have everyone asking for seconds.
**Perfect for:**
Leisurely Weekend Brunches
Holiday Morning Feasts
Post-Workout Fuel
Feeding a Hungry Crowd
Breakfast-for-Dinner Nights
**Why You’ll Love This Loaded Breakfast Hash Recipe**
**Incredibly Flavorful:** This hash builds layers of flavor, starting with the rendered fat from savory sausage, which is used to cook the potatoes and onions until golden and crisp. The combination of smoked paprika, garlic, and black pepper creates a savory foundation that makes every bite irresistible.
**One-Pan Meal:** Simplicity is key. From browning the sausage to crisping the potatoes and baking the final dish, everything happens in a single, sturdy oven-safe skillet. This means maximum flavor with minimal cleanup.
**Versatile & Customizable:** Think of this recipe as a blueprint. Don’t have sausage? Use bacon or diced ham. Have some zucchini or mushrooms? Toss them in! You can easily adapt the ingredients based on what you have on hand, making it a fantastic fridge-cleaner.
**Great for Meal Prep:** You can partially prepare this hash ahead of time by pre-cooking the potatoes and sausage. Alternatively, the fully cooked hash (without eggs) stores and reheats beautifully, making weekday breakfasts a breeze.
**Preparation and Cooking Time**
Total Time: 50 minutes
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Servings: 4 servings
Calories per serving: Approximately 450-550 calories
**Nutritional Information (Per Serving – Estimate):**
**Calories:** 450-550 kcal
**Protein:** 25g
**Carbohydrates:** 25g
**Fat:** 28g
**Fiber:** 3g
**Sugar:** 4g
**Nutritional Disclaimer**
aileen recipes is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
**Ingredients**
* 2 tablespoons olive oil or avocado oil
* 1 pound Yukon Gold potatoes, diced into 1/2-inch cubes
* 1 pound breakfast sausage, casings removed if linked
* 1 medium yellow onion, diced
* 1 red bell pepper, diced
* 2 cloves garlic, minced
* 1 teaspoon smoked paprika
* 1/2 teaspoon black pepper
* 1/2 teaspoon salt (or to taste)
* 4 large eggs
* 1 cup shredded sharp cheddar cheese
* 2 tablespoons fresh chopped chives or parsley for garnish
**Step-by-Step Instructions**
1. **Preheat the Oven:** Preheat your oven to 400°F (200°C).
2. **Par-Cook the Potatoes:** Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the diced potatoes and spread them in an even layer. Cook without stirring for 4-5 minutes to allow one side to get golden brown. Stir and continue cooking for another 5-7 minutes, until the potatoes are tender but not fully cooked through. Remove the potatoes from the skillet and set aside.
3. **Brown the Sausage:** In the same skillet, add the breakfast sausage. Use a wooden spoon to break it up into crumbles. Cook until browned and cooked through, about 5-7 minutes.
4. **Sauté the Aromatics:** Add the diced onion and red bell pepper to the skillet with the sausage. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Add the minced garlic, smoked paprika, black pepper, and salt. Cook for one more minute until fragrant.
5. **Combine the Hash:** Return the par-cooked potatoes to the skillet with the sausage and vegetable mixture. Stir everything together until well combined. Press the mixture down into an even layer in the skillet. Let it cook undisturbed for 2-3 minutes to crisp up the bottom.
6. **Add Cheese and Eggs:** Remove the skillet from the heat. Sprinkle the shredded cheddar cheese evenly over the top of the hash. Using a spoon, create four small wells in the hash. Carefully crack an egg into each well.
7. **Bake to Perfection:** Transfer the oven-safe skillet to the preheated oven. Bake for 8-12 minutes, or until the egg whites are set and the yolks are still slightly runny, or cooked to your desired doneness.
8. **Garnish and Serve:** Carefully remove the skillet from the oven (remember the handle is hot!). Garnish with fresh chives or parsley and serve immediately.
**How to Serve Loaded Breakfast Hash**
**As a Complete Main Course:** Serve generous portions directly from the skillet. The hash contains protein, vegetables, and starch, making it a full meal that needs no accompaniment.
**Alongside Fresh Toast or Biscuits:** A side of crusty, buttered sourdough toast or flaky buttermilk biscuits is perfect for sopping up any runny egg yolk and cheesy bits left in the skillet.
**Topped with Fresh Flavors:** Add a dollop of cool sour cream or Greek yogurt, a few slices of creamy avocado, or a drizzle of hot sauce or salsa for a bright, tangy contrast to the rich hash.
**With a Simple Side Salad:** For a brunch that feels both indulgent and balanced, serve the hash with a simple arugula salad dressed with a light lemon vinaigrette.
**Additional Tips for Loaded Breakfast Hash**
**For the Crispiest Potatoes:** After dicing, you can soak the potatoes in cold water for 15-30 minutes to remove excess starch. Pat them completely dry before cooking. Avoid overcrowding the skillet to ensure they crisp up instead of steam.
**Customize Your Protein:** Feel free to substitute the breakfast sausage with an equal amount of diced bacon, cubed ham, or even ground turkey or beef seasoned with fennel and sage.
**Don’t Skip the Skillet Sear:** Allowing the combined hash to cook for a few minutes on the stovetop before baking ensures a wonderfully crispy, browned bottom layer that adds essential texture.
**Freezing and Storage for Loaded Breakfast Hash**
**Storage:** Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet on the stovetop over medium-low heat until warmed through.
**Freezing:** It is best to freeze the hash before adding the eggs and cheese. Allow the cooked sausage, potato, and vegetable mixture to cool completely, then transfer to a freezer-safe container. It will freeze well for up to 2 months. Thaw overnight in the refrigerator before using. To serve, reheat the hash mixture in a skillet, then proceed with adding the cheese and eggs and baking as directed.
**FAQ Section about Loaded Breakfast Hash**
**Can I make this hash ahead of time?**
Yes. You can cook the sausage, potato, and vegetable mixture completely up to 2 days in advance. Store it in the fridge and when ready to serve, reheat it in an oven-safe skillet before adding the cheese and eggs and finishing it in the oven.
**What kind of potatoes are best?**
Yukon Gold potatoes are ideal because they have a creamy interior and crisp up beautifully. Russet potatoes will also work but can become a bit mealy. For a shortcut, frozen diced hash brown potatoes can be used directly from the freezer.
**My eggs overcooked in the oven. How can I prevent this?**
Oven temperatures can vary. Start checking the eggs at the 8-minute mark. If the whites are set but the yolks are still too runny, you can broil for just 30-60 seconds to finish. For a guaranteed perfect egg, you can cook the hash base completely, then fry or poach the eggs separately and place them on top of the finished hash when serving.
**Can I make a vegetarian version?**
Absolutely. Omit the sausage and use a plant-based sausage alternative, or add a can of drained and rinsed black beans when you combine the hash. You may want to add an extra 1/2 teaspoon of smoked paprika for depth of flavor.
**Conclusion of Loaded Breakfast Hash Recipe**
Loaded Breakfast Hash is more than just a meal; it’s a comforting, customizable, and deeply satisfying start to any day. Its combination of crispy potatoes, savory meat, and rich, runny eggs delivers a flavor and texture experience that is far greater than the sum of its parts. This one-pan recipe proves that a spectacular, crowd-pleasing breakfast doesn’t require complex techniques or hours in the kitchen. It’s a dependable, versatile dish that is sure to become a cherished part of your cooking repertoire, whether for a slow Saturday morning or a special holiday feast. Grab your favorite skillet and get ready to create a breakfast worth waking up for.