Loaded Breakfast Hash
A hearty skillet breakfast made with crispy potatoes, eggs, bacon or sausage, bell peppers, onions, cheddar cheese, and fresh toppings.
Equipment
- Large skillet
- spatula
- knife
- cutting board
- Lid
- Plate
Ingredients
Ingredients
- 4 medium potatoes diced small
- 6 large eggs
- 6 slices bacon or 8 oz breakfast sausage
- 1 bell pepper diced
- 1 small onion diced
- 1 cup shredded cheddar cheese
- 2 tbsp olive oil or reserved bacon drippings
- 0.5 tsp garlic powder
- 0.5 tsp paprika
- salt and black pepper to taste
- 0.25 cup green onions sliced
- avocado, salsa, sour cream, or hot sauce for serving, optional
Instructions
- Dice the potatoes into small, even cubes.
- Cook the bacon or sausage in a large skillet until browned and fully cooked.
- Transfer the cooked meat to a plate and leave 1–2 tablespoons of drippings in the skillet.
- Add the diced potatoes to the skillet and season with salt, black pepper, garlic powder, and paprika.
- Cook for 12–15 minutes, stirring occasionally, until the potatoes are tender and golden.
- Add the diced onion and bell pepper, then cook for 5–6 minutes until softened.
- Stir the cooked bacon or sausage back into the skillet.
- Sprinkle shredded cheddar cheese over the hash.
- Make small wells in the hash and crack the eggs into them.
- Cover the skillet and cook until the egg whites are set and the yolks are cooked to your liking.
- Top with green onions and serve warm with avocado, salsa, sour cream, or hot sauce if desired.
Notes
Use a large skillet so the potatoes crisp instead of steaming. For meal prep, store the potato and meat mixture separately and cook fresh eggs when serving.