Description
A hearty and flavorful loaded breakfast hash featuring crispy bacon, seasoned sausage, sautéed vegetables, tender potatoes, melted cheddar cheese, and eggs cooked to perfection. Perfect for a satisfying morning meal that combines protein, veggies, and comfort in one skillet.
Ingredients
Scale
Meat and Protein
- 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
- 3 medium russet potatoes, peeled and diced
- 2 cloves garlic, minced
- Chopped green onions or parsley for garnish (optional)
Spices and Seasonings
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Other
- 1 tablespoon olive oil
- 1 cup shredded cheddar cheese
Instructions
- Cook Bacon: Heat olive oil in a large skillet over medium heat. Add chopped bacon and cook until crispy. Remove and set aside, leaving the bacon fat in the pan.
- Cook Sausage: Add breakfast sausage to the skillet and cook until browned, breaking it up into small pieces as it cooks to ensure even browning.
- Sauté Vegetables: Add diced onion, red bell pepper, and green bell pepper to the skillet. Sauté for 3–4 minutes until vegetables soften.
- Add Garlic: Stir in minced garlic and cook for 1 additional minute to release its aroma.
- Cook Potatoes: Add diced potatoes along with paprika, salt, and black pepper. Cover the skillet and cook for 12–15 minutes, stirring occasionally, until potatoes turn golden brown and are tender when pierced with a fork.
- Combine Bacon and Cheese: Return cooked bacon to the skillet and stir in shredded cheddar cheese evenly throughout the hash.
- Add Eggs: Create four small wells in the hash with a spoon. Crack one egg into each well. Cover the skillet and cook for 4–5 minutes, or until eggs are cooked to your preferred doneness.
- Garnish and Serve: Remove skillet from heat. Garnish with chopped green onions or parsley if desired. Serve immediately for a warm, hearty breakfast.
Notes
- For crispier potatoes, parboil them first or use leftover roasted potatoes.
- Swap cheddar cheese with pepper jack for a spicier flavor.
- This recipe also works well using sweet potatoes instead of russet potatoes.
