Kickstart your morning with Loaded Breakfast Hash, a hearty one-pan dish packed with crispy potatoes, smoky bacon, melted cheddar, and perfectly baked eggs. This loaded breakfast hash recipe is a comforting, crowd-pleasing meal that’s ideal for weekend brunches, breakfast-for-dinner nights, or feeding a hungry family. With its balance of textures and flavors, this skillet masterpiece is both easy to make and endlessly customizable!
Why You’ll Love Loaded Breakfast Hash
- One-Pan Wonder: Minimal prep and cleanup with a single skillet.
- Hearty and Satisfying: Combines crispy, creamy, and savory elements.
- Customizable: Add your favorite veggies, proteins, or spices.
- Versatile: Perfect for breakfast, brunch, or dinner.
- Crowd-Pleaser: Great for family meals or small gatherings.
Ingredients for Loaded Breakfast Hash
Here’s what you need for this loaded breakfast hash recipe (serves 3):
Main Ingredients:
- 3 medium russet potatoes (about 600g), peeled and diced
- 1 tbsp (15ml) olive oil
- ½ cup (75g) diced onion
- ½ cup (75g) diced bell peppers (optional)
- 4 slices (100g) bacon, cooked and chopped
- 1 cup (100g) shredded cheddar cheese
- 3 large eggs
- ¼ tsp (1g) garlic powder
- Salt and pepper to taste
- 1 tbsp (3g) chopped chives or事先
Equipment
- Large oven-safe skillet
- Spatula
- Cutting board
- Knife
Ingredient Tips
- Use russet potatoes for crispiness or Yukon Golds for creaminess.
- Opt for thick-cut bacon for extra flavor; turkey bacon works too.
- Shred your own cheese for better melting.
- Dice potatoes into small, uniform pieces for even cooking.
- Use fresh herbs for a vibrant garnish.
Directions for Loaded Breakfast Hash
Let’s make this loaded breakfast hash recipe—simple, hearty, and delicious!
Preheat the Oven
I preheat the oven to 375°F (190°C).
Cook the Potatoes
In a large oven-safe skillet over medium heat, I heat 1 tbsp olive oil. I add the diced potatoes and cook for 10–12 minutes, stirring occasionally, until golden and tender.
Add Vegetables
I stir in ½ cup diced onion and ½ cup bell peppers (if using) and cook for 3–4 minutes until softened.
Season and Add Bacon
I mix in ¼ tsp garlic powder, salt, pepper, and 4 slices chopped bacon, stirring to combine.
Add Cheese and Eggs
I sprinkle 1 cup shredded cheddar evenly over the hash. I make three small wells in the mixture and crack an egg into each.
Bake
I transfer the skillet to the oven and bake for 8–10 minutes, until the egg whites are set but the yolks are runny (or longer for firmer yolks).
Serve
I remove the skillet from the oven, garnish with 1 tbsp chopped chives, and serve hot.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 3
- Calories: ~380 kcal per serving
- Macros per Serving: 35g carbs, 20g protein, 18g fat, 3g fiber
Variations
Try these twists on this recipe:
- Vegetarian: Skip bacon and add sautéed mushrooms or spinach, inspired by LaylaCooks’ Mexican Street Corn Brussels Sprouts.
- Spicy Kick: Add ½ tsp red pepper flakes or sliced jalapeños.
- Cheesy Swap: Use mozzarella or pepper jack for a different flavor.
- Sweet Potato: Replace russet potatoes with sweet potatoes for a sweeter base.
- Southwest Style: Mix in ¼ cup black beans and a pinch of cumin.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a refreshing drink.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a light side.
- Enjoy with LaylaCooks’ Pumpkin Scones for a cozy brunch.
Storage
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm in a skillet over medium-low heat or microwave for 1–2 minutes, adding fresh eggs if reheating to maintain texture.
Serving Tips
- Presentation: Serve straight from the skillet for a rustic look.
- Garnish: Sprinkle with extra chives or parsley for color.
- Pairing: Pair with LaylaCooks’ Sweet Potato Toast or fresh fruit.
- Portion Size: ⅓ of the skillet per serving.
- Occasions: Perfect for brunches, family breakfasts, or casual dinners.
FAQs
Can I use frozen potatoes?
Yes, cook frozen diced potatoes or hash browns until crispy, draining excess moisture.
Can I make this ahead of time?
Prep potatoes, bacon, and veggies ahead, but cook fresh for the best texture.
What if I don’t have an oven-safe skillet?
Transfer the hash to a baking dish before adding eggs and cheese, then bake.
Can I use different cheese?
Yes, try Swiss, gouda, or Monterey Jack for variety.
How do I keep the potatoes crispy?
Avoid overcrowding the skillet and stir sparingly to build a golden crust.
More Delicious Breakfast Recipes You’ll Love
- Pancake Mini Muffins
- Baked Ham and Cheese Croissants
- Chocolate Chip Cookie Bars.
- Brown Sugar Banana Pancakes
- Chocolate Cinnamon Rolls: Your New Favorite Sweet Breakfast!
Conclusion
Loaded Breakfast Hash is a hearty, one-pan dish that’s perfect for any meal. This loaded breakfast hash recipe delivers crispy potatoes, smoky bacon, and gooey eggs in every bite, making it a go-to for busy mornings or cozy brunches. Try this recipe and elevate your breakfast game!
Loaded Breakfast Hash
Ingredients
Main Ingredients:
- 3 medium russet potatoes about 600g, peeled and diced
- 1 tbsp 15ml olive oil
- ½ cup 75g diced onion
- ½ cup 75g diced bell peppers (optional)
- 4 slices 100g bacon, cooked and chopped
- 1 cup 100g shredded cheddar cheese
- 3 large eggs
- ¼ tsp 1g garlic powder
- Salt and pepper to taste
- 1 tbsp 3g chopped chives or事先
Instructions
Preheat the Oven
- I preheat the oven to 375°F (190°C).
Cook the Potatoes
- In a large oven-safe skillet over medium heat, I heat 1 tbsp olive oil. I add the diced potatoes and cook for 10–12 minutes, stirring occasionally, until golden and tender.
Add Vegetables
- I stir in ½ cup diced onion and ½ cup bell peppers (if using) and cook for 3–4 minutes until softened.
Season and Add Bacon
- I mix in ¼ tsp garlic powder, salt, pepper, and 4 slices chopped bacon, stirring to combine.
Add Cheese and Eggs
- I sprinkle 1 cup shredded cheddar evenly over the hash. I make three small wells in the mixture and crack an egg into each.
Bake
- I transfer the skillet to the oven and bake for 8–10 minutes, until the egg whites are set but the yolks are runny (or longer for firmer yolks).
Serve
- I remove the skillet from the oven, garnish with 1 tbsp chopped chives, and serve hot.
Notes
- Use pre-cooked potatoes to reduce stovetop time.
- Customize with sausage, mushrooms, or spinach for variety.
- Adjust egg doneness by extending or shortening oven time.
- Use a non-stick or well-seasoned cast iron skillet for best results.Did you Like This Recipe? Please Rate and Comment Below!