Loaded Breakfast Hash
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
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!