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A skillet overflowing with a loaded breakfast hash, showcasing crispy potatoes, savory sausage, colorful bell peppers, and a perfectly fried egg, promises the ultimate brunch delight.
Lady Maria

Ultimate Loaded Breakfast Hash

This loaded breakfast hash is the ultimate brunch delight, packed with crispy potatoes, savory protein, vibrant vegetables, and cheesy goodness. Topped with perfectly cooked eggs and your favorite toppings, it's a customizable flavor explosion that will become a weekend staple.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 2025
Course: Breakfast, Brunch
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Yukon Gold or Russet potatoes, peeled and diced into ½-inch cubes
  • 1 lb breakfast sausage Italian sausage, chorizo, or bacon, cooked and crumbled
  • 1 medium yellow onion, diced
  • 1 bell pepper any color
  • 8 oz cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 cup shredded cheddar cheese
  • 6-8 large eggs
  • 2 tablespoons chopped fresh parsley or chives
  • Salt and pepper to taste
  • Optional toppings: Avocado slices, sour cream, salsa, hot sauce

Equipment

  • large skillet
  • Large Pot
  • Cutting board
  • knife
  • Mixing bowl
  • Spatula
  • Colander
  • Small skillet (for eggs)
  • measuring cups and spoons

Method
 

  1. Place the diced potatoes in a large bowl and cover with cold water. Let soak for 15 minutes to remove excess starch. Drain well.
  2. Drain the potatoes and place them in a pot of boiling water. Cook for 5-7 minutes, or until slightly tender. Drain and set aside.
  3. If using sausage or bacon, cook in a large skillet over medium heat until browned and cooked through. Crumble or chop and set aside.
  4. In the same skillet, heat the olive oil and butter over medium heat. Add the diced onion and bell pepper and cook until softened, about 5-7 minutes.
  5. Add the sliced mushrooms and minced garlic to the skillet and cook until the mushrooms are tender, about 3-5 minutes.
  6. Add the parboiled potatoes to the skillet with the vegetables. Season with salt and pepper. Cook, stirring occasionally, until the potatoes are golden brown and crispy on all sides, about 10-15 minutes.
  7. Stir in the cooked sausage or bacon with the potatoes and vegetables. Heat through.
  8. Sprinkle the shredded cheddar cheese over the hash and cover the skillet. Cook until the cheese is melted and bubbly, about 2-3 minutes.
  9. Cook your eggs in a separate skillet to your desired doneness.
  10. Spoon the loaded breakfast hash onto plates. Top each serving with a cooked egg and garnish with fresh parsley or chives. Add your favorite toppings and serve immediately.

Notes

For extra crispy potatoes, ensure they are thoroughly dried after parboiling. Don't overcrowd the pan when crisping the potatoes; cook in batches if needed. Customize with your favorite protein, vegetables, and cheese. Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage. Consider adding a pinch of red pepper flakes for a spicy kick.