Tasty Loaded Breakfast Hash with Eggs

This super satisfying breakfast hash checks all the boxes for morning cravings. Toasty potatoes, colorful veggies, and your pick of crispy bacon or sausage make a next-level base for ooey-gooey eggs and plenty of melty cheddar. Cooked up in a single skillet, it’s awesome for both Sunday lounging or prepping ahead to grab for busy days. The coolest part is tossing in whatever toppings you’re into so it always feels new.

The first time I whipped this up for a brunch, friends couldn’t stop adding more cheese on top. When they lined up for seconds, I knew it was a keeper for our breakfast lineup.

Tasty Ingredients

• Extra virgin olive oil: makes the whole mix golden and gives you those crispy edges. Look for a fruity, golden one if you can.
• Bell peppers: chopped for a hint of sweetness and that pop of color. Bright colors mean extra flavor.
• Yellow onion: diced for a nice savory base. Choose ones that feel heavy with dry skins.
• Shredded cheddar cheese: gives that final gooey finish. Sharp cheddar brings the boldest cheesy kick.
• Salt pepper and paprika: round things out with warmth; smoked paprika adds a little campfire flavor if you've got it.
• Diced potatoes: russet or Yukon Gold are awesome for crisp outsides and super soft insides. Grab ones that are firm with smooth skin.
• Cooked sausage or bacon: crumbled, they pack in big-time savory flavor plus protein. Better quality means better flavor.
• Large eggs: they add protein and make each bite creamy and rich. Super fresh eggs give the best runny yolks.

Simple How-To

Melt the Cheese:

Scatter the cheddar all over. Cover for a bit so it melts into every spot, then dig in while it’s hot.

Create Egg Wells:

Make four small holes in the hash with a spoon. Crack an egg into each. Pop a lid on and let the eggs get just set—whites firm, yolks still runny. This keeps them together and perfectly soft.

Incorporate the Meat:

Dump in your warm sausage or bacon and stir it up. Let it cook a minute or two until the meat’s heated all the way through and spread out.

Sauté the Veggies:

Throw in the onion and peppers with the potatoes. Keep cooking for another five minutes or so, until the onions get see-through and peppers soften. Your kitchen will smell awesome.

Brown the Potatoes:

Pour oil in a big skillet over medium heat. Toss in your cubed potatoes. Let them sit and turn until two sides are crisp and the insides are soft—about 10 to 15 minutes. This flavor sets everything up.

Prep the Vegetables:

Scrub and chop your potatoes into small cubes the same size. Dice the onion and peppers so every forkful gets it all.

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The bit of smoked paprika totally makes this dish for me—it’s like a cozy hug in every forkful. This always takes me back to big weekend breakfasts when there were so many people in the kitchen you could barely move, but nobody missed out on that spicy-smoky aroma in the air.

Leftover Magic

Stash leftover hash in a sealed container in the fridge and it’ll stay good for up to three days. To heat it up, toss it back in a skillet or just zap it in the microwave. It gets crispier on the stove for sure, so try that if you can. I wouldn’t freeze it though—potatoes get mushy when thawed out.

Smart Swaps

If pork’s off the table, try turkey or veggie sausage. Want to skip dairy? Use your favorite plant-based cheese shreds instead. Sometimes I’ll change up the cheddar with Monterey Jack or even pepper jack for some heat. Adding greens like spinach or mushrooms is a win too.

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How to Serve It

This dish is super filling all on its own, but topping it with avocado or salsa makes it even better. For brunch vibes, serve it alongside toast and some fresh fruit. If you’re prepping ahead, portion it out and scatter fresh herbs on top right before eating.

Where It Comes From

This classic skillet meal started as a smart way to use up odds and ends—potatoes, eggs, meat—cooked together for something cozy. People have made it for ages across Europe and the US, and it’s stuck around because everyone tweaks it with their own touches. In my house, that always meant loading in all the peppers and lots of sharp cheese.

Recipe FAQs

→ What's the trick for super crispy potatoes?

Drain your potatoes really well and get the skillet hot before tossing them in. Let them sit and brown up, and don’t flip them too much—this way you get a nice crunchy outside.

→ Can I swap out the bacon or sausage for something else?

For sure! Use leftover steak, some diced ham, or any plant-based substitute for new flavors each time.

→ Any ideas for making it meatless?

Just leave out the meat and pile in extra veggies like spinach, zucchini, or mushrooms for a satisfying dish that packs plenty of flavor.

→ What’s the easiest way to melt the cheddar on top?

Cover the skillet with a lid after you sprinkle the cheese. A bit of steam melts everything down and gives an even cheesy layer.

→ How could I prep this ahead for easier mornings?

Make the veggies and potatoes early, stash them in the fridge, then just reheat, toss in eggs and finish with cheese when you're ready to eat.