Loaded Breakfast Hash – Hearty, Satisfying, and Packed with Flavor
When you want a breakfast that truly fills you up and keeps you satisfied for hours, look no further than this Loaded Breakfast Hash. Packed with crispy potatoes, sautéed vegetables, smoky bacon or sausage, and topped with fried or scrambled eggs, it’s the kind of morning meal that turns breakfast into the best meal of the day. Even better, it’s easy to customize and perfect for feeding a crowd.
This dish comes together in one skillet and uses simple, wholesome ingredients. Whether you’re preparing a weekend brunch, a hearty weekday breakfast, or even breakfast-for-dinner, this recipe is a winner. It’s also ideal for using up leftover veggies or meats in the fridge.
In this post, you’ll learn how to make loaded breakfast hash from scratch, how to get those perfect crispy potatoes, how to layer in your flavors, and how to modify it to suit your preferences — whether you’re going meatless, going spicy, or prepping meals ahead of time.
Why You’ll Love This Loaded Breakfast Hash
- One-skillet meal — minimal cleanup
- Fully customizable based on ingredients you have
- Hearty and satisfying with protein, veggies, and carbs
- Naturally gluten-free
- Perfect for breakfast, brunch, or breakfast-for-dinner
- Works great for meal prep
Ingredients You’ll Need
This base recipe makes about 4 generous servings.
Base Ingredients:
- 4 medium Yukon gold or russet potatoes, diced
- 1 small onion, diced
- 1 bell pepper (red, yellow, or green), diced
- 2 cloves garlic, minced
- 1 cup cooked breakfast sausage or chopped bacon
- 1/2 cup shredded cheddar cheese (optional)
- 4 eggs (fried, scrambled, or poached)
- 2 tablespoons olive oil or butter
- Salt and pepper, to taste
- Fresh parsley or green onions, for garnish
Optional Add-Ins:
- Mushrooms, sliced
- Zucchini or spinach
- Cherry tomatoes
- Jalapeños or crushed red pepper
- Hot sauce or salsa
- Avocado slices
- Extra cheese
How to Make Loaded Breakfast Hash
Step 1: Cook the Potatoes
Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced potatoes in an even layer. Let them cook undisturbed for about 4–5 minutes to develop a crisp golden bottom.
Flip or stir occasionally and continue cooking for another 8–10 minutes, or until the potatoes are fork-tender and crispy on the outside. Season with salt and pepper as they cook.
Tip: If you’re short on time, you can parboil the diced potatoes for 5 minutes beforehand and then pan-fry them to speed up the process.
Step 2: Cook the Meat
While the potatoes are cooking, prepare your meat. If using sausage, brown it in a separate pan or on the other side of the skillet until fully cooked. For bacon, cook until crispy and crumble into bite-sized pieces.
Once cooked, remove the meat and set aside. Drain excess grease if necessary, but leave a little in the pan for added flavor.
Step 3: Sauté the Vegetables
Add the diced onions and bell peppers to the skillet with the potatoes. If using mushrooms or other longer-cooking vegetables, add those now. Cook for 5–6 minutes, stirring occasionally, until the vegetables are soft and slightly caramelized. Stir in the minced garlic and cook for another 30 seconds.
At this point, add the cooked meat back into the pan. Mix everything well and taste to adjust seasoning.
Step 4: Add Cheese (Optional)
Sprinkle shredded cheese over the hash while still hot and allow it to melt into the potatoes and veggies. This step is optional but adds a delicious creamy, salty element.
Step 5: Cook the Eggs
While the cheese is melting, cook the eggs however you prefer:
- Fried – Runny yolks add richness to the hash.
- Scrambled – Stir directly into the pan or cook separately.
- Poached – Add on top just before serving for a classic diner-style finish.
- Over-easy – Great for stacking on top with a sprinkle of seasoning.
If you want to cook the eggs directly in the skillet, create 4 small wells in the hash and crack an egg into each. Cover the skillet and let cook for 4–5 minutes until whites are set and yolks are still soft.
Step 6: Assemble and Serve
Top each serving of hash with an egg, sprinkle with chopped parsley or green onion, and add optional toppings like avocado or hot sauce. Serve hot and enjoy immediately.
Tips for the Best Breakfast Hash
Use the right potatoes – Yukon golds hold their shape and crisp well, while russets are fluffier inside and crispier on the outside.
Cut potatoes evenly – Uniform size ensures even cooking and prevents burnt or undercooked pieces.
Don’t overcrowd the pan – This ensures the potatoes crisp up instead of steaming. Cook in batches if needed.
Cook eggs your way – There’s no wrong way to top hash with eggs. Just go with your favorite method.
Finish with fresh herbs or acidity – A sprinkle of parsley, chives, or a dash of hot sauce balances the richness.
Make-Ahead & Storage
This dish can easily be prepped in advance and stored for quick breakfasts.
To Prep Ahead:
- Dice the potatoes and soak them in cold water overnight (to remove starch and prevent browning).
- Chop vegetables and store in an airtight container.
- Cook meat ahead and refrigerate until ready to use.
- In the morning, just assemble and cook.
Storage:
- Fridge – Store leftovers in an airtight container for up to 4 days.
- Freezer – Cool completely, portion into freezer-safe containers, and freeze for up to 2 months.
Reheating:
- Stovetop – Reheat in a skillet with a splash of oil over medium heat.
- Microwave – Reheat individual portions on medium heat for 1–2 minutes.
- Oven – Bake at 350°F for 10–15 minutes until heated through.
Recipe Variations
This hash is endlessly customizable depending on what you have and what you’re in the mood for.
Vegetarian Loaded Hash
Omit the meat and load up on vegetables like zucchini, mushrooms, kale, or spinach. Add a can of drained black beans for extra protein.
Tex-Mex Breakfast Hash
Use spicy chorizo instead of sausage, add jalapeños, and top with salsa, avocado, and pepper jack cheese.
Sweet Potato Breakfast Hash
Swap regular potatoes for diced sweet potatoes. Add kale or spinach and a sprinkle of feta for a flavorful twist.
Southwest Skillet Hash
Add corn, black beans, and taco seasoning. Top with cotija cheese, cilantro, and a squeeze of lime.
Baked Hash
Transfer the cooked mixture to a baking dish, crack eggs on top, and bake at 375°F until eggs are set. This version is great for serving a crowd.
Frequently Asked Questions
Can I use frozen hash browns instead of fresh potatoes?
Yes. Use about 3 cups of frozen diced or shredded hash browns. Cook until golden and crisp before adding the veggies and meat.
What protein works best?
Sausage, bacon, ham, or even leftover steak all work well. For a vegetarian version, try tofu, beans, or plant-based sausage.
Is this gluten-free?
Yes, this hash is naturally gluten-free as long as you use gluten-free sausage and seasonings.
Can I add eggs directly into the skillet?
Yes. Crack eggs into small wells in the hash and cover to steam until cooked to your liking.
How do I keep the potatoes from getting soggy?
Use medium-high heat and avoid overcrowding the pan. Let them cook undisturbed to form a crispy crust before flipping.
Final Thoughts
This Loaded Breakfast Hash is a true comfort breakfast — rustic, flavorful, and filling. It’s a great way to start the day with a combination of protein, vegetables, and carbs that keeps you going. Whether you like it cheesy, spicy, meat-filled, or meatless, this dish adapts to your taste and pantry.
With just one skillet and a handful of ingredients, you can make a breakfast that feels special any day of the week. Serve it up hot with your favorite coffee, toast, or fresh fruit and enjoy a morning meal worth waking up for.
