Description
Start your morning with a hearty, flavorful breakfast that combines crispy potatoes, sautéed vegetables, melty cheese, and perfectly cooked eggs. This loaded breakfast hash is perfect for weekends, brunch gatherings, or any time you want a comforting, satisfying meal. It’s versatile, customizable, and sure to become a family favorite.
Ingredients
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4 medium russet potatoes, peeled and diced into ½-inch cubes
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1 tablespoon olive oil
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1 small yellow onion, finely chopped
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1 red bell pepper, diced
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1 green bell pepper, diced
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2 cloves garlic, minced
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1 teaspoon smoked paprika
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½ teaspoon chili powder
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½ teaspoon black pepper
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1 teaspoon salt
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1 cup cooked breakfast sausage or turkey sausage, crumbled (optional)
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½ cup shredded cheddar cheese
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4 large eggs
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2 tablespoons fresh parsley, chopped
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Hot sauce or salsa, for serving (optional)
Instructions
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Rinse the diced potatoes under cold water and pat dry to remove excess starch.
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Heat olive oil in a large skillet over medium heat. Add the potatoes and cook for 10–15 minutes, stirring occasionally, until golden brown and crispy.
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Push the potatoes to the side and add onion, red bell pepper, and green bell pepper. Cook for 5–7 minutes until softened. Add garlic and cook for 1–2 minutes.
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Sprinkle smoked paprika, chili powder, salt, and black pepper over the mixture. Stir to combine evenly.
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Fold in cooked sausage if using, and heat through for 2–3 minutes.
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Sprinkle shredded cheddar over the top, cover the skillet, and cook for 2–3 minutes until melted.
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In a separate skillet, cook eggs to your liking (sunny-side up, over-easy, or scrambled).
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Serve the hash on plates, top each portion with a cooked egg, sprinkle with fresh parsley, and add hot
Notes
Customize with extra vegetables or different cheeses. Eggs can be cooked any style. For extra crispy potatoes, parboil before frying.
- Prep Time: 15 minutes
- Cook Time: 25 minutes