Loaded Breakfast Hash

Start your day with this Ultimate Loaded Breakfast Hash!

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There’s something truly magical about a well-made Loaded Breakfast Hash sizzling in a cast-iron skillet on a weekend morning. It’s one of those dishes I find myself craving regularly—the perfect harmony of crispy-edged potatoes, savory proteins, and colorful vegetables all mingling together under a canopy of perfectly runny egg yolks. What makes a Loaded Breakfast Hash so special is its beautiful contrasts: the textural interplay between the crisp potato exterior and their fluffy centers, the vibrant pops of peppers and herbs against the earthy potatoes, and that moment when the fork breaks through a sunny-side-up egg, releasing golden yolk that creates a silky sauce coating every bite. The aroma alone is enough to lure even the most dedicated late sleepers from their beds—a tantalizing blend of caramelizing onions, sizzling bacon, and herbs that fills the kitchen with promises of satisfaction. Stay with me to discover how this humble skillet of ingredients transforms into a morning masterpiece that might just become your new weekend tradition.

Why You’ll Love This Loaded Breakfast Hash

If you’ve ever stood in your kitchen on a busy morning wondering how to create a satisfying breakfast without dirtying every pan you own, this Loaded Breakfast Hash solves that dilemma beautifully. Unlike traditional breakfasts that might require juggling eggs in one pan, bacon in another, and toast in yet a third, this one-skillet wonder brings everything together in perfect harmony.

I discovered the true power of the Loaded Breakfast Hash during a cabin getaway with friends. Working with limited kitchen equipment and space, I needed to feed eight hungry adults something substantial before a day of hiking. The hash was born of necessity—tossing together the ingredients we had on hand—but it quickly became the most requested meal of the weekend. Even my friend Mark, a self-proclaimed “breakfast purist” who typically insists on eggs, bacon, and toast served separately, was coming back for seconds, fork diving for those crispy potato bits that had soaked up all the wonderful flavors.

What makes this recipe particularly wonderful is its incredible versatility. The basic technique remains consistent, but you can easily adapt the ingredients based on dietary preferences, what’s in season, or simply what you have in your refrigerator. Vegetarian? Skip the meat and add mushrooms for umami depth. Feeding a crowd? Simply scale up the ingredients and use a larger skillet or cook in batches. Watching carbs? Substitute sweet potatoes or reduce the potato quantity and increase the vegetables.

Now, let’s get into the ingredients that make this morning magic happen.

Ingredients for Perfect Loaded Breakfast Hash

The Foundation

• 2 pounds russet potatoes (about 3-4 medium potatoes) – Russets are ideal for their starchy content, which helps create that perfect crispy exterior while maintaining a fluffy interior. You can substitute Yukon Golds for a creamier, less crispy result, or sweet potatoes for a nutritional boost and sweeter flavor profile. For a lower-carb option, use half the amount of potatoes and double the bell peppers.
• 1 large yellow onion – The onion provides a sweet, aromatic base that permeates the entire dish. Red onions can substitute for a slightly sharper flavor, or shallots for something more delicate. For those sensitive to onions, leeks make an excellent substitute.
• 1 red bell pepper – Bell peppers add vibrant color, fresh crunch, and subtle sweetness. Any color bell pepper works beautifully, or substitute poblano peppers for a mild heat. For extra color, use a mix of red, yellow, and green peppers.
• 4 tablespoons olive oil or butter (divided) – This fat is crucial for achieving crispy potato edges. Olive oil provides a cleaner flavor, while butter adds richness. Bacon fat is traditional and adds wonderful smokiness if you’re including bacon in your hash. For dairy-free versions, stick with olive oil or use a high-quality plant-based butter alternative.

The Protein Options

• 8 ounces bacon, diced – Bacon adds smoky depth and crispy texture contrast. Substitute diced ham for a less fatty option, chorizo for spicy flair, or morning sausage for classic breakfast flavor. Vegetarians can omit or substitute diced firm tofu seasoned with smoked paprika and soy sauce.
• 6 large eggs – Eggs create the perfect finishing touch, with the yolks creating a natural sauce. Use pastured eggs for the brightest yolks and best flavor if available. For vegans, omit or replace with scrambled tofu.

The Flavor Builders

• 3 cloves garlic, minced – Fresh garlic adds aromatic depth. For milder garlic flavor, use whole cloves roasted separately and then mashed and stirred in. Garlic powder (1 teaspoon) can substitute in a pinch but adds less dimension.
• 1 teaspoon smoked paprika – This adds subtle smoky notes without heat. Sweet paprika works for a milder profile, or substitute chipotle powder for smoky heat. This ingredient helps build complex flavor even when meat is omitted.
• 1 teaspoon dried thyme – Thyme’s earthy notes complement potatoes beautifully. Fresh thyme (1 tablespoon) makes an excellent substitute when available. Rosemary or sage can be used for seasonal variations.
• ½ teaspoon ground cumin – This adds an earthy, warm background note. For a different profile, substitute ground coriander or omit entirely if you prefer.
• Salt and freshly ground black pepper to taste – Proper seasoning is crucial. I recommend using kosher salt for better control and texture. Season in layers throughout cooking rather than all at once at the end.

For Serving and Freshness

• 2 green onions, thinly sliced – These add a fresh, mild onion flavor and bright color contrast. Chives make an excellent substitute, or use fresh parsley or cilantro if preferred.
• ¼ cup shredded cheddar cheese (optional) – The cheese adds a savory richness and beautiful melt. Pepper jack adds a spicy kick, gruyere offers nutty sophistication, or omit for dairy-free versions.
• 1 avocado, sliced (optional) – Adds creamy contrast to the crispy potatoes. Can be substituted with a dollop of sour cream or Greek yogurt if preferred.
• Hot sauce or salsa for serving – These add customizable heat and acidity. Offer several options to let everyone adjust to their preference.

How to Make Loaded Breakfast Hash

Step 1: Prepare the Potatoes

1. Wash the potatoes thoroughly under cold running water, scrubbing gently to remove any dirt. You can peel them if preferred, but I leave the skins on for extra texture and nutrients.
2. Dice the potatoes into ½-inch cubes. Uniform size is important for even cooking—larger chunks will remain firm while smaller pieces may overcook and fall apart.
3. Place the diced potatoes in a large bowl and cover with cold water. Let them soak for 5-10 minutes, then drain thoroughly and pat dry with paper towels. This removes excess starch and helps achieve maximum crispiness.

Step 2: Prepare Other Ingredients

1. While the potatoes soak, dice the onion into ¼-inch pieces. Smaller dices will melt into the hash, while larger pieces maintain more texture.
2. Remove the seeds and membrane from the bell pepper and dice into pieces similar in size to the onion.
3. If using bacon, dice it into ½-inch pieces. Having all ingredients prepped before cooking ensures even cooking and prevents anything from burning while you’re chopping.

Step 3: Par-cook the Potatoes

1. Heat 2 tablespoons of olive oil or butter in a large cast-iron skillet over medium-high heat until shimmering. A 12-inch skillet works perfectly for this recipe; if yours is smaller, consider cooking in batches.
2. Add the dried potatoes to the hot oil in a single layer. Don’t overcrowd the pan—work in batches if necessary. Overcrowding creates steam and prevents proper crisping.
3. Cook undisturbed for 3-4 minutes until the bottoms develop a golden crust. Patience is key here—resist the urge to stir too frequently.
4. Stir the potatoes and continue cooking for another 5-7 minutes, stirring occasionally, until they’re about 80% cooked through with golden spots. They should still have some resistance when pierced with a fork but not be completely raw inside.
5. Transfer partially cooked potatoes to a plate and set aside.

Step 4: Cook the Protein and Aromatics

1. In the same skillet, reduce heat to medium and add diced bacon if using. Cook until the fat renders and the bacon becomes crispy, about 5-7 minutes. If not using bacon, add 1 tablespoon of oil instead.
2. Add the diced onion to the skillet and cook until translucent and beginning to caramelize at the edges, about 3-4 minutes. The onions should become soft and slightly golden but not brown.
3. Add the diced bell pepper and cook for another 2-3 minutes until slightly softened but still maintaining some crispness.
4. Add the minced garlic and cook for just 30-60 seconds until fragrant. Watch carefully as garlic burns quickly and becomes bitter.

Step 5: Combine and Season

1. Return the par-cooked potatoes to the skillet, mixing to combine with the other ingredients.
2. Add the smoked paprika, dried thyme, cumin, salt, and pepper. Stir well to evenly distribute the seasonings throughout the hash.
3. Cook the mixture for another 5-7 minutes, stirring occasionally, until the potatoes are fully cooked through. They should be tender when pierced with a fork but still maintain their shape, with crispy edges throughout.

Step 6: Add the Eggs

1. Using the back of a spoon, make 6 shallow wells in the hash mixture.
2. Crack an egg into each well. Season the eggs with a little additional salt and pepper.
3. Cover the skillet with a lid or aluminum foil and reduce heat to medium-low. Cook for 3-5 minutes until the egg whites are set but the yolks remain runny. For fully cooked yolks, continue cooking for another 1-2 minutes.

Step 7: Finish and Serve

1. Once the eggs are cooked to your preference, remove the skillet from heat.
2. Sprinkle the Loaded Breakfast Hash with shredded cheese if using. Cover again for 1 minute to allow the cheese to melt from the residual heat.
3. Garnish with sliced green onions and serve immediately, while everything is hot and the eggs are still perfectly runny. Add sliced avocado and hot sauce or salsa on the side if desired.

Creative Variations of Loaded Breakfast Hash

Southwest Fiesta Hash

Transform your Loaded Breakfast Hash with southwestern flair by adding ½ cup black beans, ½ cup corn kernels, and substituting the thyme with 1 teaspoon of ground cumin and ½ teaspoon of chili powder. Top with pepper jack cheese, fresh cilantro, and a dollop of guacamole. The combination of beans and corn adds hearty texture while the spices create a warm, smoky profile perfect for those who enjoy a hint of heat with breakfast.

Mediterranean Inspired Hash

Create a Mediterranean version by using sweet potatoes instead of russets. Add 1 cup of diced zucchini, ½ cup halved cherry tomatoes (added in the last 2 minutes of cooking), and substitute the cheddar with crumbled feta cheese. Garnish with fresh oregano and a drizzle of olive oil instead of green onions. This bright, vegetable-forward variation brings lighter flavors while maintaining the satisfying essence of a Loaded Breakfast Hash.

Harvest Autumn Hash

Embrace fall flavors by using a mix of russet and sweet potatoes, adding 1 diced apple (firm varieties like Honeycrisp work best), and 2 cups of diced butternut squash. Replace the thyme with 1 teaspoon of fresh sage and add a pinch of cinnamon and nutmeg. Top with toasted pumpkin seeds for crunch. This seasonal adaptation of Loaded Breakfast Hash celebrates autumn’s bounty while providing warming comfort on chilly mornings.

Farmers Market Vegetable Hash

For a vegetable-centric version of Loaded Breakfast Hash, omit the bacon and increase the olive oil to 3 tablespoons. Add 2 cups of diced seasonal vegetables like asparagus, mushrooms, and cherry tomatoes. Stir in 2 cups of baby spinach or kale in the last minute of cooking just until wilted. Top with goat cheese instead of cheddar for tangy richness. This variation celebrates fresh produce while still delivering the satisfying texture contrast of a traditional hash.

Corned Beef Hash Upgrade

For a deli-inspired upgrade, substitute the bacon with 1 cup of diced corned beef. Add ½ cup diced pickled beets during the last 5 minutes of cooking and top with Swiss cheese instead of cheddar. Finish with a dollop of whole grain mustard on each egg. This rich, savory variation of Loaded Breakfast Hash transforms deli ingredients into a hearty morning meal with complex, tangy flavors.

Smoked Salmon Brunch Hash

Create an elegant brunch version by omitting the bacon from the cooking process. Prepare the hash as directed, then top with 4 ounces of torn smoked salmon after removing from heat. Substitute the cheddar with cream cheese cut into small cubes that will melt slightly from the residual heat. Garnish with capers, dill, and lemon zest for a sophisticated twist on Loaded Breakfast Hash perfect for special occasions.

Loaded Breakfast Hash

Start your day with this Ultimate Loaded Breakfast Hash!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Servings 5

Calories 450 kcal

Equipment

• Mixing bowls

Ingredients

  

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The Foundation:

• 2 pounds russet potatoes diced
• 1 large yellow onion diced
• 1 red bell pepper diced
• 4 tablespoons olive oil or butter divided

Protein Options:

• 8 ounces bacon diced (or ham, chorizo, sausage, or tofu)
• 6 large eggs

Flavor Builders:

• 3 cloves garlic minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• ½ teaspoon ground cumin
• Salt & black pepper to taste

For Serving & Freshness:

• 2 green onions sliced
• ¼ cup shredded cheddar cheese optional
• 1 avocado sliced (optional)
• Hot sauce or salsa for serving

Instructions

 

Step 1: Prepare the Potatoes

• Wash and dice potatoes into ½-inch cubes (peel if preferred).
• Soak in cold water for 5-10 minutes, drain, and pat dry.

Step 2: Prepare Other Ingredients

• Dice onion, bell pepper, and bacon.
• Mince garlic and have all ingredients ready.

Step 3: Par-Cook the Potatoes

• Heat 2 tbsp oil/butter in a skillet over medium-high heat.
• Cook potatoes in a single layer for 3-4 minutes without stirring.
• Stir and cook for another 5-7 minutes, then set aside.

Step 4: Cook the Protein & Aromatics

• Cook bacon until crispy (or heat oil if omitting).
• Add onion and cook until soft.
• Stir in bell pepper, cook 2-3 minutes.
• Add garlic and cook for 30-60 seconds.

Step 5: Combine & Season

• Return potatoes to skillet and mix.
• Stir in smoked paprika, thyme, cumin, salt & pepper.
• Cook 5-7 minutes, stirring occasionally.

Step 6: Add the Eggs

• Create 6 wells in the hash.
• Crack eggs into wells and season.
• Cover and cook 3-5 minutes until whites are set.

Step 7: Finish & Serve

• Sprinkle with cheese, cover briefly to melt.
• Garnish with green onions, avocado, and hot sauce.

Notes

• Make-Ahead Tip: Dice and par-cook potatoes a day ahead for quicker prep.
• Vegetarian Option: Replace bacon with mushrooms or tofu.
• Low-Carb: Reduce potatoes, increase veggies.
• Crispier Hash: Use bacon fat instead of butter.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 18gFat: 22g

Keyword Breakfast hash, crispy potatoes, one-pan breakfast

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Frequently Asked Questions About Loaded Breakfast Hash

Can I prepare components of Loaded Breakfast Hash ahead of time?

Yes! This Loaded Breakfast Hash becomes even more weekday-friendly with some advance prep. Dice potatoes up to 24 hours ahead and store submerged in water in the refrigerator (this prevents browning). Drain and dry thoroughly before cooking. You can also pre-chop onions, peppers, and other vegetables and store them in airtight containers for up to 2 days. For the ultimate morning shortcut, par-cook the potatoes as described in Step 3, cool completely, and refrigerate in an airtight container. The next morning, begin with Step 4, adding the par-cooked potatoes back in when indicated. This reduces morning cooking time by about 15 minutes.

My potatoes never get crispy enough. What am I doing wrong?

Achieving crispy potatoes in your Loaded Breakfast Hash comes down to four key factors. First, make sure you’re soaking and thoroughly drying the potatoes—excess moisture is the enemy of crispness. Second, ensure your skillet is properly heated before adding potatoes. Third, resist the urge to stir too frequently; potatoes need sustained contact with the hot pan to develop a crust. Finally, avoid overcrowding the pan, which creates steam and prevents proper browning. If you’re still struggling, try increasing the heat slightly or using a mixture of butter and oil for better browning. Russet potatoes naturally crisp better than waxy varieties due to their higher starch content.

Can I make Loaded Breakfast Hash without eggs for dietary restrictions?

Absolutely! The Loaded Breakfast Hash base is incredibly versatile. For egg allergies or vegan adaptations, simply omit the eggs and focus on the flavorful potato mixture. To maintain protein content, consider adding an additional ½ cup of black beans, 1 cup of diced firm tofu seasoned with turmeric for color, or ¼ cup of hemp seeds sprinkled on top. For serving, add avocado slices to provide the creamy element that egg yolks typically contribute. The hash is substantially satisfying even without eggs, especially when finished with flavorful toppings like nutritional yeast (for a cheese-like flavor), tahini drizzle, or herb-infused olive oil.

How do I scale this recipe for a larger crowd?

When scaling up this Loaded Breakfast Hash for a crowd, the key is maintaining proper cooking surface area. Rather than cramming everything into one pan, use multiple skillets or cook in batches, keeping earlier batches warm in a 200°F oven. For serving a brunch gathering of 10-12 people, double all ingredients and use two 12-inch skillets simultaneously. Alternatively,