Loaded Breakfast Hash Recipe

Introduction

This Loaded Breakfast Hash is a hearty and flavorful morning meal that combines crispy potatoes, savory bacon, and melted cheddar cheese topped with perfectly baked eggs. It’s a simple yet satisfying dish that’s perfect for weekend brunch or a special breakfast treat.

Ingredients

• 3 medium russet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1/2 cup diced onion
• 1/2 cup diced bell peppers (optional)
• 4 slices bacon, cooked and chopped
• 1 cup shredded cheddar cheese
• 3 large eggs
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon chopped chives or parsley (garnish)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: In a large oven-safe skillet over medium heat, heat the olive oil. Add the diced potatoes and cook for 10–12 minutes, stirring occasionally, until they are golden and tender.
3. Step 3: Add the diced onions and bell peppers (if using) to the skillet and cook for another 3–4 minutes until softened.
4. Step 4: Stir in the garlic powder, salt, pepper, and the cooked chopped bacon. Mix everything well to combine.
5. Step 5: Evenly sprinkle the shredded cheddar cheese over the hash. Create three small wells in the mixture and carefully crack an egg into each well.
6. Step 6: Transfer the skillet to the preheated oven and bake for 8–10 minutes, or until the egg whites are set but the yolks remain runny.
7. Step 7: Remove the skillet from the oven, garnish with chopped chives or parsley, and serve immediately while hot.

Tips & Variations

• You can substitute sweet potatoes for russet potatoes for a natural sweetness and a boost of nutrients.
• For a vegetarian version, omit the bacon and add extra bell peppers or mushrooms.
• If you prefer firmer yolks, bake the eggs a few minutes longer until fully set.
• Using an oven-safe skillet like cast iron makes transferring to the oven easy and ensures even cooking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in a microwave until warmed through. Keep in mind that the eggs may become firmer when reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish without an oven-safe skillet?

Yes, you can cook the hash in a regular skillet on the stove, then transfer the mixture to a baking dish to bake the eggs in the oven.

Can I make this recipe ahead of time?

You can prepare the hash ingredients in advance and refrigerate. When ready, reheat the hash in a skillet and add the eggs just before baking for best results.

Loaded Breakfast Hash Recipe

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★★★★★

4.6 from 105 reviews

This Loaded Breakfast Hash is a hearty and satisfying morning meal featuring golden crispy potatoes, sautéed onions and bell peppers, smoky bacon, melted cheddar cheese, and perfectly baked eggs. Cooked in one skillet then finished in the oven, it’s an easy and flavorful way to start your day.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 3 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 3 medium russet potatoes, peeled and diced
• 1/2 cup diced onion
• 1/2 cup diced bell peppers (optional)
• 1 tablespoon chopped chives or parsley (garnish)

Protein & Dairy

• 4 slices bacon, cooked and chopped
• 1 cup shredded cheddar cheese
• 3 large eggs

Other

• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the eggs on top of the hash.
2. Cook Potatoes: Heat olive oil in a large oven-safe skillet over medium heat. Add the diced potatoes and cook for 10 to 12 minutes, stirring occasionally, until they become golden and tender.
3. Sauté Vegetables: Add diced onions and bell peppers to the skillet with the potatoes. Cook for another 3 to 4 minutes until the vegetables have softened.
4. Combine Ingredients: Stir in garlic powder, salt, pepper, and the chopped cooked bacon. Mix thoroughly to evenly distribute the flavors.
5. Add Cheese and Eggs: Evenly sprinkle shredded cheddar cheese over the hash. Create three small wells in the mixture and carefully crack one egg into each well.
6. Bake: Transfer the skillet to the preheated oven and bake for 8 to 10 minutes, or until the egg whites are set but the yolks remain runny.
7. Garnish and Serve: Remove the skillet from the oven. Garnish with chopped chives or parsley and serve the breakfast hash hot.

Notes

• You can substitute bell peppers with other vegetables like mushrooms or zucchini if desired.
• For a vegetarian version, omit the bacon and consider adding more vegetables or plant-based sausage.
• Adjust cooking time for eggs based on your preferred yolk consistency – bake longer for fully set yolks.
• Use an oven-safe skillet to prevent transferring contents and to bake the eggs in the same pan.
• Leftovers can be refrigerated for up to 3 days and reheated in a skillet or oven for best texture.

Keywords: breakfast hash, loaded hash, skillet breakfast, baked eggs, bacon breakfast, cheddar cheese breakfast, easy breakfast skillet