Go Back
- Diced potatoes - Bell pepper (red or green) - Onion - Cherry tomatoes - Fresh spinach - Large eggs - Seasonings (smoked paprika, garlic powder, salt, black pepper) - Olive oil - Shredded cheese (cheddar or preferred blend) - Fresh herbs for garnish The base of Loaded Breakfast Hash starts with diced potatoes. I love to use Yukon Gold or red potatoes for their creamy texture. Next, you add bell peppers for sweetness and color. Red or green both work well. Adding onion gives a great flavor boost, and cherry tomatoes lend a touch of sweetness. Fresh spinach adds nutrients and a pop of green. You can't forget the eggs! They create a rich, creamy texture. Seasonings like smoked paprika and garlic powder elevate your dish. Olive oil helps cook everything evenly. Finally, shredded cheese adds a gooey finish, making it a real morning treat. Don't skip fresh herbs for garnish. They add brightness and flavor. - Breakfast meats (bacon, sausage, or ham) - Additional vegetables (mushrooms, zucchini) - Different cheese varieties If you want to take it up a notch, add breakfast meats like bacon or sausage. They bring a savory depth. You can also throw in extra veggies like mushrooms or zucchini for more texture and flavor. Feel free to mix up the cheese too. Mozzarella or pepper jack can add different tastes to the dish. Each choice makes this hash your own! For the complete recipe, check out the Full Recipe. Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add 4 medium-sized diced potatoes. Season them with salt, black pepper, smoked paprika, and garlic powder. Stir well to coat the potatoes. Cook for about 10-15 minutes. You want them golden brown and tender when poked with a fork. When your potatoes are ready, add the chopped bell pepper and diced onion to the skillet. Sauté these with the potatoes for about 5 minutes. This will help them soften and release their flavors. Then, fold in 1 cup of halved cherry tomatoes and 1 cup of roughly chopped spinach. Cook for another 2-3 minutes until the spinach wilts and the tomatoes soften. Next, use a spatula to create 4 small wells in the hash mixture. Crack one large egg into each well, making sure not to break the yolks. Cover the skillet with a lid and let it cook for about 5 minutes. This way, the egg whites set while keeping the yolks runny. If you like firmer yolks, cook for a few extra minutes. Now, sprinkle 1/2 cup of shredded cheese over the entire hash. Make sure to cover the eggs as well. Cover the skillet again and cook for about 1 more minute. This lets the cheese melt and bubble beautifully. Once done, take the skillet off the heat. Toss a handful of fresh herbs, like parsley or chives, over the top for extra flavor. You can add more salt and pepper to taste before serving. For a rustic feel, serve the hash directly from the skillet. Alternatively, you can spoon it into bowls. A sprinkle of extra herbs on top adds color. Pair it with crusty bread or avocado slices to complete your meal. To make the best loaded breakfast hash, cook your potatoes evenly. Start with diced potatoes. Aim for 1-inch cubes for uniform cooking. When all pieces are the same size, they cook at the same rate. For crispy edges, use a hot skillet. Heat your oil until it shimmers. Let the potatoes sit without stirring for a few minutes. This helps form a nice crust. Then, stir occasionally to brown all sides. To keep egg yolks runny, crack them gently into the wells. Cover the skillet to help the whites set. Cook for about five minutes, checking often. If you want firmer yolks, add a few minutes to the cooking time. You can also bake or poach the eggs if you prefer. Poaching gives a nice, soft texture, while baking keeps everything in one dish. Just adjust the cooking method to your taste. Fresh herbs can really boost the flavor of your hash. Try parsley or chives for a fresh touch. Add them right before serving to keep them vibrant. You can also vary the spices to create different flavor profiles. Swap smoked paprika for cumin or chili powder for a kick. Each spice brings something unique, so feel free to experiment! {{image_4}} You can easily make this dish vegetarian. One great swap is to use tofu instead of eggs. Tofu absorbs flavors well and adds protein. Just crumble firm tofu and sauté it with the veggies. Adding more plant-based ingredients can also enhance the dish. Consider using mushrooms, zucchini, or kale for extra texture and taste. These veggies add color and nutrients, making your hash even better. To keep this dish gluten-free, check all your ingredients. Some seasonings or store-bought items might contain gluten. Stick to fresh veggies and gluten-free spices to ensure safety. For serving, try gluten-free sides. Fresh fruit or a simple salad pair nicely. You can also serve the hash on gluten-free bread or tortillas for a tasty twist. Changing the veggies based on the season can keep things fresh. In spring, use asparagus or peas. In summer, add corn or bell peppers. Fall brings squash or sweet potatoes, while winter can feature hearty root vegetables. Adjusting flavors for the season can also enhance your hash. Add herbs like dill in spring or sage in fall for a unique taste. This keeps your Loaded Breakfast Hash exciting all year long. You should store Loaded Breakfast Hash in an airtight container. Let it cool to room temperature first. Place the container in the fridge right away. This helps keep it fresh and safe. Loaded Breakfast Hash lasts about 3 to 4 days in the fridge. Be sure to check for any signs of spoilage before eating. If it looks or smells off, toss it out. To reheat Loaded Breakfast Hash, use a skillet on low heat. This method helps keep the texture nice. Stir it often to heat evenly. You can also use a microwave. Just cover the dish and heat in short bursts. Stir between each burst to avoid hot spots. You can remix leftovers too! Try adding some eggs and cheese to make a quick omelet. You can also toss it into a tortilla for a tasty breakfast burrito. The options are endless! Yes, you can make Loaded Breakfast Hash ahead of time. To prep, cook the potatoes and veggies as normal. Let them cool, then store in the fridge. When you are ready to eat, just reheat and add the eggs. You can also cook the eggs in advance. Just warm them in the skillet before serving. For egg substitutes, you can use tofu, chickpea flour, or scrambled silken tofu. These are great for vegan diets. They provide a good texture and can soak up flavors well. To boost protein, add cooked bacon, sausage, or ham. You can also use beans or lentils for a plant-based option. Nuts or seeds can offer a nice crunch too. The best potatoes are Yukon Gold or red potatoes. They cook well and give a nice texture. Russets can also work but may get mushy. Choose what you like best! You can cut calories by using less cheese or olive oil. Add more veggies like kale or zucchini for fiber. Using sweet potatoes instead of regular ones can also add nutrients. You can find the Full Recipe for Loaded Breakfast Hash [here](#). Enjoy making this delicious dish! This article covered how to make a delicious Loaded Breakfast Hash. We discussed key ingredients, prep steps, and tips for perfecting the dish. You can customize it with add-ins or variations to suit your taste. Don't forget to store leftovers properly to keep them fresh. With these insights, you'll enjoy making and sharing this hearty meal any time of day. Now it's your turn to create a tasty version that your family will love. Happy cooking!

Loaded Breakfast Hash

Start your day right with this delicious Loaded Breakfast Hash recipe! Packed with golden potatoes, colorful bell peppers, tender spinach, and perfectly cooked eggs, this hearty meal is a breakfast game-changer. Drizzled with melted cheese and garnished with fresh herbs, it’s as visually appealing as it is tasty. Perfect for a family breakfast or brunch gathering! Click through to explore this easy and satisfying recipe that will delight your taste buds.
Print Recipe Pin Recipe

Ingredients
  

4 medium-sized potatoes, diced into 1-inch cubes

1 bell pepper (choose red for sweetness or green for a sharper flavor), chopped

1 small onion, finely diced

1 cup cherry tomatoes, halved

1 cup fresh spinach, roughly chopped

4 large eggs

1 teaspoon smoked paprika for a deeper flavor

1 teaspoon garlic powder

Salt and black pepper to taste

2 tablespoons olive oil, divided

1/2 cup shredded cheese (cheddar or your favorite blend)

Fresh herbs (such as parsley or chives) for garnish

Instructions
 

Prep the Potatoes: In a large, versatile skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, carefully add the diced potatoes to the skillet. Season them generously with salt, black pepper, smoked paprika, and garlic powder. Stir well to ensure all the potatoes are evenly coated with the seasonings. Cook for about 10-15 minutes, stirring occasionally, until the potatoes are beautifully golden brown and tender when poked with a fork.

    Add Vegetables: Once the potatoes have reached the desired color and texture, introduce the chopped bell pepper and diced onion to the skillet. Sauté these alongside the potatoes for an additional 5 minutes, or until both the peppers and onions have softened and released their flavors. Next, fold in the halved cherry tomatoes and chopped spinach, cooking for another 2-3 minutes until the spinach is wilted and the tomatoes are slightly softened.

      Cook the Eggs: Using a spatula, create 4 small wells within the hash mixture. Crack one egg into each well, taking care not to break the yolks. Cover the skillet with a lid and let it cook for about 5 minutes. This allows the egg whites to set while keeping the yolks runny and perfect for drizzling. For those who prefer their yolks firmer, simply cook for a few extra minutes until the desired doneness is achieved.

        Add Cheese: Sprinkle the shredded cheese generously over the entire hash, making sure to cover the eggs as well. Cover the skillet once more and cook for an additional minute or so, until the cheese is beautifully melted and bubbling.

          Garnish and Serve: Remove the skillet from heat. Toss a handful of fresh herbs over the top for a vibrant finishing touch. Feel free to add extra salt and pepper to taste before serving.

            Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

              - Presentation Tips: Serve the breakfast hash directly from the skillet for a rustic feel, or spoon it into individual bowls. Add a sprinkle of additional herbs on top for color, and serve with crusty bread or avocado slices on the side to complete the meal.