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- 3 large russet potatoes, diced into 1-inch cubes - 1 cup mixed bell peppers (red, yellow, and green), diced - 1 small red onion, finely chopped - 1 cup cooked sausage (chicken or turkey), crumbled - 1 cup fresh spinach leaves, roughly chopped - 4 large eggs - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and freshly ground black pepper to taste - 2 tablespoons extra virgin olive oil - Fresh parsley, chopped (for garnish) The main ingredients create a hearty base for your loaded breakfast hash. Potatoes give it body, while bell peppers and onions add flavor and color. The cooked sausage brings protein and richness. Spinach adds a pop of green and nutrition. - Avocado slices - Hot sauce - Fresh parsley Toppings can elevate your dish. Avocado adds creaminess and good fats. Hot sauce gives a kick, making it fun. Fresh parsley brightens the meal and adds a touch of freshness. You can mix and match these toppings for your taste. For the full recipe, check the instructions to create this delicious morning meal! Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. When the oil is hot, add the diced russet potatoes. Spread them out evenly in the skillet. Season the potatoes with salt, pepper, garlic powder, and smoked paprika. Cook them for 10 to 12 minutes, stirring now and then. You want them crispy and golden on the outside but tender inside. Once the potatoes are ready, it’s time to add some color and flavor. Stir in the chopped red onion and diced bell peppers. Sauté the mix for about 4 to 5 minutes. You will see the vegetables soften and start to caramelize. Next, add the crumbled cooked sausage to the skillet. Mix everything well and let it cook for another 2 to 3 minutes. This will heat the sausage through and blend all the flavors. Now, let’s add some greens! Gently fold in the chopped spinach leaves. Cook for just 1 more minute or until the spinach wilts and turns bright green. In a separate frying pan, heat the last tablespoon of olive oil over medium heat. Crack the eggs into the pan, frying them sunny side up or to your liking. Don’t forget to season them with a pinch of salt and pepper. Finally, it’s time to serve! Divide the loaded breakfast hash among four plates. Each serving should get a perfectly fried egg on top. Garnish with freshly chopped parsley. If you like, add slices of avocado. You can pass around hot sauce for those who enjoy a kick. Enjoy your hearty loaded breakfast hash! For the full recipe, check the earlier section. To get crispy potatoes, start with good cooking techniques. Use a large skillet and spread the diced russet potatoes evenly. Heat the oil before adding the potatoes. This helps them get that golden crunch. Seasoning is key. Use salt, pepper, garlic powder, and smoked paprika. These flavors will boost the taste. Cook for about 10 to 12 minutes, stirring every few minutes. This way, the potatoes cook evenly and turn crispy. You can easily customize the heat levels in your hash. Start by using different spices. Try adding cayenne pepper for extra kick. You can also mix in chili powder for a smoky flavor. For those who love heat, hot sauce is a great option. I recommend sriracha or your favorite brand. Just drizzle it on top before serving. This will make each bite exciting and packed with flavor. Pair your loaded breakfast hash with delicious sides. Fresh fruit or a light salad works well. You can also serve it with toast or warm tortillas. For drinks, a fresh juice or coffee complements the meal. Presentation matters too! Use colorful plates and place the hash in the center. Top each serving with a fried egg and fresh parsley. If you add avocado, it brings a nice green touch. This makes your breakfast table look inviting and appetizing. {{image_4}} To make a vegetarian loaded breakfast hash, you can easily substitute the sausage. Use plant-based sausage or simply leave it out. This will keep the dish hearty and satisfying. You can also add more veggies like zucchini, mushrooms, or sweet potatoes. These options bring different textures and flavors to your meal. For a gourmet twist, think about adding cheese, herbs, or unique toppings. Cheddar cheese melts beautifully over the hash. Fresh herbs like chives or cilantro can brighten the dish. You can also try toppings from different cuisines. For instance, add feta for a Mediterranean vibe or kimchi for a Korean touch. These choices elevate your breakfast to a whole new level. If you want to prepare your loaded breakfast hash in advance, it’s simple. Cook the hash as directed, then let it cool before storing. Place it in an airtight container in the fridge. When you're ready to eat, just reheat in a skillet. For best results, add a splash of water to keep it moist. You can also microwave it, but be careful not to make the potatoes soggy. Enjoy your easy and tasty meal! For the full recipe, check out the Loaded Breakfast Hash section. To store leftover loaded breakfast hash, use an airtight container. This helps keep the flavors fresh. Place the hash in the fridge within two hours of cooking. It stays good for about 3 to 4 days. If you want to keep it longer, consider freezing it. Frozen hash can last up to 3 months. Just remember to cool it completely before placing it in the freezer. To reheat your loaded breakfast hash, the oven works best. Preheat it to 350°F (175°C). Spread the hash on a baking sheet and cover it with foil. Heat for about 15-20 minutes. This method keeps the potatoes crispy. If you use a microwave, place the hash in a bowl. Heat it in short bursts of 30 seconds. Stir between each burst. This helps avoid sogginess in the potatoes. For best results, reheat only what you plan to eat. You can swap some ingredients for lighter options. Use sweet potatoes instead of russet potatoes. They add a sweet flavor and extra vitamins. Choose turkey sausage or chicken sausage for less fat. You can also add more veggies. Try adding zucchini or mushrooms. These changes will keep the dish tasty and healthy. Yes, you can prep this dish ahead of time. Cook the potatoes and veggies in advance. Store them in the fridge for up to three days. When ready to eat, reheat in a skillet. Then, add the fresh spinach and eggs. This keeps the flavors fresh and bright. I like using chicken or turkey sausage for a lighter option. You can also try pork sausage for a richer flavor. If you want something spicy, use chorizo. It adds a nice kick. You can even use vegetarian sausage for a meatless meal. Loaded Breakfast Hash pairs well with various sides. A fresh fruit salad adds a sweet touch. You might also enjoy toast or whole grain muffins. For drinks, serve coffee, tea, or fresh juice. These options complement the hearty hash nicely. Adjusting servings is simple. If you need more, just multiply each ingredient. For example, double the potatoes or sausage. If you want fewer servings, cut the amounts in half. This way, everyone gets a tasty meal without waste. In this post, we broke down how to make a loaded breakfast hash. We covered essential ingredients like potatoes, sausage, and vegetables. I shared step-by-step instructions for cooking and offered tips for perfect texture and flavor. You can customize your dish with toppings and variations, like vegetarian options. Remember, storing leftovers correctly keeps your dish fresh. Follow these guidelines for a tasty, filling breakfast any day. Enjoy your cooking and share your tasty results!

Loaded Breakfast Hash

Start your day right with this delicious loaded breakfast hash! Packed with crispy potatoes, colorful bell peppers, savory sausage, and topped with perfectly fried eggs, it's a hearty meal perfect for any breakfast lover. This recipe is not only quick to prepare but also allows for customization with your favorite toppings like avocado or hot sauce. Click through to explore how to make this satisfying breakfast hash and impress your family or guests!
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Ingredients
  

3 large russet potatoes, diced into 1-inch cubes

1 cup mixed bell peppers (red, yellow, and green), diced

1 small red onion, finely chopped

1 cup cooked sausage (chicken or turkey), crumbled

1 cup fresh spinach leaves, roughly chopped

4 large eggs

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and freshly ground black pepper to taste

2 tablespoons extra virgin olive oil

Fresh parsley, chopped (for garnish)

Slices of avocado (for topping, optional)

Hot sauce (for serving, optional)

Instructions
 

Prepare the Potatoes: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the diced russet potatoes, ensuring they are spread evenly across the skillet. Season the potatoes with salt, pepper, garlic powder, and smoked paprika. Cook for 10-12 minutes, stirring occasionally, until they are crispy and golden brown on the outside and tender inside.

    Add the Veggies: After the potatoes have cooked, stir in the chopped red onion and diced bell peppers. Continue to sauté the mixture for an additional 4-5 minutes, or until the vegetables are softened and show a slight caramelization.

      Mix in the Sausage: Add the crumbled cooked sausage to the skillet, mixing well to incorporate it with the potatoes and vegetables. Allow the mixture to cook for an additional 2-3 minutes, ensuring everything is heated through and well combined.

        Add Spinach: Gently fold in the chopped spinach leaves and cook for just 1 more minute, or until the spinach is wilted and vibrant.

          Cook the Eggs: In a separate frying pan, heat the remaining tablespoon of olive oil over medium heat. Crack the eggs into the pan, frying them sunny side up or until they reach your desired doneness. Season with a pinch of salt and pepper.

            Assemble the Hash: Once all components are ready, divide the loaded breakfast hash among four plates. Each serving should be topped with a perfectly fried egg and garnished with freshly chopped parsley. Add avocado slices on top, if desired, for an extra creamy texture.

              Serve: Pass around the hot sauce for those who enjoy a bit of heat. Enjoy your delicious and hearty loaded breakfast hash!

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4