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To make a tasty loaded breakfast hash, you need a few key ingredients. Here’s what you’ll need: - 2 large russet potatoes, diced into ½-inch cubes - 1 red bell pepper, deseeded and diced - 1 green bell pepper, deseeded and diced - 1 small onion, finely chopped - 2 cloves garlic, minced - 4 large eggs - ½ cup shredded sharp cheddar cheese - ½ cup cooked and crumbled breakfast sausage (or a plant-based alternative for a vegetarian option) - 1 tablespoon extra-virgin olive oil - 1 teaspoon smoked paprika - Sea salt and freshly cracked black pepper to taste - Fresh parsley, chopped (for garnish) These ingredients blend together to create a warm and hearty dish that wakes up your taste buds. You can personalize your loaded breakfast hash in many ways. Here are some options: - Add diced mushrooms for an earthy flavor. - Include spinach or kale for a healthy boost. - Use sweet potatoes instead of russet for a sweeter taste. - Toss in some jalapeños for a spicy kick. - Substitute the sausage with bacon or turkey for a different protein. Feel free to mix and match according to what you love! Loaded breakfast hash not only tastes great, but it also packs nutrition. Here’s a quick breakdown: - Calories: About 350 per serving - Protein: 20 grams - Carbohydrates: 30 grams - Fat: 18 grams (mainly from eggs and cheese) - Fiber: 4 grams This meal gives you energy for your day, making it a great choice for breakfast. You can find the full recipe in the article to start your cooking adventure! Start by gathering all your ingredients. You need: - 2 large russet potatoes, diced into ½-inch cubes - 1 red bell pepper, deseeded and diced - 1 green bell pepper, deseeded and diced - 1 small onion, finely chopped - 2 cloves garlic, minced - 4 large eggs - ½ cup shredded sharp cheddar cheese - ½ cup cooked and crumbled breakfast sausage - 1 tablespoon extra-virgin olive oil - 1 teaspoon smoked paprika - Sea salt and freshly cracked black pepper - Fresh parsley, chopped Wash and dice the potatoes and peppers. Chop the onion and mince the garlic. This prep helps everything cook evenly. Preheat your oven to 400°F (200°C). Heat olive oil in a large, oven-safe skillet over medium heat. Add the diced potatoes. Season them well with sea salt, black pepper, and smoked paprika. Sauté those for about 10 minutes until golden brown and tender. Next, stir in the chopped onion and minced garlic. Cook for another 3-4 minutes until the onions turn translucent. Then add the diced bell peppers, stirring for about 5 minutes until they soften. Fold in the crumbled breakfast sausage and let it warm for a minute. This step combines all the flavors nicely. Create four small wells in the mixture and crack an egg into each well. Sprinkle the shredded cheddar cheese over the hash and eggs. If your skillet is oven-safe, transfer it to the preheated oven. Bake for 8-10 minutes until the egg whites set but the yolks remain runny. If your skillet isn’t oven-safe, move the hash to a baking dish and bake it the same way. After baking, let it cool for a minute. Garnish with fresh parsley, and your loaded breakfast hash is ready to serve! For a fun twist, serve it straight from the skillet. Check out the Full Recipe for more details. To get the best eggs in your Loaded Breakfast Hash, keep a few tips in mind. First, crack the eggs carefully into the wells you made in the hash. This helps keep the yolk whole. Next, cover your skillet with a lid while it bakes. This traps steam and helps cook the eggs evenly. You can check the eggs after about 8 minutes. The whites should be set and the yolks slightly runny for a creamy texture. If you like firmer yolks, bake for a few more minutes. To boost flavor in your hash, start by seasoning each layer. When cooking the potatoes, sprinkle in sea salt and smoked paprika. This adds depth to the dish. Also, cook the onions and garlic until fragrant. This step draws out their natural sweetness. Finally, don’t forget to fold in the breakfast sausage early. This allows its savory flavor to blend throughout the hash. A touch of fresh parsley at the end brightens the dish visually and in taste. Serve your Loaded Breakfast Hash straight from the skillet. This gives a cozy and rustic vibe. You can pair it with crusty bread or warm tortillas for a hearty meal. For a pop of freshness, add slices of avocado or a dollop of sour cream. If you like spice, try drizzling hot sauce over the top. This adds heat and extra flavor. For drinks, a fresh orange juice or a smooth coffee complements the meal perfectly. {{image_4}} You can easily make this dish vegetarian or vegan. Swap the breakfast sausage for a plant-based option. Use mushrooms, tempeh, or lentils for added protein. For a vegan approach, replace the eggs with tofu or chickpea flour scrambled into small pieces. This keeps the dish hearty while being meat-free. Feel free to mix and match ingredients. Try using sweet potatoes instead of russet potatoes for a sweeter taste. Different cheeses can change the flavor too. Use pepper jack for a spicy kick or feta for a tangy twist. You can also add kale or spinach for a healthy boost. Want some heat? Add jalapeños or red pepper flakes to the mix. If you love sweet flavors, toss in some diced apples or cooked sweet corn. These additions create a fun balance of tastes. You can even drizzle some hot sauce or maple syrup on top for extra flavor. For more details, check out the Full Recipe. After you enjoy your loaded breakfast hash, store any leftovers in an airtight container. Let the hash cool down first. This helps keep the flavors fresh. Place the container in the fridge. It stays good for about 3 days. To keep things neat, separate the eggs if you can. This helps prevent them from becoming overcooked. To reheat your breakfast hash, use a skillet over medium heat. Add a splash of water or broth to keep it moist. Stir it often until hot. You can also use the microwave. Place it in a bowl, cover it, and heat for about 1-2 minutes. Check if it's warm enough, and stir halfway through. If you want to save your hash for later, freezing is a great option! Cool the dish completely, then place it in a freezer-safe container. Use a sealable bag for less space. It can last for up to 3 months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Reheat it as mentioned above for a tasty meal. You can use several tasty options instead of breakfast sausage. Ground turkey or chicken works well. You can also try plant-based sausage for a meat-free choice. Bacon or ham adds great flavor too. For a quick fix, use crumbled tofu with spices for a vegan option. Just ensure your substitute has enough seasoning so your hash stays full of flavor. Yes, you can prepare the loaded breakfast hash ahead of time. Cook the potatoes and veggies, then store them in the fridge. When ready to eat, add the eggs and cheese, and bake them fresh. This method keeps your hash delicious and saves time in the morning. Just make sure to reheat the mixture before adding eggs to ensure even cooking. Cooking time can change based on your pan type. If you use a cast-iron skillet, the heat spreads evenly, so your hash cooks well. If you use a nonstick pan, it may cook faster. Always check the potatoes for tenderness. If you use a larger pan, your hash may cook quicker. Adjust the time, keeping an eye on your dish. Loaded breakfast hash is versatile and easy to make. We covered main ingredients, optional additions, and nutritional facts. The step-by-step instructions help you cook it perfectly every time. Plus, I shared tips for eggs and flavor, with fun variations for everyone’s taste. Storage tips are key for enjoying leftovers later. Remember, you can always mix things up based on what you like. Enjoy your delicious, customized breakfast hash and make it your own!

Loaded Breakfast Hash

Kickstart your mornings with my Loaded Breakfast Hash, a hearty and flavorful recipe that's both nutritious and easy to whip up! Packed with protein, colorful veggies, and customizable ingredients, this dish is perfect whether you crave spicy, sweet, or classic flavors. Explore the full recipe, cooking tips, and creative variations that will make your breakfast exciting and energizing. Click through and start your delicious breakfast adventure today!
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Ingredients
  

2 large russet potatoes, diced into ½-inch cubes

1 red bell pepper, deseeded and diced

1 green bell pepper, deseeded and diced

1 small onion, finely chopped

2 cloves garlic, minced

4 large eggs

½ cup shredded sharp cheddar cheese

½ cup cooked and crumbled breakfast sausage (or a plant-based alternative for a vegetarian option)

1 tablespoon extra-virgin olive oil

1 teaspoon smoked paprika

Sea salt and freshly cracked black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Begin by preheating your oven to 400°F (200°C) to create the perfect cooking environment for your hash.

    In a large, oven-safe skillet, heat the olive oil over medium heat. Once hot, add the diced russet potatoes. Season the potatoes with a generous pinch of sea salt, black pepper, and the smoked paprika. Sauté for approximately 10 minutes, stirring occasionally, until the potatoes begin to turn golden brown and are tender when pierced with a fork.

      Add the finely chopped onion and minced garlic to the skillet with the potatoes. Stir everything together and cook for an additional 3-4 minutes, or until the onions are translucent and fragrant.

        Next, introduce the diced red and green bell peppers to the skillet, tossing them in with the potato mixture. Sauté for another 5 minutes until the bell peppers soften slightly, incorporating their vibrant color into the hash.

          Fold in the cooked and crumbled breakfast sausage, allowing it to warm through for about 1 minute, ensuring that all ingredients are well combined.

            Using a spatula, create four small wells within the hash mixture. Carefully crack an egg into each well, ensuring that the yolks remain intact.

              Sprinkle the shredded sharp cheddar cheese evenly over the entire hash mixture, ensuring that each egg is also covered for that melty goodness.

                If your skillet is oven-safe, transfer it straight to the preheated oven. Bake for about 8-10 minutes or until the egg whites are set but the yolks are still slightly runny, or cooked to your desired doneness. If your skillet isn’t oven-safe, gently transfer the hash to a baking dish and bake using the same method.

                  Once removed from the oven, allow the dish to cool for a minute. For a vibrant finishing touch, garnish with fresh chopped parsley before serving.

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

                      - Presentation Tips: Serve directly from the skillet for a rustic look, or portion into individual bowls with a sprinkle of additional parsley and a dash of hot sauce for added flavor.