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- 2 medium russet potatoes, diced - 1 bell pepper, chopped - 1 small red onion, chopped - 1 cup baby spinach - 4 large eggs - 1 cup cooked sausage, crumbled - Seasonings: garlic powder, smoked paprika, salt, black pepper - 2 tablespoons olive oil - Fresh parsley for garnish - Optional: Hot sauce Each ingredient in this loaded breakfast hash plays a key role. The russet potatoes make a hearty base. Their texture adds a nice crunch. The bell pepper adds color and sweetness. Choosing any color will work well. The small red onion gives a mild flavor that mixes perfectly. Baby spinach contributes vitamins and a fresh taste. The eggs are the star of the dish. They add protein and richness. Using large eggs ensures the right size and taste. The cooked sausage provides a savory element. You can use turkey or chicken sausage for a lighter option. For seasoning, garlic powder and smoked paprika bring depth. Salt and black pepper enhance all the flavors. Olive oil helps everything cook evenly while adding healthy fat. Lastly, fresh parsley brightens the dish with color and flavor. You can add hot sauce for a spicy kick if you like. Each ingredient helps create a delicious, hearty meal that is sure to please! {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This step is key to cooking the eggs just right. While the oven heats, grab a large skillet. Add 1 tablespoon of olive oil to the skillet and place it over medium heat. Now, add the diced potatoes to the skillet. Season them with salt, smoked paprika, garlic powder, and black pepper. Stir well to coat the potatoes. Cook for about 10-12 minutes. You want them to be golden and tender. Stir occasionally to avoid sticking. Next, add the chopped bell pepper and red onion to the skillet. Cook these for about 5 minutes. You want the veggies to soften up a bit. After that, stir in the crumbled sausage and baby spinach. Cook until the spinach wilts, which will take about 2-3 minutes. Once your hash is mixed and heated through, create four wells in the mixture. Use a spoon to make room for the eggs. Crack an egg into each well. Drizzle the remaining olive oil over the eggs for added flavor. Now, transfer the skillet to the oven. Bake for 10-12 minutes. The egg whites should be set, while the yolks remain runny. If you like firmer yolks, you can bake them longer. After baking, let the dish cool for a minute. Garnish with fresh parsley and serve with hot sauce if you like a kick. When making a loaded breakfast hash, I love using russet potatoes. They are starchy, which helps them get crispy. You can also try Yukon Gold potatoes. They are creamy and add a nice flavor. Avoid waxy potatoes, like red potatoes, as they don’t crisp up well. Your egg choice can change the whole dish. If you like runny yolks, bake them for around 10-12 minutes. This keeps them soft and gooey. If you prefer firm yolks, leave them in the oven for a few extra minutes. Find what you love most! Fresh herbs can make your hash sing! I often use parsley to add a bright touch. You can also try chives or cilantro for different flavors. Just sprinkle them on before serving. This little step adds freshness and makes the dish look pretty! Pro Tips Choose the Right Potatoes: Russet potatoes are ideal for this dish due to their starchy texture, which creates a crispy exterior while remaining fluffy inside. Customize Your Veggies: Feel free to swap in other vegetables like zucchini or mushrooms for added flavor and nutrition. Perfectly Cooked Eggs: Keep an eye on your eggs while baking; for runny yolks, aim for 10-12 minutes in the oven, adjusting as needed for your preference. Make It Spicy: If you enjoy a kick, add diced jalapeños or sprinkle red pepper flakes into the hash for an extra layer of heat. {{image_2}} You can make a great vegetarian version of this hash. Start by replacing the sausage with crumbled tofu or black beans. Add some diced zucchini or mushrooms for extra flavor. You can also use different spices, like cumin or chili powder, to bring out the taste. This will give the dish a nice kick! For a keto-friendly hash, swap out the potatoes. Use cauliflower instead. Just chop it into small pieces and cook it the same way. This lowers the carbs but keeps the dish filling. You can also add more cheese or avocado for healthy fats. This makes your breakfast tasty and keto-approved! Want to pack in more veggies? You can add carrots, broccoli, or even kale. Just chop them into small bits and cook them along with the other vegetables. This helps boost the nutrients and colors in your dish. You can mix and match your favorites for a unique hash every time! To store your loaded breakfast hash, let it cool first. Place it in an airtight container. Keep it in the fridge for up to three days. Make sure to cover it well to keep it fresh. You can also separate the eggs if you like. This helps keep the eggs from getting rubbery. Reheat the hash in a skillet over medium heat. Add a splash of water to help steam it. Stir gently until heated through. You can also use a microwave. Heat it in 30-second bursts, stirring in between. This keeps the flavors intact and the texture nice. You can freeze loaded breakfast hash for longer storage. Let it cool completely before freezing. Portion it into freezer-safe bags or containers. Squeeze out any air before sealing. It will keep well for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat it slowly on the stove for best results. Yes, you can make Loaded Breakfast Hash ahead of time. Cook the hash as usual and let it cool. Store it in an airtight container in the fridge for up to three days. When you’re ready to eat, just reheat it on the stove or in the microwave. This makes breakfast easy during busy mornings. You can try several substitutes for sausage. Ground turkey or chicken works well. If you want a meat-free option, use crumbled tofu or tempeh. Both options add great texture and flavor. You can also use beans for protein. To make Loaded Breakfast Hash gluten-free, ensure that your sausage is gluten-free. Most sausages are, but always check the label. The other ingredients, like potatoes and vegetables, are naturally gluten-free. This dish is safe for a gluten-free diet! Loaded Breakfast Hash pairs well with many sides. Fresh fruit adds a sweet touch. You can serve it with toast or gluten-free bread. A side salad brings freshness to your meal. For a drink, try fresh orange juice or coffee. These options make your breakfast complete and tasty. This blog shared a simple and tasty Loaded Breakfast Hash recipe. You learned about the key ingredients, cooking steps, and helpful tips. The options for variations make it fun to customize your dish. With proper storage tips, you can enjoy leftovers, too. Now, you can create a hearty meal that suits your taste. Get ready to impress your family and friends with this delicious hash!

Loaded Breakfast Hash

A hearty and flavorful breakfast hash loaded with potatoes, vegetables, eggs, and sausage.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 medium russet potatoes, diced
  • 1 whole bell pepper (any color), chopped
  • 1 small red onion, chopped
  • 1 cup baby spinach
  • 4 large eggs
  • 1 cup cooked sausage (chicken or turkey), crumbled
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 1 to taste hot sauce (optional, for serving)

Instructions
 

  • Begin by preheating your oven to 400°F (200°C).
  • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes and season with salt, smoked paprika, garlic powder, and black pepper. Sauté for about 10-12 minutes, stirring occasionally, until the potatoes are golden and tender.
  • Add the chopped bell pepper and onion to the skillet and cook for an additional 5 minutes, until the vegetables are softened.
  • Stir in the crumbled sausage and baby spinach, cooking until the spinach is wilted, about 2-3 minutes.
  • Once the hash is well mixed and heated through, create four wells in the mixture using a spoon. Crack an egg into each well.
  • Drizzle remaining olive oil over the eggs and transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until the egg whites are set, but the yolks are still runny (or cook longer if you prefer firm yolks).
  • Remove from the oven and let cool for a minute. Garnish with chopped parsley and serve with hot sauce on the side if desired.

Notes

Feel free to customize with your favorite vegetables or protein.
Keyword breakfast, eggs, hash, potatoes, sausage