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Loaded Breakfast Hash

Crispy potatoes, sausage, peppers, and eggs all in one skillet — weekend brunch energy on a weekday morning.

breakfast • prep: 10 min • cook: 20 min • serves 4

Ingredients

  • 1 lb frozen diced hash browns
  • ½ lb breakfast sausage
  • 1 bell pepper, diced
  • ½ onion, diced
  • 4 large eggs
  • 1 cup shredded cheddar cheese
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 green onions, sliced

Instructions

  1. Cook the sausage: Heat olive oil in a large skillet over medium-high heat. Crumble in sausage and cook until browned, about 5 minutes. Remove and set aside.

  2. Crisp the potatoes: In the same skillet, spread hash browns in an even layer. Cook without stirring for 4-5 minutes until the bottom is golden and crispy. Flip and cook another 3-4 minutes.

  3. Add the veggies: Toss in bell pepper and onion. Cook for 3 minutes until softened. Return sausage to the pan. Season with paprika, salt, and pepper.

  4. Add the eggs: Make 4 wells in the hash. Crack an egg into each. Cover the skillet and cook for 3-4 minutes until the whites are set but yolks are still runny.

  5. Finish: Sprinkle cheddar over everything and cover for 30 seconds to melt. Top with green onions and serve straight from the skillet.

Notes

  • Storage: Leftovers without eggs keep for 3 days. The hash reheats great — just fry a fresh egg on top.
  • Variations: Use bacon or ham instead of sausage. Add mushrooms or diced tomatoes.
  • Tips: Don’t stir the hash browns too early — patience gets you that crispy golden crust.