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Breakfast hashes have become a staple in many households, cherished for their versatility and ability to pack a flavorful punch in just one dish. These hearty meals are not just a way to use up leftover ingredients; they are a culinary canvas that allows you to combine various flavors and textures, creating a delightful start to your day. The concept of a breakfast hash is simple: a medley of ingredients, typically including potatoes, proteins, vegetables, and spices, cooked together in a skillet until golden and crispy.

Easy Loaded Breakfast Hash Recipe Ideas

Start your day with a delicious twist on breakfast with this Morning Glory Loaded Breakfast Hash! This hearty dish combines crispy potatoes, savory bacon, colorful bell peppers, and perfectly cooked eggs, all topped with gooey cheddar cheese. It's easy to make and full of flavor, making it the perfect recipe for brunch or a satisfying morning meal. Add your favorite hot sauce for an extra kick! Enjoy a hearty breakfast that's sure to impress.
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Ingredients
  

4 medium potatoes, diced (Yukon Gold or Russet)

1 cup of cooked bacon, chopped (or turkey bacon for a lighter option)

1 red bell pepper, diced

1 green bell pepper, diced

1 small onion, diced

2 cloves garlic, minced

4 large eggs

1 teaspoon paprika

½ teaspoon salt

¼ teaspoon black pepper

¼ cup shredded cheddar cheese

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Hot sauce (optional, for serving)

Instructions
 

Prep the Potatoes: Begin by rinsing and dicing your potatoes into small cubes (about ½ inch). Optionally, soak them in cold water for 10 minutes to remove excess starch, then drain and pat dry.

    Cook the Potatoes: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes, season with paprika, salt, and pepper, and cook for about 10-12 minutes, stirring occasionally, until the potatoes are golden brown and crispy on the outside, and tender on the inside.

      Sauté the Veggies: Push the potatoes to one side of the skillet. Add the remaining tablespoon of olive oil to the other side and toss in the onions, red, and green bell peppers. Sauté for about 5 minutes, or until the onions are translucent and the peppers are tender. Stir everything together in the pan.

        Add Garlic and Bacon: Add the minced garlic and chopped bacon to the skillet. Cook for an additional 2-3 minutes, stirring frequently until the garlic is fragrant.

          Cook the Eggs: Create four small wells in the hash mixture and crack an egg into each well. Cover the skillet and let the eggs cook until the whites are set but the yolks are still runny, about 4-6 minutes (adjust the time for harder yolks as preferred).

            Add Cheese: Sprinkle the shredded cheddar cheese evenly over the entire hash and cover for another minute to allow it to melt.

              Garnish and Serve: Once the cheese has melted and the eggs are cooked to your liking, remove from heat. Garnish with freshly chopped parsley and serve with hot sauce on the side, if desired.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4