This Loaded Breakfast Hash is the perfect hearty morning meal packed with crispy potatoes, savory ground beef, colorful vegetables, and perfectly cooked eggs. Whether you’re planning a comforting weekend brunch or an easy family breakfast, this flavorful breakfast hash recipe delivers satisfying texture and rich flavor in every bite.
Why You’ll Love This Recipe
- Crispy golden potatoes with savory seasoned beef
- Easy one-skillet meal for busy mornings
- Family-friendly and customizable
- Great for meal prep and brunch gatherings
- Loaded with protein and colorful vegetables
- Simple ingredients with bold homemade flavor
Ingredients
- 2–3 medium Yukon Gold or Russet potatoes
- 1 pound ground beef
- 1 diced onion
- 1–2 diced bell peppers (red and green)
- Eggs (fried or poached)
- Shredded cheddar cheese or pepper jack cheese
- Salt
- Black pepper
- 1 teaspoon paprika
- Optional jalapeños
- Optional nutritional yeast
- Optional garlic powder
- Optional onion powder
- Optional hot sauce
- Optional sliced green onions
- Optional avocado
- Optional sour cream
- Optional Greek yogurt
Instructions
- Wash and dice the potatoes into small cubes. Boil them in salted water for about 5 minutes until slightly tender but not fully cooked. Drain and set aside.
- Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula as it cooks. Drain excess fat if needed.
- Add the diced onion and bell peppers to the skillet. Cook for 5–7 minutes until softened and fragrant.
- Stir the potatoes into the skillet with the beef and vegetables. Season with salt, pepper, paprika, garlic powder, and onion powder if using.
- Cook the Loaded Breakfast Hash for 10–15 minutes, stirring occasionally, until the potatoes become crispy and golden brown.
- In a separate pan, fry or poach the eggs to your preferred doneness.
- Transfer the hash to serving plates and top with eggs and shredded cheese. Let the cheese melt slightly before serving.
- Garnish with sliced green onions, avocado, sour cream, Greek yogurt, or hot sauce if desired.
Tips & Tricks
- Use Yukon Gold potatoes for extra creamy texture.
- Parboiling the potatoes helps them crisp up faster in the skillet.
- Add jalapeños for a spicy kick.
- Swap cheddar cheese with pepper jack for extra flavor.
- For a dairy-free option, use nutritional yeast instead of cheese.
- Cook the hash in a cast iron skillet for the crispiest potatoes.
Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Skillet
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: High Protein, Family-Friendly
Notes
- You can substitute ground turkey or chicken for the beef if preferred.
- Sweet potatoes work beautifully in this breakfast skillet recipe.
- Serve with toast, fresh fruit, or a side salad for a complete brunch spread.
Nutrition
Approximate per serving:
- Calories: 480
- Protein: 28g
- Carbohydrates: 24g
- Fat: 29g
FAQ
Can I make Loaded Breakfast Hash ahead of time?
Yes, you can prepare the hash in advance and reheat it in a skillet before serving.
What potatoes work best for breakfast hash?
Yukon Gold and Russet potatoes both work well because they crisp nicely while staying fluffy inside.
Can I freeze breakfast hash?
Yes, the hash freezes well without the eggs and garnishes. Store in an airtight container for up to 2 months.
How do I make this recipe spicy?
Add diced jalapeños, crushed red pepper flakes, or your favorite hot sauce.
Is this breakfast hash gluten-free?
Yes, this recipe is naturally gluten-free when made with certified gluten-free ingredients.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooled hash for up to 2 months.
- Reheating: Warm in a skillet over medium heat until heated through for best texture.
Similar Recipes
Loaded Breakfast Hash with Beef and Veggies
Loaded Breakfast Hash is a hearty skillet breakfast with crispy potatoes, seasoned beef, sautéed vegetables, eggs, and melted cheese. Perfect for brunch or meal prep.
Ingredients
- 2 –3 medium Yukon Gold or Russet potatoes
- 1 pound ground beef
- 1 diced onion
- 1 –2 diced bell peppers red and green
- Eggs fried or poached
- Shredded cheddar cheese or pepper jack cheese
- Salt
- Black pepper
- 1 teaspoon paprika
- Optional jalapeños
- Optional nutritional yeast
- Optional garlic powder
- Optional onion powder
- Optional hot sauce
- Optional sliced green onions
- Optional avocado
- Optional sour cream
- Optional Greek yogurt
Instructions
- Wash and dice the potatoes into small cubes. Boil them in salted water for about 5 minutes until slightly tender but not fully cooked. Drain and set aside.
- Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula as it cooks. Drain excess fat if needed.
- Add the diced onion and bell peppers to the skillet. Cook for 5–7 minutes until softened and fragrant.
- Stir the potatoes into the skillet with the beef and vegetables. Season with salt, pepper, paprika, garlic powder, and onion powder if using.
- Cook the Loaded Breakfast Hash for 10–15 minutes, stirring occasionally, until the potatoes become crispy and golden brown.
- In a separate pan, fry or poach the eggs to your preferred doneness.
- Transfer the hash to serving plates and top with eggs and shredded cheese. Let the cheese melt slightly before serving.
- Garnish with sliced green onions, avocado, sour cream, Greek yogurt, or hot sauce if desired.
Notes
- You can substitute ground turkey or chicken for the beef if preferred.
- Sweet potatoes work beautifully in this breakfast skillet recipe.
- Serve with toast, fresh fruit, or a side salad for a complete brunch spread.
Conclusion
This Loaded Breakfast Hash with Beef and Veggies is the ultimate comforting breakfast skillet packed with crispy potatoes, seasoned beef, colorful vegetables, and rich melted cheese. It’s easy to customize, simple to prepare, and perfect for everything from busy weekday mornings to relaxed family brunches.