Crispy Loaded Breakfast Hash

A delicious and comforting breakfast dish loaded with crispy bacon, golden potatoes, and topped with sunny-side-up eggs and fresh herbs.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 600

Main Ingredients

4 cups diced russet potatoes Yukon Golds can be used for a creamier texture.
6 slices bacon Turkey bacon can be substituted.
1 cup shredded cheddar cheese Dairy-free alternatives are suitable for gluten-free friends.
1 cup fresh herbs Use parsley or green onions.
2 tablespoons oil Optional; bacon fat enhances flavor.
2 large sunny-side-up eggs For garnish and extra protein.
to taste hot sauce For those who enjoy a little kick.

Cooking

In a large skillet, cook the bacon over medium heat until crispy.
Remove the bacon and chop it into bite-sized pieces.
If you're feeling fancy, drain excess grease but keep a little in the pan for flavor.
Add the diced potatoes to the skillet; season with salt and pepper. Cook until lightly browned, about 10 minutes.
Stir in the bacon, top with shredded cheese, and cover the skillet to let it melt.
In a separate pan, fry up two sunny-side-up eggs for that extra protein boost.
Garnish your hash with fresh herbs and a dash of hot sauce, then serve with eggs on top.

Letting the cheese melt with a lid on is key for that ooey-gooey texture. Store leftovers in an airtight container in the fridge for 3-4 days.