Can I use fresh potatoes instead of frozen hashbrowns?

Absolutely! Peel and shred russet potatoes, then squeeze out excess moisture with a clean towel. The key is making sure they’re as dry as possible for maximum crispiness.

Is this recipe gluten-free?

Yes, all main ingredients are naturally gluten-free, but always double-check labels, especially on sausage and ham, to make sure they contain no hidden gluten.

Can I prepare this recipe ahead of time?

Yes, you can make the entire hash in advance and reheat gently. It won’t be quite as crispy, but a few minutes in a hot skillet brings back a lot of that texture.

What’s the best way to make this dish vegetarian?

Simply omit the sausage and ham, and add more vegetables—mushrooms, spinach, or zucchini are great choices. Be sure to taste and amp up the seasoning to give you full flavor without the meat.

Loaded Breakfast Hash Recipe

Start your day on the most satisfying note with this Loaded Breakfast Hash recipe. It’s everything you love about a comfort breakfast—all in one hearty skillet. Crispy hashbrowns, savory sausage, smoky ham, melty cheddar, and plenty of colorful veggies—talk about a bold, can’t-miss combination! The best part? You’ll have this golden, flavor-packed hash on the table in just over 30 minutes. Perfect for jumping into a busy day, impressing a crowd at brunch, or even sneaking in a breakfast-for-dinner treat.

Why You’ll Love This Recipe

Quick and Effortless: This hash is the ticket for those mornings (or evenings!) when you want real food—fast. All the prep is straightforward and you won’t be stuck doing tons of dishes afterward.
Incredibly Satisfying: Each bite delivers a crunchy, cheesy, smoky, and slightly spicy mouthful. The combination of hashbrowns, sausage, ham, and gooey cheese means it’s a meal that’ll actually keep you full.
Versatile and Adaptable: Whether you’re cleaning out the fridge or feeding picky eaters, this hash can easily be tweaked to fit what you have on hand.
Crowd-Pleaser: Everyone—kids, teens, adults—will keep coming back for “just one more scoop.” Trust me, it’s just that lovable.

Ingredients You’ll Need

Here’s what goes into the pan, and why each one matters:

Frozen Shredded Hashbrowns: The base that crisps up beautifully; make sure they’re thawed for even cooking.
Salted Butter: For golden, rich hashbrowns—you’ll notice the difference.
Salt & Black Pepper: Essential for seasoning every layer, so every bite pops with contrasting flavors.
Ground Pork Sausage: Brings perfectly spiced, juicy richness to the mix. Bulk breakfast sausage is the classic choice, but you can choose any heat level you like.
Diced Ham: Adds smoky notes and a little chew, plus a great way to use up leftover ham.
White Onion: For a little sweetness and bite, sautéed just long enough to soften but keep character.
Red Bell Pepper: A pop of color and subtle sweetness that brightens up the whole dish.
Shredded Cheddar Cheese: Melts into gooey perfection, holding everything together and adding irresistible richness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

You can have a lot of fun with this recipe, no matter your preferences or pantry situation:

Different Meats: Swap sausage for bacon, ground turkey, or leave it out for a vegetarian version (bulk up the veggies instead).
Eggs on Top: Crack a few eggs directly into the skillet before adding cheese, cover with a lid, and let them set for a classic hash-and-eggs skillet.
Spice It Up: Toss in chopped jalapeños or a sprinkle of chili flakes for a little heat.
More Veggies: Zucchini, mushrooms, or spinach will all work well—just sauté them with the onion and pepper.
Cheese Swap: Monterey jack, pepper jack, or a combo of leftover shredded cheeses work beautifully.

How to Make Loaded Breakfast Hash

Step 1: Crisp Up the Hashbrowns

In a large skillet, melt salted butter over medium-high heat. Add thawed shredded hashbrowns and season generously with salt and pepper. Let them cook undisturbed to develop that crave-worthy crust, flipping minimally, for about 10-12 minutes until golden and crispy. Remove and set aside. Don’t skip wiping out the pan—clean skillet means fresh flavors for the next step.

Step 2: Cook the Meats and Veggies

Add ground pork sausage to the same skillet and cook, breaking it up, until browned, about 5 minutes. Stir in diced ham, white onion, and red bell pepper. Sprinkle in more salt and pepper, and let everything cook together for another 6-8 minutes until the vegetables soften and edges get a little caramelized.

Step 3: Combine and Melt Cheese

Return the crispy hashbrowns to your skillet and gently fold them into the sausage and veggie mixture, so everything’s mingling but not mushed. Turn off the heat. Scatter shredded cheddar over the top. Let the cheese melt into gooey pools—takes just 2-3 minutes.

Step 4: Serve Hot

Serve immediately, straight from the skillet. If you want, drizzle salsa or a favorite hot sauce for an extra bump of flavor.

Pro Tips for Making the Recipe

Resist Stirring the Hashbrowns: Let them be! Flipping too soon will prevent that deep golden crust from forming.
Thaw Hashbrowns First: Use a microwave or fridge, but don’t start with frozen or they’ll be soggy.
Make It Your Own: Taste and adjust seasoning as you go—it’s impossible to go wrong with extra pepper!
Grate Cheese Fresh: If you have a moment, shredding your cheese means it’ll melt more beautifully than the pre-shredded kind.

How to Serve

This hash IS the main event, but if you want a little something on the side:

Breakfast Plate

Pair with eggs any way you like—a runny fried or poached egg on top is classic. Toast or warm tortillas turn it into a hearty handheld meal.

Brunch Spread

Add a bright fruit salad or a tangy yogurt parfait for contrast. A little drizzle of hot sauce or a dollop of sour cream always works.

Dinner Twist

Serve with a simple green salad or wilted spinach on the side for a lighter finish.

Make Ahead and Storage

Storing Leftovers

Let the hash cool, then store in an airtight container in the fridge for up to 3 days.

Freezing

This hash freezes surprisingly well! Cool completely, portion into containers, and freeze for up to 2 months. Thaw overnight in the refrigerator.

Reheating

Reheat in a skillet for best results (keeps it crispy) or pop in the microwave for a quick option. Add a splash of water or cover to prevent drying out.

FAQs

Can I use fresh potatoes instead of frozen hashbrowns?

Absolutely! Peel and shred russet potatoes, then squeeze out excess moisture with a clean towel. The key is making sure they’re as dry as possible for maximum crispiness.
Is this recipe gluten-free?

Yes, all main ingredients are naturally gluten-free, but always double-check labels, especially on sausage and ham, to make sure they contain no hidden gluten.
Can I prepare this recipe ahead of time?

Yes, you can make the entire hash in advance and reheat gently. It won’t be quite as crispy, but a few minutes in a hot skillet brings back a lot of that texture.
What’s the best way to make this dish vegetarian?

Simply omit the sausage and ham, and add more vegetables—mushrooms, spinach, or zucchini are great choices. Be sure to taste and amp up the seasoning to give you full flavor without the meat.

Final Thoughts

If you’re craving something filling, fast, and unfailingly flavorful, this Loaded Breakfast Hash is the answer. It brings together all the best parts of breakfast in one golden, delicious skillet—and the process is honestly fun and fuss-free. Don’t be afraid to play with flavors and ingredients. Make this hash your own, and enjoy every crispy, cheesy, savory bite!