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

Name: Loaded Breakfast Hash Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 tablespoons salted butter; 20 ounces frozen shredded hash browns, thawed; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 pound ground pork sausage; 8 ounces diced ham; 1 medium white onion, diced; 1 medium red bell pepper, diced; 1 cup shredded cheddar cheese; 1/2 teaspoon salt; 1/2 teaspoon black pepper

Description

Loaded Breakfast Hash is a hearty, savory skillet dish that combines crispy hash browns with flavorful breakfast sausage, diced ham, fresh vegetables, and a generous topping of melted cheddar cheese. This satisfying, one-pan breakfast is perfect for feeding a crowd and is ready in about 35 minutes—making it ideal for busy mornings or a weekend brunch.

Ingredients

Units Scale

Hashbrowns

4 tablespoons salted butter
20 ounces frozen shredded hash browns, thawed
1/2 teaspoon salt
1/2 teaspoon black pepper

Meat and Veggies

1 pound ground pork sausage
8 ounces diced ham
1 medium white onion, diced
1 medium red bell pepper, diced
1 cup shredded cheddar cheese
1/2 teaspoon salt
1/2 teaspoon black pepper

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Instructions

Cook the Hashbrowns: Melt 4 tablespoons salted butter in a large skillet over medium-high heat. Add the thawed hash browns and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook, flipping as little as possible, until the hash browns are golden brown and crispy, about 10-12 minutes. Remove the hash browns from the skillet, set aside, and wipe out the pan.
Cook the Meat and Vegetables: Add the ground pork sausage to the skillet and cook for about 5 minutes, breaking it up into crumbles as it browns. Stir in the diced ham, diced onion, and diced red bell pepper. Season with the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook for 6-8 minutes, stirring occasionally, until the veggies have softened and are lightly browned.
Combine Hashbrowns and Finish: Return the cooked hash browns to the skillet and gently fold them into the sausage and veggie mixture. Turn off the heat.
Add Cheese and Serve: Sprinkle the shredded cheddar cheese evenly over the top. Allow it to melt, about 2-3 minutes. Serve immediately. Optional: Drizzle with salsa before serving for an extra flavor boost.

Notes

You can substitute turkey sausage or omit the pork sausage for a lighter dish.
Substitute other cheese varieties, such as Monterey Jack or pepper jack, for a different flavor.
Add jalapeños, mushrooms, or spinach for more flavor and nutrition.
Great for meal prep—store leftovers in the refrigerator for up to 4 days.
Optional: Drizzle with salsa before serving for an extra flavor boost.

Nutrition

Serving Size: 1 serving
Calories: 379 kcal
Sugar: 2 g
Sodium: 1175 mg
Fat: 27 g
Saturated Fat: 11 g
Unsaturated Fat: 12 g
Trans Fat: 0.3 g
Carbohydrates: 16 g
Fiber: 2 g
Protein: 19 g
Cholesterol: 85 mg