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Loaded Breakfast Hash (One-Pan 20 Min)

Loaded Breakfast Hash (One-Pan 20 Min)

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A quick and nourishing one-pan meal featuring savory sausage, crispy potatoes, and tender vegetables topped with perfectly cooked eggs. Ready in just 20 minutes, it's a hearty way to start any day with minimal cleanup.

Ingredients

Scale

2 tbsp Olive oil
1 lb Breakfast sausage (ground or links, casing removed)
3 medium Potatoes (Yukon Gold or Russet), diced 1/2-inch
1 medium Yellow onion, diced
1 large Bell pepper, any color, diced
2 cloves Garlic, minced
1 tsp Smoked paprika
0.5 tsp Salt
0.25 tsp Black pepper
46 Large eggs
2 tbsp Fresh parsley or chives, chopped

Instructions

  1. Thoroughly wash and dice potatoes, onion, and bell pepper into 1/2-inch pieces; mince the garlic
  2. Heat olive oil in a large (10-12 inch) oven-safe skillet over medium-high heat
  3. Add ground breakfast sausage, breaking it up with a spoon, and cook until browned (5-7 minutes). Drain excess grease and set sausage aside
  4. In the same skillet, sauté diced potatoes, onion, and bell pepper until potatoes soften and lightly brown (8-10 minutes)
  5. Stir in garlic, smoked paprika, salt, and black pepper; cook for 1 minute until fragrant
  6. Return the cooked sausage to the skillet, stir to combine, and create 4-6 small wells in the mixture with the back of a spoo
  7. Crack one egg into each well. Cover the skillet or transfer to a preheated oven at 375°F (190°C)
  8. Cook for 5-8 minutes until egg whites are set and yolks reach desired doneness
  9. Garnish with fresh parsley or chives and serve immediately

Notes

Dice vegetables to a uniform 1/2-inch size to ensure even cooking.

Avoid overcrowding the pan; use two skillets or cook in batches if doubling the recipe to ensure potatoes crisp properly.

A well-seasoned cast iron skillet is ideal for achieving the best browning and heat distribution.

Leftovers can be stored in an airtight container for 3-4 days and are best reheated in a skillet to maintain texture.

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