Loaded Breakfast Hash

Instructions

Melt 4 tablespoons salted butter in a large skillet over medium-high heat. Add 20 ounces frozen shredded hash browns (thawed) and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook, flipping minimally, until golden brown and crispy, about 10-12 minutes. Remove the hash browns from the skillet, set aside, and wipe out the pan.

Add 1 pound ground pork sausage to the skillet and cook for about 5 minutes, breaking it into crumbles as it browns. Stir in 8 ounces diced ham, 1 medium white onion (diced), and 1 medium red bell pepper (diced). Season with the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook for 6-8 minutes, stirring occasionally, until the vegetables are softened and lightly browned.

Return the cooked hash browns to the skillet and gently fold them into the sausage and vegetable mixture. Turn off the heat.

Sprinkle 1 cups shredded cheddar cheese evenly over the top and allow it to melt, about 2-3 minutes. Serve immediately.

Breakfast