Ranch Loaded Breakfast Hash
This ranch breakfast hash is the ultimate morning upgrade. Crispy hash browns are tossed with Hidden Valley™ Ranch seasoning, thick cut bacon and cheddar cheese for a breakfast that's as easy as it is satisfying. Whether you're feeding a crowd at brunch or having a relaxing weekend morning, this loaded potato hash recipe is your new go-to.
Ingredients(10)
thick-cut bacon, diced
8 slices
olive oil, divided
4 tbsp
frozen shredded hash browns, thawed
20 oz
1 (1 oz.) packet
kosher salt and ground black pepper, to taste
small onion, diced
1
red pepper, diced
1
shredded cheddar cheese
1 cup
Serve with eggs cooked to your liking such as a fried egg, scrambled eggs, whatever you’re in the mood for!
chopped avocado, fresh cilantro or sliced green onions, for garnish (optional)
For safe meat preparation, reference the USDA website.
Steps(7)
- 1
In a large skillet set over medium-high heat, add the diced bacon and cook until crisp. Remove with a slotted spoon and drain on paper towels.
- 2
Drain all but 2 tablespoons of the bacon fat from the pan and add another 2 tablespoons of olive oil.
- 3
Add the thawed hash browns and season with half of the Ranch seasoning mix, plus salt and pepper to taste. Cook, flipping occasionally but not too often, until the potatoes are crisp and golden, about 10–12 minutes; transfer to a plate and wipe out the pan.
- 4
Add the remaining oil to the pan. When hot, add the onions and red peppers. Season with remaining ranch seasoning and cook, stirring occasionally, until softened, about 4–5 minutes.
- 5
To assemble, spoon potatoes onto a plate or in a bowl. Top with the pepper and onion mixture, bacon and cheese. Add the egg if using.
- 6
Garnish with fresh cilantro or green onions, if desired.
- 7
Drizzle with Original Ranch dressing or your favorite ranch and serve immediately.
Tip: To save time, cook the thawed hashbrowns in an air fryer while cooking the remaining ingredients. Spray the basket with nonstick spray, spread the potatoes in an even layer, and air fry at 350°F for 8 minutes. Stir and cook another 6–8 minutes until crisp.
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