Loaded Cleaver Hash Recipe

prepare potatoes

Wash and dry the red potatoes. Cut into roughly 1/2-inch dice so pieces cook evenly. Pat dry with a towel to remove excess moisture.

Par-cook potatoes: place diced potatoes in a pot, cover with cold water, add 1/2 tsp salt, bring to a simmer and cook 6–7 minutes until just tender but not falling apart. Drain well and let steam-dry for 2 minutes.

Heat a large heavy skillet (10–12 inch) over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When butter foams and oil is shimmering, add the drained potatoes in a single layer. Let cook undisturbed 3–4 minutes to develop a golden crust, then stir/turn and continue to cook another 6–8 minutes, stirring occasionally, until potatoes are well browned and mostly tender.

Season potatoes with 1 tsp kosher salt, 1 tsp black pepper, 1/2 tsp smoked paprika, and 1/2 tsp garlic powder. Toss to combine and keep over medium heat while you prepare the remaining components.

In a separate medium skillet over medium heat, add the diced bacon and cook until fat renders and bacon is crisp, about 7–9 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, leaving the bacon fat in the pan (reserve if you prefer; you may use up to 1 tbs for additional flavor).

If your potato pan has room, push potatoes to the side; otherwise use the bacon skillet for the next step. Add the diced red bell pepper and red onion to the pan (use up to 1 tbs reserved bacon fat in place of some oil for extra flavor). Sauté over medium heat 4–5 minutes until softened and beginning to brown.

Add the cooked bacon back into the pan with the vegetables and potatoes. Fold everything together gently and spread into an even layer. Continue cooking 2–3 minutes to marry flavors and crisp edges. Taste and adjust seasoning with more salt and pepper if needed.

Fold in the diced tomato and most of the sliced scallion whites (reserve green tops for garnish) and cook 1 minute more—just to warm the tomato without turning it to mush.

Reduce heat to low. Sprinkle the 1 cup shredded 3-cheese blend evenly over the hash. Cover the skillet with a lid for 1–2 minutes to melt the cheese.

While the cheese melts, heat a nonstick pan over medium-low for the eggs. Add 1 tsp butter (optional). Crack eggs into the pan and cook to over-easy: cook 2–3 minutes until whites are set, then gently flip and cook 15–30 seconds for a runny yolk (cook longer if you prefer yolks more set). Season eggs with a pinch of salt and pepper.

Once cheese is melted, remove the lid and transfer hash to serving plates or serve directly from the skillet. Top the hash with the cooked over-easy eggs (1 egg per serving or 2 if desired). Sprinkle reserved scallion greens over the top and add a few dashes of hot sauce if using.

Serve immediately while hot so egg yolks can run into the cheesy hash. Provide extra salt, pepper, and hot sauce at the table.