Creating these Protein Breakfast Loaded Hash Browns is surprisingly easy and straightforward. Follow these simple steps to breakfast bliss:

1. Prepare Your Ingredients: Begin by dicing the onion and bell pepper. If using ground sausage, remove it from its casing. If using bacon, cook it until crispy and crumble it. Shred your cheese if it isn’t already shredded. Have all your ingredients prepped and ready to go – this will make the cooking process smooth and efficient.
2. Sauté the Vegetables: Heat a large skillet (preferably cast iron or non-stick) over medium heat. Add a tablespoon of olive oil or a spray of cooking spray. Once heated, add the diced onion and bell pepper. Sauté for 5-7 minutes, or until the vegetables are softened and the onion becomes translucent and slightly caramelized. Stir occasionally to prevent burning. Sautéing the vegetables first brings out their sweetness and softens their texture, creating a flavorful base for the dish. Remove the sautéed vegetables from the skillet and set aside.
3. Cook the Protein: In the same skillet, increase the heat slightly to medium-high. If using ground sausage, add it to the skillet and cook, breaking it up with a spoon, until it is browned and fully cooked. Drain off any excess grease. If using pre-cooked bacon bits, you can simply add them at the end or lightly warm them in the skillet. If cooking bacon from scratch, cook it in the skillet until crispy, remove and crumble, reserving a tablespoon of bacon fat in the skillet for cooking the hash browns if desired (for extra flavor). Ensure your protein is cooked through and seasoned to your liking. Set the cooked protein aside with the vegetables.
4. Cook the Hash Browns: In the same skillet (no need to clean it), add another tablespoon of olive oil or cooking spray (or use the reserved bacon fat if you used bacon). Add the frozen hash browns to the skillet in an even layer. Do not overcrowd the pan; if necessary, cook the hash browns in batches to ensure they crisp up properly. Season the hash browns with salt, pepper, and any optional spices like paprika or garlic powder. Cook for 8-10 minutes on the first side, until golden brown and crispy. Flip the hash browns with a spatula and cook for another 5-7 minutes on the other side, until equally golden brown and cooked through. Resist the urge to stir too frequently; allowing the hash browns to sit undisturbed in the hot skillet is key to achieving that perfect crispy texture.
5. Assemble the Loaded Hash Browns: Once the hash browns are cooked, reduce the heat to low. Evenly distribute the sautéed vegetables and cooked protein over the hash browns in the skillet. Crack the eggs directly over the top of the hash brown mixture, spacing them evenly. Alternatively, you can scramble the eggs separately and pour them over the hash browns. Sprinkle the shredded cheese generously over the entire dish, covering the vegetables, protein, and eggs.
6. Melt the Cheese and Cook the Eggs: Cover the skillet with a lid and cook for 5-7 minutes, or until the cheese is melted and gooey, and the eggs are cooked to your desired doneness. If you prefer runny yolks, cook for less time; for firmer yolks, cook a bit longer. If you don’t have a lid for your skillet, you can place the skillet under the broiler for a minute or two to melt the cheese, being careful not to burn the hash browns.
7. Garnish and Serve: Once the cheese is melted and the eggs are cooked, remove the skillet from the heat. Garnish with fresh parsley or green onions, if desired, for a touch of freshness and visual appeal. Carefully cut the loaded hash browns into wedges or portions and serve immediately.