Leftover Bacon Wrapped Meatloaf is transformed into one seriously delicious one pot breakfast in this Meatloaf Hash Recipe with potatoes, peppers, onions & eggs!
How do you make the best dang Bacon Wrapped Meatloaf ever even better?! Turn the leftovers into the best breakfast meatloaf hash ever!
Seriously though, bacon, meatloaf, potatoes, peppers, garlic, onions and eggs,a simple combination that makes a to-die-for brunch recipe!
I originally made this meatloaf hash last year with leftovers from the first time I made the Bacon Wrapped Meatloaf. It was seriously delicious but for some reason I didn’t even think about adding the recipe to the blog!
Fast forward to last week when I shot a new “Tasty Style” video of the Bacon Wrapped Meatloaf (coming to my Facebook page very soon!!) and I knew just what I was going to use the leftovers for!
- ¼ cup olive oil
- 2 lbs russet potatoes (small dice)
- 1 cup diced onion
- 1 red bell pepper (diced)
- 5 garlic cloves (minced)
- 1 tsp salt
- 1 tsp black pepper
- 2 slices leftover bacon wrapped meatloaf (cubed)
- 4 eggs
Add the olive oil to a large skillet over medium high heat. Once the oil is heated, add the potatoes, onion, bell pepper and garlic. Sprinkle the salt and pepper over the hash and cook for 20 minutes, stirring every 3-4 minutes.
Add the leftover meatloaf and cook for an additional 5 minutes.
Crack the eggs into the skillet on top of the hash. Cover the skillet and allow the eggs to cook for 4-6 minutes.
Remove the lid and serve immediately.
Who knew that leftovers could be this amazing?! I may or may not make this meatloaf every week, just so I can make the meatloaf hash for breakfast every weekend! 😉
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