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Leftover meatloaf is transformed into one seriously delicious one pot breakfast in this easy Meatloaf Hash recipe with potatoes, peppers, onions and eggs!
How do you make the best Bacon Wrapped Meatloaf 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I originally made this meatloaf hash last year with leftovers from the first time I made the Bacon Wrapped Meatloaf.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 video of the Bacon Wrapped Meatloaf and I knew just what I was going to use the leftovers for!
- Olive oil – or another neutral-flavored oil, like canola, vegetable or avocado oil.
- Russet potatoes – I recommend using russets for any hash recipe because they’ll form the most crispy crust on the outside. Other potatoes, like Yukon gold or red potatoes are more creamy and will not crisp up in the hash.
- Onions – I like to use a nice, neutral yellow onion for this recipe. You could also use a red onion.
- Red bell pepper – you could also use another color, like yellow, orange or green bell pepper.
- Garlic – I always recommend fresh minced cloves for the best flavor.
- Salt + black pepper – to season the meatloaf hash.
- Leftover meatloaf – I’ve used leftover slices of this bacon wrapped meatloaf, this smoked meatloaf and this Crock Pot meatloaf, to make this recipe, and they’re all delicious in this hash!
- Large eggs
Add olive oil to a large skillet on the stove over medium high heat. Once the oil is heated, add diced potatoes, onion, bell pepper and garlic. Sprinkle salt and pepper over the hash and cook for 20 minutes, stirring every 3-4 minutes.
Add cube pieces of 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 meatloaf every week, just so I can make the meatloaf hash for breakfast every weekend!
- If the hash starts to stick to the skillet when stirred, add 1-2 tablespoons vegetable oil or olive oil.
- You can leave the skins on the potatoes, or peel them off. This is simply a personal preference. I like to leave them on for a little more texture in the hash. And because it’s easier!
- This meatloaf hash recipe can be made with any leftover meatloaf. These mini meatloaves, this bacon wrapped meatloaf or this smoked meatloaf are all delicious in this recipe.
- If you prefer to cook the eggs separately, simply fry them in a separate skillet on the stove, then serve them on top of the hash.
- To spice up this meatloaf hash, add 1 or 2 diced jalapenos to the skillet with the bell peppers, onions and potatoes.
- 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.
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