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by Whitney Bond
March 5, 2024
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4.75 stars (4 ratings)
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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!
Table of contents
- Ingredients
- Instructions
- Recipe tips
- More breakfast recipes
How do you makethe best Bacon Wrapped Meatloaf even better?! Turn the leftovers intothe 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I originally made this meatloaf hash last year with leftovers from the first time I made the Bacon Wrapped Meatloaf.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!
Ingredients
- 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
Instructions
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 5minutes.
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!
Recipe tips
- 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 jalapenosto the skillet with the bell peppers, onions and potatoes.
More breakfast recipes
For more delicious breakfast recipes, check out these blog favorites!
- Corned Beef Hash
- Easy Mexican Sweet Potato Hash
- Nutter Butter Waffles
- Blueberry Muffins with Chocolate Crumble
- Breakfast Burritos
- Cheesesteak Hash
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4.75 stars (4 ratings)
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Meatloaf Hash
Leftover Bacon Wrapped Meatloaf is transformed into one seriously delicious one pot breakfast in this Meatloaf Hash Recipe with potatoes, peppers, onions & eggs!
Servings: 4 people
Prep Time: 5 minutes mins
Cook Time: 30 minutes mins
Total Time: 35 minutes mins
Author: Whitney Bond
Course: Breakfast, Brunch
Cuisine: American
Ingredients
- ¼ cup olive oil
- 2 lbs russet potatoes, small dice
- 1 cup onion, diced
- 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
Instructions
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.
Nutrition Facts
Calories 636kcal (32%)Carbohydrates 53g (18%)Protein 24g (48%)Fat 37g (57%)Saturated Fat 10g (50%)Cholesterol 234mg (78%)Sodium 844mg (35%)Potassium 1368mg (39%)Fiber 5g (20%)Sugar 5g (6%)Vitamin A 1239mg (25%)Vitamin C 57mg (69%)Calcium 98mg (10%)Iron 4mg (22%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!
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originally published April 13, 2017 — last updated March 5, 2024 3 Comments
Posted in: 29 Minute Meals, Beef, Brunch, Method, One Pot Dish, Pork, Quick and Easy Recipes, Recipes, WB Favorites
About Whitney Bond
I’m a sports-loving, coffee-drinking, food blogger, the host of “29 Minute Meals”, a contributing writer for TODAY Food, cookbook author and on-camera food and lifestyle expert! Here you’ll find most recipes are made in 29 minutes or less, in one pot, or in a crock pot!
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Leave a Reply
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Beckee Smith — October 24, 2022 @ 4:58 PM Reply
My large family isn’t collectively crazy about meatloaf, but they LOVED this! A great way to use leftover meatloaf. Thank you!!!
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Whitney Bond — October 25, 2022 @ 12:14 PM Reply
So happy to hear that Beckee! Thanks for the comment and 5 star rating!!
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Nomi — March 4, 2019 @ 6:01 PM Reply
I was desperate for a warm comfort food for supper tonight but wanted to use up leftovers. This recipe was fabulous. Thank you!
