Skillet Meatloaf Hash Recipe with Crispy Potatoes

Turn leftover meatloaf into a flavorful, one-pan morning meal with this easy Meatloaf Hash—potatoes, peppers, onions and eggs come together for a hearty breakfast or brunch.

Have leftover meatloaf? One of the best ways to reinvent it is as a savory breakfast hash. This Meatloaf Hash uses crispy potatoes, sweet bell pepper, aromatic onions and garlic, plus leftover slices of meatloaf and eggs cooked right on top. It’s an easy, satisfying one-pan meal that makes the most of leftovers and comes together in under 40 minutes.

The combination—bacon-wrapped or plain meatloaf, golden potatoes, sautéed peppers and onions, and soft-cooked eggs—is a brunch winner. It’s versatile too: use the meatloaf you have on hand, add a little heat with jalapeño, or serve the eggs fried or poached separately if you prefer.

This recipe was inspired by a bacon-wrapped meatloaf, but it works with smoked meatloaf, air-fryer meatloaf, or any homemade or store-bought leftovers. The key is cubing the meatloaf so it reheats quickly and mixes evenly with the potatoes. For crispier potatoes, russet potatoes are recommended; they develop a nice crust while staying tender inside.

Ingredients

• Olive oil – or another neutral oil such as canola, vegetable or avocado oil; enough to coat the skillet.
• Russet potatoes – 2 pounds, cut into small dice. Russets crisp up best for hash; Yukon Gold or red potatoes will be creamier.
• Onion – 1 cup diced; yellow or red onion both work.
• Red bell pepper – 1, diced. You can swap yellow, orange or green if preferred.
• Garlic – 4–5 cloves, minced for fresh flavor.
• Salt and black pepper – to taste; about 1 teaspoon each as a guideline.
• Leftover meatloaf – about 2 slices, cubed. Any leftover meatloaf variety is suitable.
• Eggs – 4 large, cracked over the finished hash or cooked separately if you prefer.

Instructions

1. Heat 1/4 cup olive oil in a large skillet over medium-high heat until shimmering.

2. Add the diced potatoes, diced onion, bell pepper and minced garlic to the skillet. Season with salt and black pepper.

3. Cook the vegetables for about 20 minutes, stirring every 3–4 minutes, until the potatoes are golden and crisp on the outside and tender inside. Reduce heat slightly if the vegetables begin to brown too quickly.

4. Stir in the cubed leftover meatloaf and cook for an additional 4–5 minutes until the meatloaf is heated through and edges begin to crisp.

5. Make four small wells in the hash and crack an egg into each well. Cover the skillet and cook for 4–6 minutes, or until the eggs reach your preferred doneness. Alternatively, cook the eggs separately (fried or poached) and place them on top when serving.

6. Remove the lid, season to taste, and serve immediately while hot.

Leftovers have never tasted so satisfying. This hash is hearty enough for a weekend brunch yet simple enough for a weekday treat. If you like, top with chopped fresh herbs, a sprinkle of cheese, or a dash of hot sauce for extra flavor.