Begin by dicing 2 pounds of Yukon Gold or Russet potatoes into even cubes, ensuring they cook uniformly. Soak the diced potatoes in cold water for about 20 minutes, then drain and pat them dry thoroughly.

If using raw bacon, heat a skillet over medium heat, adding 8 strips. Cook until crispy, about 8-10 minutes, then transfer to a paper towel-lined plate to cool before crumbling.

Add 3 tablespoons of olive oil to the same skillet and heat over medium heat. Toss in one large diced onion and two diced bell peppers, cooking until tender and slightly caramelized, about 5-7 minutes.

Stir in 2 minced garlic cloves and preferred seasonings. Sauté for an additional 1-2 minutes until fragrant.

Add the prepared potatoes to the skillet, cooking for approximately 10-15 minutes, stirring occasionally until golden brown and tender.

Fold in 1 pound of crumbled cooked sausage and crumbled bacon, mixing gently for about 3-4 more minutes.

If desired, sprinkle about 1 cup of shredded cheese over the mixture and cover with a lid for 2-3 minutes until the cheese melts.

For added protein, create wells in the hash and crack 6-8 large eggs into them. Cover and cook for about 5-7 minutes.

Serve the Loaded Breakfast Hash onto plates and garnish with fresh herbs.