1. In a large skillet over medium-high heat, melt the butter. Add the thawed hash browns and season with 1 teaspoon of salt and 1 teaspoon of black pepper. Cook, turning minimally, until the hash browns are golden brown and crispy, about 10-12 minutes. Remove the hash browns from the skillet and set them aside, then wipe out the pan.

2. Add the ground pork sausage to the skillet and cook for about 5 minutes, breaking it into crumbles as it browns. Stir in the diced ham, diced white onion, and diced red bell pepper. Season with the additional 1 teaspoon of salt and 1 teaspoon of black pepper. Cook for 6-8 minutes, stirring occasionally, until the vegetables are softened and lightly browned.

3. Return the cooked hash browns to the skillet and gently fold them into the sausage and vegetable mixture. Turn off the heat, then sprinkle the shredded cheddar cheese evenly over the top. Allow the cheese to melt for 2-3 minutes.

4. Serve the Loaded Breakfast Hash immediately while hot and the cheese is melted to perfection.