If you’re craving a hearty, irresistible breakfast or brunch that brings together all the best flavors in one skillet, this Loaded Hashbrowns with Cheddar, Bacon, and Green Onions Recipe is an absolute must-try. Crispy golden hashbrowns layered with sharp cheddar cheese, smoky bacon, and fresh green onions create a perfect harmony of textures and tastes that will have everyone coming back for seconds. It’s the kind of dish that feels like a warm hug on a plate and turns an ordinary morning into something special.
Ingredients You’ll Need
The magic of this Loaded Hashbrowns with Cheddar, Bacon, and Green Onions Recipe lies in its simplicity. Each ingredient plays a star role, delivering crispy texture, rich flavors, and a pop of color that makes the dish as delightful to look at as it is to eat.
- Frozen shredded hashbrowns (4 cups): Using thawed hashbrowns ensures a crispy golden base that’s easy to cook evenly.
- Shredded cheddar cheese (1 cup): Sharp cheddar melts beautifully, adding a creamy, tangy richness.
- Cooked and crumbled bacon (1/2 cup): Bacon brings that smoky, savory crunch that makes this dish truly indulgent.
- Chopped green onions (1/4 cup): Fresh green onions add a mild zest and a vibrant splash of color.
- Vegetable oil or butter (2 tbsp): Essential for achieving that perfect golden crust on the hashbrowns.
- Salt and pepper, to taste: Simple seasonings that enhance all the flavors without overpowering.
- Sour cream (1/2 cup, for serving): Creamy and tangy, sour cream beautifully balances the richness when served on the side or on top.
How to Make Loaded Hashbrowns with Cheddar, Bacon, and Green Onions Recipe
Step 1: Heat the oil or butter
Start by warming the vegetable oil or melting the butter in a large nonstick skillet over medium-high heat. This step is key because a hot pan helps the hashbrowns achieve that unbeatable crispy texture we all love.
Step 2: Cook the first side of the hashbrowns
Evenly spread the thawed shredded hashbrowns in the skillet and gently press them down. Resist the urge to stir! Let them cook undisturbed for about 5 to 7 minutes until the bottom turns a beautiful golden brown and crisps up nicely.
Step 3: Flip and season
Carefully flip the hashbrowns and cook the other side for another 5 to 7 minutes, allowing it to crisp just as perfectly. As they cook, sprinkle salt and pepper to taste, enhancing the overall flavor without overshadowing the other ingredients.
Step 4: Add cheddar cheese and melt
Sprinkle the shredded cheddar cheese evenly over the crispy hashbrowns, then cover the skillet with a lid. Let it cook for 1 to 2 minutes until the cheese melts into gooey, savory perfection.
Step 5: Finish with bacon and green onions
Finally, top your cheesy hashbrowns with the crumbled bacon and chopped green onions. Serve immediately with a generous dollop of sour cream on the side or right on top for that creamy, tangy finish.
How to Serve Loaded Hashbrowns with Cheddar, Bacon, and Green Onions Recipe
Garnishes
Besides the classic toppings of sour cream, fresh chives, or an extra sprinkle of cheese, consider adding diced avocado for creaminess or a few splashes of hot sauce if you like a little kick. These little touches elevate the dish and add layers of flavor to explore.
Side Dishes
Loaded Hashbrowns with Cheddar, Bacon, and Green Onions Recipe pairs beautifully with eggs any style—whether scrambled, fried, or poached. It also complements lighter options like fresh fruit or a crisp green salad if you want to balance the indulgence with something refreshing.
Creative Ways to Present
For a crowd-pleasing brunch, serve the hashbrowns in individual skillets right at the table or turn them into tasty breakfast sliders using mini buns and fried eggs. You can also layer them in a casserole dish for an easy-to-serve party dish or brunch buffet.
Make Ahead and Storage
Storing Leftovers
Leftover loaded hashbrowns can be stored in an airtight container in the refrigerator for up to 3 days. To maintain some crunch, store the sour cream separately and add it fresh when reheating.
Freezing
This Loaded Hashbrowns with Cheddar, Bacon, and Green Onions Recipe freezes well too! Simply cool completely, place in a freezer-safe container, and freeze for up to 2 months. For best texture, freeze before adding sour cream or fresh green onions.
Reheating
To reheat, warm your leftover hashbrowns in a nonstick skillet over medium heat, pressing lightly to crisp up again. You can also reheat in the oven at 350°F (175°C) for 10-15 minutes. Avoid microwaving directly to keep the texture crispy and delicious.
FAQs
Can I use fresh potatoes instead of frozen hashbrowns?
Absolutely! If you prefer fresh potatoes, just grate them and squeeze out excess moisture before cooking. Keep in mind that frozen hashbrowns offer a convenient shortcut and consistent texture.
What can I substitute for cheddar cheese?
Sharp cheddar is ideal for its melting quality and flavor, but Monterey Jack, mozzarella, or a smoky gouda are wonderful alternatives that melt nicely and add unique taste twists.
Is there a vegetarian version of the Loaded Hashbrowns with Cheddar, Bacon, and Green Onions Recipe?
Yes! Skip the bacon and replace it with crispy sautéed mushrooms or smoked paprika-seasoned tempeh for a smoky, savory flavor without the meat.
Can I make this gluten-free?
Definitely. This recipe is naturally gluten-free as long as your bacon and other ingredients don’t contain hidden gluten additives. Always check labels to be sure.
How do I keep my hashbrowns from sticking to the pan?
Use a good quality nonstick skillet and make sure your oil or butter is fully heated before adding the hashbrowns. Avoid moving them around too early to allow a crust to form.
Final Thoughts
There’s something truly comforting about a dish that combines crispy potatoes, melty cheese, smoky bacon, and fresh green onions, and this Loaded Hashbrowns with Cheddar, Bacon, and Green Onions Recipe hits the spot every single time. Whether you’re feeding a hungry family or treating yourself to a special weekend breakfast, it’s a crowd-pleaser that’s easy to make and impossible to resist. Give it a go and watch it become your new go-to for a joyful, delicious start to the day!
Print
Loaded Hashbrowns with Cheddar, Bacon, and Green Onions Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
This Loaded Hashbrowns recipe features crispy golden shredded potatoes topped with melted cheddar cheese, savory bacon, and fresh green onions. Perfect for a hearty breakfast or brunch, these hashbrowns are cooked on the stovetop to crispy perfection and served with cool sour cream for a deliciously satisfying meal.
Ingredients
Hashbrowns
- 4 cups frozen shredded hashbrowns, thawed
- 2 tbsp vegetable oil or butter
- Salt and pepper, to taste
Toppings
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped green onions
- 1/2 cup sour cream (for serving)
Instructions
- Heat the fat: Heat oil or butter in a large nonstick skillet over medium-high heat to prepare for cooking the hashbrowns.
- Cook the first side: Spread thawed shredded hashbrowns evenly in the skillet and press down slightly. Cook undisturbed for 5–7 minutes until the bottom is golden and crispy.
- Flip and cook the other side: Carefully flip the hashbrowns and cook another 5–7 minutes until the second side is crispy and the hashbrowns are cooked through. Season with salt and pepper.
- Add cheese and melt: Sprinkle shredded cheddar cheese evenly over the top of the hashbrowns. Cover the skillet with a lid and cook for 1–2 minutes until the cheese has melted.
- Top and serve: Remove from heat. Top with crumbled cooked bacon and chopped green onions. Serve hot with sour cream on the side or dolloped on top.
Notes
- For extra crispiness, avoid stirring the hashbrowns while cooking to allow a crust to form.
- You can substitute bacon with vegetarian bacon or omit it for a vegetarian variation.
- Use sharp cheddar for more pronounced flavor, or any melting cheese of your choice.
- Leftover hashbrowns can be cooled and refrigerated for up to 2 days, then reheated in a skillet for crispiness.
