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
Scale
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.
