Description
A delicious and easy-to-make Loaded Hashbrowns recipe featuring crispy shredded potatoes topped with melted cheddar cheese, savory bacon, and fresh green onions, perfect for a satisfying breakfast or brunch.
Ingredients
Scale
Hashbrown Base
- 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 skillet: Heat oil or butter in a large nonstick skillet over medium-high heat to ensure a crispy base.
- Cook first side: Spread 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 second side: Flip the hashbrowns carefully and cook for another 5–7 minutes until crispy and cooked through. Season with salt and pepper to taste.
- Add cheese and melt: Sprinkle shredded cheddar cheese evenly over the cooked hashbrowns, cover with a lid, and cook for 1–2 minutes until the cheese melts perfectly.
- Top and serve: Sprinkle crumbled bacon and chopped green onions on top. Serve hot with sour cream on the side or dolloped on top for a creamy finish.
Notes
- For extra crispiness, use a cast iron skillet if available.
- Thaw hashbrowns fully before cooking to avoid steaming and achieve a crispy texture.
- Adjust seasoning with salt and pepper as desired.
- For a vegetarian version, omit the bacon and add sautéed mushrooms or bell peppers.
- Serve immediately to enjoy the best texture and flavor.
