Description
Golden, crispy hashbrowns piled high with classic loaded baked potato toppings like melted cheddar, crispy bacon, sour cream, and fresh green onions. A hearty and satisfying breakfast, brunch, or game-day side dish.
Ingredients
- 4 cups frozen or freshly grated hashbrowns (well drained if fresh)
- 3 tbsp vegetable oil or melted butter
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1/2 cup sour cream
- 2 green onions, thinly sliced
- Optional: diced tomatoes, jalapeños, or chives for garnish
Instructions
- If using fresh potatoes, rinse grated potatoes in cold water and squeeze out excess moisture thoroughly.
- Heat oil or butter in a large skillet over medium-high heat.
- Spread hashbrowns evenly in the skillet and press down firmly into a compact layer. Season with salt and pepper.
- Cook undisturbed for 5–7 minutes until the bottom is golden brown and crispy.
- Flip in sections or carefully turn over as one large piece. Cook another 5–7 minutes until crispy and cooked through.
- Sprinkle shredded cheddar cheese evenly over the hot hashbrowns and allow it to melt.
- Top with crumbled bacon, dollops of sour cream, and sliced green onions.
- Garnish with optional toppings if desired and serve immediately.
Notes
- For extra crispiness, avoid overcrowding the pan and do not stir while cooking.
- You can bake at 425°F (220°C) for 25–30 minutes, flipping halfway through.
- Swap bacon for turkey bacon or plant-based bacon if preferred.
- Serve immediately to maintain crisp texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American