Description
These loaded hashbrowns are a crispy, cheesy, and savory breakfast favorite featuring golden shredded potatoes topped with melted cheddar, crispy bacon, and fresh green onions, served with a dollop of sour cream for extra creaminess.
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
For Serving
- 1/2 cup sour cream
Instructions
- Heat the skillet: Heat oil or butter in a large nonstick skillet over medium-high heat, ensuring the cooking surface is evenly coated for crispiness.
- Cook the first side of hashbrowns: Spread the thawed hashbrowns evenly in the skillet and press down slightly. Cook undisturbed for 5–7 minutes until the bottom becomes golden and crispy.
- Flip and cook the other side: Carefully flip the hashbrowns and cook for another 5–7 minutes until the other side is also crispy and the hashbrowns are cooked through. Season with salt and pepper to taste.
- 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 melts thoroughly.
- Top and serve: Remove the lid, then top the cheesy hashbrowns with the crumbled bacon and chopped green onions. Serve hot with sour cream on the side or dolloped on top for extra flavor.
Notes
- For crispier hashbrowns, avoid stirring them during cooking until you are ready to flip.
- Use a nonstick or well-seasoned skillet to prevent sticking and ensure even cooking.
- Thawing the hashbrowns before cooking helps achieve a crisp texture.
- Feel free to substitute cheddar cheese with your favorite cheese like Monterey Jack or pepper jack for a spicy twist.
- For a vegetarian option, omit the bacon or use vegetarian bacon substitutes.
