Loaded Hash Browns REcipe

Loaded Hash Browns is a skillet or oven-baked bed of shredded potatoes piled with cheese, bacon, onions, and other savory toppings for a crunchy, melty breakfast or brunch crowd-pleaser. Loaded Hash Browns is a skillet or oven-baked bed of shredded potatoes piled with cheese, bacon, onions, and other savory toppings for a crunchy, melty breakfast or brunch crowd-pleaser.

I’ll walk you through a straightforward method that delivers crisp edges, gooey cheese, and smoky bacon every time. Loaded Hash Browns shines whether you’re feeding a family, hosting a weekend brunch, or making a hearty side for dinner. Loaded Hash Browns brings familiar comfort flavors together in one easy pan.

What Makes This Recipe So Special

There are three big reasons this version stands out: the double-crisp technique that gives you golden edges, the balance of salty bacon and sharp cheddar, and the shortcut of using thawed, well-drained shredded potatoes so the interior stays tender.

If you love cheesy hash browns, crispy hash browns, or simply crave satisfying breakfast potatoes, this recipe hits all those notes. I’ll also share tips for turning this into a loaded hash brown casserole or a skillet brunch centerpiece.

Ingredients

Makes 6 servings

• 24 ounces frozen shredded potatoes, thawed and well-drained
• 6 slices thick-cut bacon
• 1 small yellow onion, finely diced (about 1/2 cup)
• 1 1/2 cups sharp cheddar cheese, shredded
• 1/2 cup sour cream
• 1/4 cup unsalted butter, melted
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 green onions, thinly sliced (for garnish)
• Optional: 1/2 cup diced tomatoes or roasted red peppers for color
• Optional: pinch smoked paprika or cayenne for heat

Notes: Using thawed potatoes is the key shortcut. If you prefer fresh, grate 1.5 pounds russet potatoes, then rinse and squeeze dry.

Equipment

• 10-12 inch oven-safe skillet or cast iron pan
• Mixing bowl
• Spatula
• Sheet pan for draining bacon
• Oven preheated to 400°F

Preheat your oven to 400°F while you cook the bacon so the final crisping step is seamless.

Why This Recipe Works

This recipe combines three technical points that make a reliably great result:

• Excess moisture is removed from the potatoes so they crisp instead of steam.
• Browning in the skillet develops a deep, nutty flavor that baking alone can’t achieve.
• A finishing bake at 400°F melts the cheese evenly and sets the toppings without overcooking the potatoes.

If you’ve ever wondered how restaurants get that perfect contrast between crunchy edges and tender centers in their hash brown casserole or skillet, the short sear followed by a hot oven finish is the trick. This approach also supports mix-ins like sautéed mushrooms or diced ham without making the potatoes soggy.

Cook the bacon and drain

Main action: Cook bacon until crisp, drain on paper towels, and crumble. Reserve 1 tablespoon bacon fat for the pan if you like extra flavor.

Sauté the onion

Main action: In the hot skillet, add 1 tablespoon olive oil plus reserved bacon fat, then sauté the diced onion until translucent – about 3-4 minutes. Remove and set aside.

Crisp the potatoes in two stages

Main action: Add remaining 1 tablespoon olive oil and the melted butter to the skillet. Spread the drained shredded potatoes in an even layer. Press down gently and cook undisturbed for 6-8 minutes until the bottom is deeply golden. Flip large sections to crisp the other side – cook another 5 minutes. This double-sear method produces the best texture.

Add cheese and toppings

Main action: Scatter half the cheddar over the potatoes, then spoon on sour cream in dollops. Sprinkle the crumbled bacon and sautéed onions evenly, then top with remaining cheese. Dot with a few pats of butter for extra browning.

Bake to finish

Main action: Transfer skillet to the preheated oven at 400°F for 8-12 minutes until cheese is melted and bubbly and the center is set.

Broil for color (optional)

Main action: For a browned top, switch the oven to broil for 1-2 minutes, watching closely so it doesn’t burn.

Rest and garnish

Main action: Remove from oven, let rest 5 minutes, garnish with sliced green onions and diced tomatoes. Slice into wedges and serve.

Tips and Troubleshooting

• If the potatoes are soggy: squeeze them more tightly in a clean kitchen towel before cooking and use less sour cream. A hot pan with enough fat helps evaporate moisture quickly.
• If the center is undercooked: cover loosely with foil and return to the oven for 5-7 minutes at 400°F.
• Swap-ins: Use diced ham, chorizo, or crumbled sausage in place of bacon. For a vegetarian version, omit bacon and add roasted mushrooms and extra cheese.
• Make-ahead: Cook through the sauté and sear stages, cool, then refrigerate. Finish baking just before serving for a quick brunch option.
• Regional twist: Stir in 1/2 cup cooked green chiles for a Southwestern Loaded Hash Browns variation.

Personal note: I first tested this with a cast iron pan my grandmother gave me. The way the edges crisped made me nostalgic for diner breakfasts, and adding a spoonful of sour cream at the end gave it an indulgent, restaurant-style finish.

Serving Suggestions

This dish pairs beautifully with:

• Fried or poached eggs for a complete breakfast
• A simple green salad to cut richness
• Salsa or hot sauce on the side for heat

Loaded Hash Browns also make a great base for toppings at a brunch buffet – set out bowls of avocado, jalapeños, and extra cheese and let guests customize.

Storage and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in a 350°F oven for 10-12 minutes to regain crispness, or re-crisp in a skillet over medium heat.
• Freezing: You can freeze portions before the final bake; thaw overnight and bake at 400°F until heated through.

Nutrition (approx per serving)

• Calories: 420
• Fat: 28 g
• Carbohydrates: 28 g
• Protein: 14 g
• Sodium: Varies by bacon and cheese

Safety Notes

• Cook bacon to an internal doneness that matches your preference – fully cooked for crispness.
• Handle the hot skillet with oven mitts – cast iron holds heat longer.
• If broiling, stay close to prevent burning.

Frequently Asked Questions

Conclusion

This Loaded Hash Browns recipe is a reliable, crowd-pleasing way to get crispy edges, melty cheese, and smoky bacon in every bite. It’s versatile enough to serve at weekend brunch, holiday mornings, or as an indulgent side for dinner – plus the double-sear method ensures consistently great texture.

If you want to see a restaurant-inspired take, check out this version from a popular brunch spot: Loaded Hash Browns – Bacon Bitch “We Are Brunch”. If you try this, please leave a comment and a star rating below so I know how it turned out for you – and share a photo on Pinterest or Facebook. What toppings did you add – more cheese, chiles, or a fried egg? Let us know!

Loaded Hash Browns

A skillet or oven-baked bed of shredded potatoes piled with cheese, bacon, onions, and other savory toppings for a crunchy, melty breakfast or brunch crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 24 ounces frozen shredded potatoes, thawed and well-drained Using thawed potatoes is a key shortcut.
• 6 slices thick-cut bacon Cooked until crisp and crumbled.
• 1 small yellow onion, finely diced About 1/2 cup.
• 1.5 cups sharp cheddar cheese, shredded Divided for layering.
• 1/2 cup sour cream For topping.
• 1/4 cup unsalted butter, melted
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 pieces green onions, thinly sliced For garnish.

Optional Ingredients

• 1/2 cup diced tomatoes or roasted red peppers For color.
• pinch smoked paprika or cayenne For heat, optional.

Method

 

Preparation

1. Preheat your oven to 400°F while you cook the bacon.
2. Cook the bacon until crisp, drain on paper towels, and crumble. Reserve 1 tablespoon bacon fat for flavor.
3. In the hot skillet, add 1 tablespoon olive oil plus reserved bacon fat, then sauté the diced onion until translucent, about 3-4 minutes. Remove and set aside.

Cooking

1. Add remaining tablespoon of olive oil and the melted butter to the skillet. Spread the drained shredded potatoes in an even layer. Press down gently and cook undisturbed for 6-8 minutes until the bottom is deeply golden.
2. Flip large sections to crisp the other side and cook another 5 minutes.
3. Scatter half the cheddar over the potatoes, then spoon sour cream in dollops. Sprinkle on the crumbled bacon and sautéed onions evenly, then top with remaining cheese.
4. Transfer skillet to the preheated oven and bake for 8-12 minutes until cheese is melted and bubbly.
5. For a browned top, switch the oven to broil for 1-2 minutes, watching closely.
6. Remove from oven and let rest for 5 minutes. Garnish with sliced green onions and diced tomatoes. Slice into wedges and serve.

Notes

Using thawed potatoes is the key shortcut. If you prefer fresh, grate 1.5 pounds russet potatoes, then rinse and squeeze dry. This dish pairs well with fried or poached eggs, a simple green salad, or salsa.