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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.