Loaded Hashbrowns
Golden and crispy, these hashbrowns are piled high with melted cheese, smoky bacon, and a soft egg on top. Every bite has the perfect mix of crunchy edges and creamy, savory flavor. Whether it’s breakfast, brunch, or a late-night craving, these Loaded Hashbrowns always hit the spot.
Servings 3
Equipment
- Potato Peeler
Ingredients
- 2 Russet Potatoes, Large peeled and grated
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 Tablespoon Butter
- 1 Tablespoon Oil
Toppings
- ½ Cup Cheddar Cheese shredded
- 4 Strips Bacon cooked and crumbled
- 2 Eggs fried or scrambled
- 2 Green Onions sliced
- 2 Tablespoons Sour Cream or Mayonnaise
Optional Toppings
- Jalapenos
- Avocado Slices
- Hot Sauce
- Chives
Instructions
- Grate the potatoes and rinse them in cold water to remove excess starch.
- Squeeze the potatoes dry using a clean kitchen towel or paper towels.
- Heat the butter and oil in a large skillet over medium heat.
- Add the grated potatoes and spread them into an even layer. Press them down lightly.
- Season with salt and pepper.
- Cook for 5-7 minutes or until the hashbrowns are golden brown and crispy on the bottom.
- Flip (in sections if necessary) and cook the other side until crispy.
- Sprinkle the cheese over the hot hashbrowns so it melts.
- Add the bacon, eggs, green onions, and a little sour cream.
- Top with other desired toppings.
- Serve immediately.