If you’ve ever wished your morning potatoes could be a bit more decadent, you need to try these Loaded Hashbrowns. Crispy on the outside, creamy in the middle, and topped with melty cheese, savory bacon, fresh green onions, and a dollop of cool sour cream, each bite is truly breakfast bliss. The beautiful thing about loaded hashbrowns is their versatility: easily jazz them up with everything from zippy jalapeños to a drizzle of hot sauce. Whether you’re serving brunch to guests or treating yourself on a slow weekend morning, this skillet classic is a guaranteed crowd-pleaser that takes comfort food to the next level.
Ingredients You’ll Need
Just a handful of classic ingredients transform simple potatoes into the ultimate breakfast treat. Each ingredient in loaded hashbrowns plays a starring role, creating that signature combination of textures and flavors everyone loves.
- Hashbrowns: The foundation of your dish, either freshly shredded or from the freezer for convenience, creates irresistible crispiness.
- Unsalted butter: Adds rich flavor and helps those hashbrowns fry up golden and crisp.
- Olive oil: Balances the butter, prevents burning, and contributes extra depth of flavor to the potatoes.
- Chopped cooked bacon: Provides that smoky, salty bite that makes loaded hashbrowns truly special—feel free to use turkey or plant-based bacon if you prefer.
- Shredded cheddar cheese: Melts into creamy pockets throughout the hashbrowns, bringing gooey, cheesy goodness to every forkful.
- Sour cream: A cool, tangy topper that pairs perfectly with the crisp potatoes and savory bacon.
- Green onions: Bring freshness and a subtle bite; they also add a pop of color right before serving.
- Salt and black pepper: Essential for seasoning—add to taste to bring everything together.
- Optional toppings (diced tomatoes, jalapeños, hot sauce): Ramp up the flavor and make your hashbrowns your own by piling on your favorite extras.
How to Make Loaded Hashbrowns
Step 1: Heat the Skillet
Start by grabbing your biggest non-stick skillet—this gives the potatoes plenty of space to crisp. Set the pan over medium-high heat, then add the unsalted butter and olive oil together. As soon as the butter is melted and bubbling, you know it’s time for those hashbrowns to go in. The combo of butter and oil helps the potatoes brown beautifully while packing in extra flavor.
Step 2: Cook the Hashbrowns
Spread the shredded hashbrowns evenly across the skillet and then gently press them down with a spatula. This step is key for achieving extra crunch! Let them cook without stirring for about 5 to 7 minutes. Peek underneath—once the bottom is gloriously golden and crispy, use your spatula to carefully flip the hashbrowns or give them a gentle stir. Cook another 4 to 5 minutes until the other side is crispy and the inside is perfectly tender. Season liberally with salt and black pepper.
Step 3: Add Cheddar and Bacon
Lower the heat and shower the hot hashbrowns with a generous handful of shredded cheddar cheese and cooked bacon. Pop a lid on the skillet for 1 to 2 minutes so the cheese turns completely melty and luscious, fusing all the ingredients together. The smell at this point is absolutely irresistible!
Step 4: Finish & Load Them Up
Remove the skillet from the heat. Spoon sour cream over the hot hashbrowns and scatter a handful of sliced green onions on top. Feeling bold? Now’s the time for those optional toppings—diced tomatoes for brightness, jalapeños for kick, or a few shakes of hot sauce for fiery flavor. Serve your loaded hashbrowns immediately so every bite is hot, gooey, and loaded with goodness.
How to Serve Loaded Hashbrowns
Garnishes
Loaded hashbrowns practically beg for creative garnishes! Classic green onions and sour cream are musts, but don’t hold back. Fresh herbs like chives or parsley can add a cool, herby finish. A final sprinkle of extra cheese or crushed black pepper turns up both flavor and visual appeal for an Instagram-worthy plate.
Side Dishes
Serve your loaded hashbrowns with soft scrambled eggs or perfectly fried eggs for an epic breakfast. They also pair delightfully with juicy breakfast sausages, fresh fruit, or even a simple green salad. For a weekend brunch spread, set out a tray of pastries and some fruit juice to round things out.
Creative Ways to Present
You can layer loaded hashbrowns into a breakfast bowl with more toppings of your choice, or cut them into wedges like a potato pie for a fun, shareable appetizer. Try making mini hashbrown stacks for a brunch party, or even nestle a poached egg on top for an elegant twist. Let everyone add their own toppings from a build-your-own hashbrown bar!
Make Ahead and Storage
Storing Leftovers
If you have leftover loaded hashbrowns (a rare occurrence!), let them cool completely, then store them in an airtight container in the refrigerator for up to three days. They make fantastic snacks or next-day breakfast with minimal fuss.
Freezing
For longer storage, you can freeze cooked hashbrowns before adding the sour cream and green onions. Lay them flat on a tray to freeze individually, then transfer to a freezer-safe bag. They’ll keep nicely for up to two months.
Reheating
To keep the hashbrowns crisp when reheating, place them in a hot skillet with a little oil or butter until warmed through and crispy again. You can also use an oven or toaster oven at 375°F for about 10 minutes. Microwave works in a pinch, though the potatoes may lose some crunch.
FAQs
Can I use pre-cooked hashbrown patties instead of shredded potatoes?
Absolutely! Pre-cooked hashbrown patties make this recipe even faster. Just cook them until they’re crispy, then top with the cheese, bacon, and all your favorite loaded hashbrowns fixings.
Is there a vegetarian version of loaded hashbrowns?
Yes! Simply skip the bacon or use a plant-based bacon alternative. The cheese, sour cream, and fresh toppings still make these hashbrowns hearty and satisfying.
How do I get my hashbrowns extra crispy?
For super crispy loaded hashbrowns, be patient and avoid crowding the skillet. Make sure the potatoes are as dry as possible before cooking and resist the urge to stir—let them sit until the underside is deeply golden before flipping.
What’s the best cheese for loaded hashbrowns?
Sharp cheddar is a classic choice, but feel free to experiment with Monterey Jack, pepper jack, or even crumbled feta for a new twist on loaded hashbrowns. Blend cheeses for extra depth!
Can I add extra protein to make these a meal?
Definitely! Scrambled or fried eggs make a fantastic addition to loaded hashbrowns, and sautéed bell peppers or even leftover rotisserie chicken work beautifully too.
Final Thoughts
Once you try these flavor-packed loaded hashbrowns, you’ll understand why they’re on frequent breakfast (and brunch!) rotation in my own kitchen. This recipe brings together everything we love in comfort food: crispy potatoes, melty cheese, and bold toppings. Trust me, you’ll want to make an extra batch—everyone will be asking for seconds!
Print
Loaded Hashbrowns Recipe
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 2–3 servings
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
These loaded hashbrowns are a hearty and satisfying breakfast or brunch option. Crispy shredded potatoes are cooked until golden brown, then topped with melted cheddar cheese, crispy bacon, tangy sour cream, and fresh green onions. Customize with your favorite toppings for a delicious start to the day.
Ingredients
Hashbrowns:
- 3 cups shredded hashbrowns (fresh or frozen and thawed)
Additional Ingredients:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 cup chopped cooked bacon
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 2 green onions (sliced)
- Salt and black pepper to taste
- Optional toppings: diced tomatoes, jalapeños, hot sauce
Instructions
- Heat the skillet: Heat butter and olive oil in a large non-stick skillet over medium-high heat.
- Cook the hashbrowns: Spread the hashbrowns in the pan, press down, and cook until golden brown.
- Add toppings: Season with salt and pepper, then add cheddar cheese and bacon. Melt the cheese.
- Finish and serve: Top with sour cream, green onions, and any optional toppings. Serve hot.
Notes
- For a vegetarian version, skip the bacon or use a plant-based substitute.
- You can also use pre-cooked hashbrown patties instead of shredded potatoes.
- Add scrambled eggs or sautéed peppers for extra protein and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 1g
- Sodium: 380mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 45mg
