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
Scale
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
