Loaded Layered Hash Browns
These delicious loaded has browns involve everything you love. Learn how to make this easy recipe with our video!
- SERVES
- 6
- COOK TIME
- 25 Min
Our Loaded Layered Hash Browns have everything you could possibly want packed into each bite. Don't be surprised at how fast this breakfast favorite disappears.
Hash browns are already a staple at the breakfast table but this version kicks it up several notches! What makes it "loaded" hash browns? Well, layers of crispy hash browns are accompanied by lots of cheddar cheese, rich bacon, flavorful scallions, and just the right amount of salt and pepper to bring it all together.
There's no way that anyone in your house will continue sleeping when they smell these loaded hash browns cooking. Plus, it's easy enough to make any day of the week even though it tastes like a Sunday brunch delicacy.
Click play to watch our video tutorial, then scroll down to get the exact ingredients, measurements, and instructions to make your own tasty hash brown breakfast.
What You'll Need
- 1 (30-ounce) bag frozen shredded hash brown potatoes, thawed
- 3 scallions, thinly sliced (with 1 tablespoon reserved for garnish)
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoon vegetable oil, divided
- 2 cup shredded Cheddar cheese, divided
- 1/4 cup bacon bits, divided
Loaded Layered Hash Browns Instructions
- In a large bowl, combine potatoes, scallions, salt, and pepper.
- In a 10-inch skillet over medium-high heat, heat 2 tablespoons oil until hot. Spread 3 cups of potato mixture evenly over bottom of skillet; press down with a spatula.
- Top with 1-1/2 cups cheese and 2 tablespoons bacon bits. Spread remaining potatoes on top; press down with the spatula.
- Cook 12 to 15 minutes, or until potatoes are well browned and crisp. Loosen edge of potatoes with the spatula. Place a large plate upside down over skillet; carefully turn skillet upside down over plate to remove potatoes.
- In the same skillet, heat the remaining 2 tablespoons oil. Slide potatoes from the plate into skillet so the uncooked side is down. Cook 10 to 15 minutes, or until potatoes are well browned and tender.
- Slide onto serving plate. Sprinkle with remaining 1/2 cup cheese, reserved 1 tablespoon scallions, and remaining 2 tablespoons bacon bits. Cut into wedges and serve.
Notes
- Serve with a side of sour cream -- wow!
- If you liked this potato recipe, you'll love our casserole dish for Utah's Best Funeral Potatoes.