Loaded Hashbrowns Recipe
Make Loaded Hashbrowns Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hashbrown base
Toppings — savory
Toppings — cheese & finishing
Method
Hashbrown base
- 1
Prepare potatoes
If using frozen hashbrowns, thaw in refrigerator or at room temperature until pliable. Place shredded potatoes in several layers of clean kitchen towel or paper towels and squeeze firmly to remove as much moisture as possible. Excess moisture prevents browning and makes a soggy result.
- 2
Mix binder
In a large bowl combine the drained shredded potatoes, 1 beaten large egg, 2 tablespoons flour, 1 teaspoon salt, and 1 teaspoon black pepper. Mix until evenly distributed; the mixture should hold together when pressed. If too wet, add another teaspoon of flour.
- 3
Form patties
Divide the hashbrown mixture into 8 equal portions (about 1/2 cup each). Press each portion into a compact patty roughly 3-4 inches wide and 1/2 inch thick, shaping edges to hold together.
- 4
Cook patties
Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and 1 tablespoon butter. When the fat is shimmering, add 4 patties without overcrowding. Cook undisturbed for 4-5 minutes until deep golden and crisp on the bottom. Flip carefully with a spatula and cook the other side 3-4 minutes until golden and cooked through. Transfer to a baking sheet and keep warm in a 200°F (95°C) oven while you cook the remaining patties, adding remaining oil as needed.
Toppings — savory
- 5
Cook bacon
While hashbrowns cook, place 6 bacon slices in a cold skillet and cook over medium heat, turning occasionally, until crisp (about 8-10 minutes). Transfer to paper towels to drain, then chop or crumble into bite-sized pieces.
- 6
Sauté vegetables
Using the same skillet used for bacon (drain most bacon fat leaving about 1 tablespoon), add the diced onion and bell pepper (and minced jalapeño if using). Sauté over medium heat for 4-5 minutes until softened and lightly caramelized. Remove from heat and set aside.
Toppings — cheese & finishing
- 7
Assemble and melt cheese
Arrange cooked hashbrown patties on an oven-safe sheet or skillet. Top each patty with a spoonful of the sautéed vegetables and a generous sprinkle of crumbled bacon. Divide 1.5 cups shredded cheddar and 1/2 cup Monterey Jack evenly over the patties. Place under a preheated broiler (or in a 425°F / 220°C oven) for 1-3 minutes until cheese is melted and bubbly — watch closely to avoid burning.
- 8
Garnish and serve
Remove the loaded hashbrowns from the oven. Dollop about 1 tablespoon sour cream on each patty (or serve sour cream alongside). Sprinkle with sliced green onions and drizzle hot sauce to taste if desired. Serve immediately while hot and crispy.