Loaded Smashhash Recipe

Prepare potatoes

Peel (optional) and grate the russet potatoes on the large holes of a box grater. Transfer grated potatoes to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Measure 2 cups of the drained grated potato for the recipe.

Sweat onion

Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large nonstick or cast-iron skillet over medium heat until butter melts and sizzles. Add 1/2 cup finely diced yellow onion and sauté 4–6 minutes until translucent and beginning to caramelize.

Cook potatoes

Add the drained grated potatoes to the skillet, spreading into an even layer. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Press down lightly with a spatula and cook undisturbed 6–8 minutes over medium heat so a golden crust forms on the bottom.

Add bacon and finish hash

Stir in 3/4 cup chopped cooked bacon and continue cooking, stirring occasionally, 3–4 more minutes until potatoes are cooked through and most edges are crisp. Add remaining 1 tablespoon butter, let it melt and coat the potatoes. Taste and adjust seasoning.

Form and smash patties

Using a large spoon or a 1/3-cup measure, portion the hot hash into four even mounds in the skillet (or two skillets if needed), leaving space between them. Using the bottom of a spatula or a flat metal press, firmly press each mound into a 3–4 inch round about 1/2 inch thick to create a good contact with the pan. Increase heat to medium-high and cook undisturbed 2–3 minutes until the undersides are very crisp and brown.

Flip and add cheese

Carefully flip each smashed hash with a spatula. Immediately spread 1/2 tablespoon cream cheese onto each patty, sprinkle about 1/4 cup shredded cheddar over each (divide the 1 cup across patties), and let cook 1–2 minutes so cheese melts and binds to the potato. If skillet is sticking, add the optional 1 tablespoon butter before flipping.

Fry eggs

In a separate skillet, melt a little butter or oil over medium heat. Crack 4 eggs and fry to your desired doneness (sunny-side up recommended) so the yolks remain runny — cook 3–4 minutes until whites are set. Season eggs lightly with salt and pepper.

Assemble and finish

Carefully transfer each cheesy smashed hash to serving plates. Top each with a fried egg. Dollop 2 tablespoons sour cream divided across the plates (about 1/2 tablespoon per hash) and drizzle 1 teaspoon hot sauce divided. Scatter sliced pickled jalapeños (about 1/2 tablespoon per hash), 3 thinly sliced scallions per hash (divide evenly), chopped chives, and a light dusting of 1/2 teaspoon smoked paprika over the top. Add extra bacon pieces if desired.

Serve

Serve immediately while hot so yolks run over the crispy edges. Provide extra hot sauce, sour cream, and scallions at the table.