Loaded Hash Browns Recipe

In a small bowl combine sour cream, mayonnaise, lime juice, lime zest, minced garlic, chopped cilantro and 1/4 tsp kosher salt. Whisk until smooth. Add up to 1 tsp water to reach a drizzling consistency. Taste and adjust lime or salt. Refrigerate until ready to serve.

Cook the bacon in a skillet over medium heat until crisp, about 8–10 minutes. Transfer to a paper towel–lined plate and crumble when cool enough to handle. Reserve 1 tablespoon bacon fat in the skillet (discard excess or save for another use).

In the same skillet over medium-high heat, add the crumbled sausage (if needed add 1 tsp oil). Break up with a spatula and cook until browned and cooked through, about 6–8 minutes. Remove sausage to a plate and set aside, leaving any rendered fat in the pan.

Add diced onion and peppers to the skillet and sauté in bacon/sausage fat over medium heat until softened and slightly caramelized, about 5–7 minutes. Season with a pinch of salt and pepper. Remove from heat and set aside with the cooked meats.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon oil. When the fat is shimmering, add half of the drained shredded hash browns, spreading into an even 1/2-inch layer. Press down firmly with a spatula.

Cook undisturbed until the bottom is deeply golden and crisp, 6–8 minutes. While the first layer cooks, melt the remaining 1 tablespoon butter and reserve to use for the second batch.

Flip the hash brown layer by inverting onto a large plate (or divide into sections and flip in the skillet) and slide back into the skillet to crisp the other side, 4–6 minutes. Transfer the cooked hash browns to a warm oven (200°F / 95°C) to keep warm while you cook the second batch. Repeat with the remaining 2 cups hash browns, using the reserved melted butter and oil, producing a second crisp layer.

Preheat oven to 350°F (175°C) if you prefer to melt cheese in oven; otherwise you can assemble in skillet. On a large serving platter or in the skillet, arrange both crisped hash brown layers side-by-side or stacked depending on preference.

Evenly distribute the cooked sausage, crumbled bacon, and sautéed onions & peppers over the hot hash browns. Sprinkle the shredded aged cheddar evenly over the top.

Melt Cheese (optional)

Place the assembled dish in the preheated oven for 3–5 minutes, or until cheese is melted. Alternatively, cover the skillet with a lid for 2–3 minutes over low heat to melt the cheese.

While cheese is melting, heat a small nonstick skillet over medium-low with 1 tsp butter or oil. Crack eggs into the skillet and cook sunny-side up until whites are set but yolks remain runny, about 3–4 minutes. Season eggs with a pinch of salt and pepper.

Top the melted-cheese hash browns with sunny eggs (one egg per serving). Garnish with sliced green onions and chopped cilantro. Drizzle cilantro-lime crema across the top or serve on the side.