Loaded Hashbrowns Recipe
If you’re looking for the ultimate comfort food with plenty of flavor and a winning combo of textures, it’s hard to beat Loaded Hashbrowns. Imagine perfectly golden potatoes, gooey melted cheeses, smoky bacon, pops of fresh veggies, and a dollop of tangy sour cream all baked until bubbly and irresistible. These are the hashbrowns you’ll want to serve for breakfast, brunch, or any time you’re craving something hearty and delicious—trust me, one bite and you’ll understand why my friends always beg me for this recipe!
Ingredients You’ll Need
Loaded Hashbrowns are wonderfully simple but packed with essential elements that build layers of taste, crunch, and creaminess. Here’s a breakdown of what you’ll need and why each piece matters for this crave-worthy dish:
- Frozen shredded hashbrowns (4 cups, thawed): The classic base for that signature crispy-chewy texture—be sure to thaw for even cooking.
- Unsalted butter (3 tablespoons): Brings rich flavor and helps those hashbrowns turn beautifully golden in the skillet.
- Salt (1/2 teaspoon): Just enough to wake up all the other flavors.
- Black pepper (1/4 teaspoon): Adds subtle heat and depth—fresh cracked is best!
- Garlic powder (1/2 teaspoon): Rounds out the richness and gives a gentle savoriness to every bite.
- Sour cream (1/2 cup): This secret weapon adds tang and makes the finished dish extra creamy without feeling heavy.
- Shredded cheddar cheese (1/2 cup): Offers bold flavor and that coveted cheese pull factor.
- Shredded Monterey Jack cheese (1/2 cup): So creamy and melty—perfect for balancing the sharp cheddar.
- Bacon, cooked and crumbled (4 slices): Saltiness plus crunch! Reserve some for the glorious topping.
- Green onions, sliced (2): Fresh, mild bite and a pop of color to brighten things up.
- Diced bell pepper (1/4 cup): Adds sweetness and a bit of texture contrast—red, yellow, or orange work equally well.
- Fresh parsley, chopped (2 tablespoons): The finishing flourish for color and a fresh-from-the-garden vibe.
How to Make Loaded Hashbrowns
Step 1: Prep Your Oven and Dish
Start by preheating your oven to 400°F (200°C) and greasing a 9×9-inch baking dish. This ensures everything will bake evenly and come out of the pan without clinging—nobody wants to leave cheesy hashbrowns stuck behind!
Step 2: Sauté the Hashbrowns
Melt your unsalted butter in a large skillet over medium heat. Toss in your thawed hashbrowns, sprinkle with salt, black pepper, and garlic powder, then cook for 6 to 8 minutes, stirring occasionally. You want those potatoes to take on a beautiful light golden hue—a little crunch here makes all the difference in the finished dish.
Step 3: Mix in the Creamy & Cheesy Goodness
Once the hashbrowns are lightly golden, transfer them to your prepared baking dish. Stir in the sour cream, half of the cheddar and Monterey Jack cheeses, half of the bacon, the green onions, and diced bell pepper. Mix it all until everything is happily combined and evenly distributed. This is where Loaded Hashbrowns transform into a true comfort-food masterpiece.
Step 4: Add Your Toppings
Smooth out the mixture in the baking dish, then sprinkle on the rest of the cheeses and bacon. It gives your bake that unforgettable bubbling crust and depth. Trust me, nobody ever passes up the crispy cheese edges on top!
Step 5: Bake Until Hot and Bubbly
Pop your dish into the oven, uncovered, and bake for about 20 to 25 minutes. You’re looking for that cheese to be hot, melty, and a little golden around the edges. The aroma will tell you when it’s just right—it’s the kind of scent that draws a crowd to the kitchen.
Step 6: Finish with Freshness
Once out of the oven, garnish with the chopped parsley and, if you’re feeling extra, add an extra swirl of sour cream. This final step brightens everything up and makes the dish look as tempting as it tastes.
How to Serve Loaded Hashbrowns
Garnishes
For a finishing touch, sprinkle over more fresh parsley, scatter a few extra green onion slices, or dollop on some cold sour cream right before serving. These bright, fresh toppers balance the rich and cheesy depth of the Loaded Hashbrowns and make the dish truly pop.
Side Dishes
Loaded Hashbrowns play beautifully with all sorts of sides! Pair them with scrambled eggs for breakfast, crisp salad and fruit for brunch, or even roasted veggies if you’re serving them as a dinner side. They’re hearty enough to stand on their own but shine alongside lighter, brighter plates.
Creative Ways to Present
Turn Loaded Hashbrowns into the star of the show: scoop portions into individual ramekins for a brunch buffet, serve with small bowls of toppings (think extra bacon bits, jalapeños, or salsa), or ferry the dish straight to the table in your prettiest baking dish. For grab-and-go fun, shape the hashbrowns in a muffin tin before baking—mini versions are always a hit!
Make Ahead and Storage
Storing Leftovers
Leftover Loaded Hashbrowns keep well in the fridge. Once cooled, cover the dish tightly or transfer to an airtight container. They’ll stay fresh and delicious for up to three days, making them perfect for a quick weekday breakfast or side.
Freezing
If you’d like to stash some away, let your hashbrowns cool completely, then wrap the portions in plastic wrap and foil or use a freezer-safe container. They’ll keep their flavor and texture up to two months—just be sure to label with the date, so you always know when you’re grabbing that little taste of comfort food heaven.
Reheating
To reheat, simply place your Loaded Hashbrowns in a 350°F (175°C) oven, covered with foil, for about 15 minutes, or until heated through. Individual portions can go in the microwave for quick breakfasts, just use short intervals to keep the potatoes from drying out.
FAQs
Can I use fresh potatoes instead of frozen hashbrowns?
Absolutely! Just peel and shred about four medium russet potatoes, then squeeze out the excess water using a clean kitchen towel. This will give you fresh, fluffy potatoes that work perfectly in this recipe.
How can I make Loaded Hashbrowns vegetarian?
Easy swap: simply leave out the bacon or use your favorite plant-based bacon alternative. The cheeses, sour cream, and vegetables are already vegetarian-friendly, so everyone can still enjoy that classic creamy, cheesy flavor.
What other cheeses can I use if I don’t have cheddar or Monterey Jack?
You can substitute with Colby Jack, mozzarella, or even pepper jack if you want a spicier bite. The main thing is to have a mix of a melty cheese and something with a little sharpness for balance.
Can I add extra veggies to this recipe?
Loaded Hashbrowns are super adaptable—feel free to toss in diced mushrooms, chopped spinach, jalapeños for heat, or even some cooked broccoli florets for a twist. Just be sure any added vegetables are cooked and well-drained so the bake stays creamy, not watery.
Why are my hashbrowns not getting crispy?
Make sure to thaw the shredded hashbrowns completely and pat off extra moisture before sautéing. Cooking them in enough butter and giving them space in the skillet helps develop those crispy edges everybody loves!
Final Thoughts
Loaded Hashbrowns always bring big smiles and empty plates at gatherings, brunches, or even on a cozy weeknight. With layers of flavor and irresistible comfort in every forkful, this dish is simply too good not to try. Give them a whirl, and soon you’ll have your own crowd of fans clamoring for seconds!
Print
Loaded Hashbrowns Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
These loaded hashbrowns are a delicious twist on a classic breakfast favorite. Cheesy, savory, and packed with flavor, this dish is perfect for a hearty morning meal or a side dish at brunch.
Ingredients
Main Ingredients:
- 4 cups frozen shredded hashbrowns (thawed)
- 3 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
Additional Ingredients:
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 4 slices bacon, cooked and crumbled
- 2 green onions, sliced
- 1/4 cup diced bell pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C). Grease a 9×9-inch baking dish.
- Sauté Hashbrowns: In a large skillet, melt butter over medium heat. Add hashbrowns, salt, pepper, and garlic powder. Cook for 6–8 minutes until lightly golden.
- Prepare Mixture: Transfer hashbrowns to the baking dish. Stir in sour cream, half of the cheddar, half of the Monterey Jack, half of the bacon, green onions, and bell pepper until combined.
- Top and Bake: Spread mixture evenly. Sprinkle remaining cheeses and bacon on top. Bake uncovered for 20–25 minutes until hot and bubbly with a golden crust.
- Garnish and Serve: Garnish with parsley and extra sour cream if desired.
Notes
- You can prepare this dish ahead of time and refrigerate before baking.
- For a spicier option, consider adding diced jalapeños or a drizzle of hot sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Side Dish
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 55 mg
