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
Scale
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
