Fully Loaded Hashbrowns
Okay, Let’s Talk: Why I Can’t Stop Making These Hashbrowns
You ever crave something that, honestly, just hits like a warm blanket on a drizzly Sunday? That’s me with these fully loaded hashbrowns. I first put this together after a rather questionable camping trip—think rain, soggy firewood, and a bag of potatoes I really didn’t want to drag home. I figured, what if I just threw every good breakfast thing into the pan and called it a meal? Now it’s legendary in my family (or, well, infamous for filling up the most pans in the sink). For real, there’s something a little wild about using up leftovers this way. Oh, and if you’re picturing a fancy brunch, dial those expectations back and grab your biggest skillet, because things might get a little messy. But that’s half the fun, yeah?
Why You’ll Probably Love This Even If You’re Skeptical
I make this when I want to basically pretend breakfast is a party. My family goes a bit mad for it—maybe partly because it only comes out on weekends when everyone’s home and nobody’s in a rush. The cheese gets melty, the potatoes crisp up enough to make you want seconds… or thirds. (And let’s be honest, more cheese fixes almost any kitchen disaster.)
But mostly I love it because it’s forgiving; missed a step? It’ll turn out fine. Once, I panicked because I dropped a few eggshells in—strangely, nobody noticed but me. The key is, don’t sweat the little stuff. And get ready to accept that your stovetop will look like a food crime scene—mine always does.
What You’ll Need (Or What I Usually Dig Out of the Fridge)
- About 4 good-sized russet potatoes, peeled & shredded (no russets? Yukon golds are great too. I’ve cheated with frozen hashbrowns more than I’ll admit—works a charm.)
- 1 big onion, diced. Or half, if you can’t be bothered. Red onion’s fine—once I used shallots, hardly any difference.
- 3-4 strips of bacon, cooked & crumbled (or skip for veggie version—swap in mushrooms or veggie sausage. If you spot a wild pack of chorizo on sale, that’s wild in here too.)
- 1 bell pepper, any color, chopped (I favour green, but yellow is what I had last week—tasted brighter, if you know what I mean.)
- 1 cup shredded cheddar cheese (plus more to “test” while you cook—seriously, who stops at one cup?)
- 2 to 3 eggs (my grandma always pushed for free-range; I, uh, just use what’s in the fridge)
- A solid pat of butter (a tablespoon, give or take, depends if the pan looks dry)
- Big handful of green onions or scallions
- Salt and pepper (if I remembered; sometimes I only realize at the end – honest mistake!)
- Optional: hot sauce, sour cream, salsa, or a little handful of jalapenos if you’re feeling wild
How I Actually Make Them (Not Always in This Order…)
- First, prep your potatoes. If you’re shredding by hand, take a tea towel and squeeze all the water out. (I forgot once & ended up with potato soup. Still edible, but not ideal!)
If using frozen hashbrowns, just thaw & you can skip the wringing-out mess.
- Fry up your bacon in a large skillet till crispy, then set aside. Don’t even think about tossing the bacon grease—cook the potatoes in that for next-level flavour. (Unless you’re going meatless, then just use butter or oil. I sometimes do both, for good luck.)
- Chuck in your onions and peppers. Sauté till soft-ish; if you get distracted and they start browning, that’s even better, in my book.
- Add the shredded potatoes in a big, satisfying pile. Try to flatten it with your spatula. Add salt, pepper, and let them sit till the bottom gets that lovely golden crust. This is where I usually sneak a crispy bite (chef’s privilege!). If it looks weird at this point—don’t worry, it always comes together in the next step.
- After a few minutes, give it a gentle flip in large sections. Don’t stress if it breaks, these things aren’t meant to look perfect. Sprinkle the bacon (or veggie stuff) back in, toss again lightly.
- Make 2–3 little wells in the hashbrowns and crack in your eggs. Cover the pan for a few minutes so the eggs steam and set.
Or, actually, sometimes I just scramble and pour the eggs over top—depends how rebellious I’m feeling. - Sprinkle cheese everywhere—don’t be shy. Cover for another minute to get it all gooey.
Then, pile on scallions, more pepper, and whatever extras you fancy.
Some Notes I’ve Accidentally Learned
- If you don’t dry the potatoes out, they go a bit mushy. Not a tragedy, just different.
- Too much cheese makes it hard to get crispy bits, but honestly, who cares?
- Covering the pan kind of steams the potatoes, so it’s a bit of a balancing act; sometimes I forget and walk away—just give it a stir and nobody will know.
If You’re Feeling Adventurous (Or Curious About My Kitchen Fails)
- Tried this with sweet potatoes once. Result: good if you like dessert for breakfast, but my crew prefers classic.
- One time I tossed in leftover pulled pork. That was a winner. I wouldn’t suggest tuna though—did it once. Not my proudest moment. If you want more inspiration, Serious Eats has some creative spins.
- I’ve also done a veggie version with black beans and corn, sort of a Southwestern thing; top with avocado and salsa.
What If You Don’t Have That One Tool?
A big skillet is ideal, but you can get away with a baking sheet in the oven (just spread the mix out, bake at around 425°F/220°C until golden, about 25 min). I did it once on a camping stove; flavor was good, my patience wasn’t. Also, I saw someone use a waffle iron—haven’t tried yet, but that’s the kind of thing that would show up on Food52’s experiments.
How Long Do These Actually Last?
Officially, they’ll keep in the fridge for three days (airtight container and all that). But, truthfully, in my house they barely survive breakfast—leftovers get raided for midnight snacks. If you want them crispy again, reheat in a frying pan, not a microwave. That’s just my take.
How Do We Eat Them? (My Family’s Unwritten Law)
You could serve these as is, but why stop there? We top with more cheese, dollops of sour cream, a bit of hot sauce, and a handful of chives (because something green feels like you tried). They’re brilliant with a side of baked beans, or—my secret vice—spooned into a tortilla like a breakfast burrito. Sunday brunch isn’t complete without a big pot of coffee alongside. Or, hey, pineapple juice if you’re going for a wild morning.
The “Oops, I Messed Up” Pro Tips
- I once tried rushing the potatoes on high heat—burned outside, raw inside. Medium-low is better, even if you’re hungry.
- Forgot to season at the start? Just add a bit more cheese and smile confidently.
- Honestly, cleaning the pan right after is a must. Next day, it’s like cement (learned the hard way).
A Few Questions People Have Actually Asked Me (No, Really!)
- Can you prep these ahead of time?
- Sort of! Shred the potatoes and keep them in cold water in the fridge overnight, then drain and dry before frying. But, taste is best fresh. I’ve tried microwaving day-old hashbrowns and… well, they were edible.
- How spicy can I make it?
- Up to you. I throw in jalapenos or a dash of Cholula (pretty sure I’m supposed to say ‘to taste,’ but this one’s a free-for-all). Oh, and don’t judge me for adding a pinch of cayenne.
- Is it gluten-free?
- Yep, as long as nothing sneaky goes in. Just double check on the sausage brands if you’re getting fancy.
- What if my hashbrowns are falling apart?
- That’s the whole idea! But honestly, if you want it firmer, press it harder in the pan and leave it be. It’ll crisp up. Just don’t poke it every few minutes like I do out of impatience.
- Can I freeze leftovers?
- You could, but I find it gets weirdly spongey after thawing. Maybe good for a hangover breakfast when you aren’t picky?
Side note, if you’re looking for a solid hashbrown base recipe, I still find Bon Appetit’s classic version super helpful. But don’t take anyone’s word as gospel—cooking’s half science, half controlled chaos.
Ingredients
- 4 cups frozen shredded hashbrowns, thawed
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 2 green onions, sliced
- 1/2 cup sour cream
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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1Heat vegetable oil in a large nonstick skillet over medium-high heat.
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2Spread hashbrowns evenly in the skillet, season with salt and pepper, and cook undisturbed for 6-8 minutes until golden brown on the bottom.
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3Carefully flip the hashbrowns and cook for another 6-8 minutes until crispy and browned.
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4Sprinkle cheddar cheese evenly over the hashbrowns and cover the skillet until the cheese melts, about 2-3 minutes.
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5Top with crumbled bacon and sliced green onions.
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6Serve hot with a dollop of sour cream on each portion.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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