Loaded Hash Browns: A Comforting Breakfast Classic

I’ve always found joy in turning simple ingredients into dishes that warm the heart. When I left my home country, I carried a love for comforting flavors that reminded me of family gatherings. Loaded Hash Browns quickly became a favorite in my kitchen a crispy, golden base topped with melty cheese, smoky bacon, and creamy sour cream. This dish feels like a hug on a plate, blending nostalgia with the excitement of experimenting with new toppings. Inspired by my Brazilian roots, I’ve added a unique twist to this classic, making it a perfect way to start your day with love and flavor.

History

Hash browns trace their origins to 19th-century Europe, where grated potato dishes were popularized in Switzerland as “rösti.” By the early 20th century, hash browns became a breakfast staple in the United States, especially in diners, where their crispy texture made them a perfect canvas for toppings. The “loaded” version, inspired by loaded baked potatoes, emerged in American cuisine, combining cheese, bacon, and creamy garnishes for an indulgent twist. Today, loaded hash browns are a beloved comfort food worldwide, with global variations incorporating local flavors.

Why You’ll Love It

This Loaded Hash Browns recipe is a breeze to make, requiring just a few ingredients and under 30 minutes. Its crispy potato base and rich toppings evoke the cozy nostalgia of diner breakfasts, making it a hit for kids and adults alike. Whether you’re hosting a brunch or craving a hearty side, the versatility of toppings from classic cheesy bacon to a Brazilian-inspired guaraná-spiced version lets you customize it to your taste. Plus, with options for skillet, air fryer, or oven cooking, it’s perfect for any kitchen setup.

Ingredients

For the Hash Brown Base (Serves 4)

• 4 cups (600 g) frozen shredded hash browns, thawed, or 4 frozen hash brown patties
• 3 tablespoons (45 ml) vegetable oil (or olive oil for skillet method)
• 1/2 teaspoon (2.5 g) kosher salt
• 1/4 teaspoon (1 g) black pepper
• Optional: 1/4 teaspoon (1 g) guaraná-spiced salt (mix 1/4 tsp guaraná powder with 1 tsp salt) for a Brazilian flair

For Classic Cheesy Bacon Topping

• 1 cup (100 g) shredded cheddar cheese
• 4 slices (100 g) bacon, cooked and crumbled
• 1/4 cup (60 g) sour cream
• 2 tablespoons (10 g) chopped green onions
• Optional: 1/4 teaspoon (1 g) smoked paprika

Recipe Steps

1. Thaw Hash Browns: Place frozen hash browns (shredded or patties) in a large bowl and thaw for 30 minutes at room temperature, or refrigerate overnight. For shredded hash browns, pat dry with a clean kitchen towel to remove excess moisture for crispiness.
2. Season Potatoes: Toss shredded hash browns with kosher salt, black pepper, and optional guaraná-spiced salt (if using). If using patties, sprinkle seasonings on both sides.
3. Cook Hash Browns (Choose One Method):
   • Skillet: Heat 3 tablespoons vegetable oil in a large non-stick skillet over medium-high heat (375°F/190°C). Spread shredded hash browns in an even layer or add patties. Cook for 5-7 minutes per side until golden and crispy, flipping carefully. Add more oil if needed.
   • Air Fryer: Preheat air fryer to 400°F/204°C. Lightly spray the basket with oil. Place patties or a thin layer of shredded hash browns in the basket. Cook for 8-10 minutes, flipping halfway, until crispy.
   • Oven: Preheat oven to 425°F/218°C. Spread hash browns on a greased baking sheet. Bake for 15-20 minutes, flipping halfway, until golden.
4. Add Toppings: Sprinkle shredded cheddar cheese and crumbled bacon over the hot hash browns. For skillet or air fryer, return to heat/air fryer for 1-2 minutes until cheese melts. For oven, place under broiler for 1-2 minutes.
5. Finish and Serve: Top with dollops of sour cream, chopped green onions, and a pinch of smoked paprika (if using). Serve immediately for maximum crunch and warmth.

Variations/Tips

• Brazilian Twist: Add guaraná-spiced salt to the hash browns and top with a drizzle of chimichurri sauce for a South American flair, inspired by Brazilian churrasco flavors.
• Veggie-Loaded: Sauté 1/2 cup diced bell peppers and onions with the hash browns, as suggested by Food.com, for a hearty, colorful variation.
• Spicy Kick: Swap cheddar for pepper jack and add a drizzle of hot sauce, per The Feed Feed’s suggestion, for a fiery twist.
• Vegetarian Option: Use plant-based bacon and vegan cheese for a meat-free version. Substitute sour cream with cashew cream.
• Make Ahead: Cook hash browns in advance and reheat in a 400°F/204°C oven for 5-7 minutes before adding toppings.
• Pro Tip: For extra crispiness, press shredded hash browns firmly in the skillet and avoid overcrowding the pan.
• Storage: Store leftover hash browns (without toppings) in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or air fryer. Add toppings fresh.

FAQs

Call-to-Action

These Loaded Hash Browns are a breakfast game-changer, and I can’t wait for you to try them! Whether you stick with the classic cheesy bacon topping or experiment with a Brazilian-inspired twist, this recipe is all about creating delicious memories. Head to Recipeslime.com to explore more comforting dishes, like our vibrant Brazilian Mounjaro Detox Drink, and share your hash brown creations with me. Let’s cook up some joy together!

Love customizable comfort food? Discover How to Make the Best Taco Potatoes

Loaded Hash Browns: A Comforting Breakfast Classic

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jana
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

These Loaded Hashbrowns with Different Toppings are a crispy, golden canvas for flavor, transforming simple shredded potatoes into a breakfast or brunch masterpiece. Whether you crave the comforting gooeyness of melted cheddar and bacon, the fiery kick of sriracha and creamy avocado, or the fresh, herbaceous burst of pesto and sun-dried tomatoes, this recipe offers three irresistible topping options. Perfect for a hearty weekend breakfast or a fun dinner side, these hashbrowns are customizable, quick to prepare, and packed with textures and tastes that make every bite unforgettable. Inspired by global flavors, including a Brazilian twist, this dish brings joy and creativity to your kitchen.

---

Ingredients

Scale 1x2x3x

For the Hashbrown Base (Serves 4)

• 4 cups (600 g) frozen shredded hashbrowns, thawed

• 3 tablespoons (45 ml) vegetable oil (or canola oil)

• 1/2 teaspoon (2.5 g) kosher salt

• 1/4 teaspoon (1 g) black pepper

• Optional: 1/4 teaspoon (1 g) guaraná-spiced salt (mix 1/4 tsp guaraná powder with 1 tsp salt) for a Brazilian flair

Topping Option 1: Classic Cheesy Bacon

• 1 cup (100 g) shredded cheddar cheese

• 4 slices (100 g) bacon, cooked and crumbled

• 1/4 cup (60 g) sour cream

• 2 tablespoons (10 g) chopped green onions

• Optional: 1/4 teaspoon (1 g) smoked paprika for extra flavor

Topping Option 2: Spicy Avocado Sriracha

• 1 ripe avocado (150 g), sliced or mashed

• 2 tablespoons (30 ml) sriracha sauce

• 1/2 cup (50 g) shredded pepper jack cheese

• 1 tablespoon (15 ml) fresh lime juice

• 2 tablespoons (10 g) chopped cilantro

Topping Option 3: Mediterranean Pesto

• 1/4 cup (60 g) store-bought or homemade pesto

• 1/4 cup (40 g) chopped sun-dried tomatoes (oil-packed, drained)

• 1/2 cup (50 g) crumbled feta cheese

• 2 tablespoons (10 g) chopped fresh basil

• Optional: 1 tablespoon (10 g) chopped kalamata olives for extra zest

Cook Mode Prevent your screen from going dark

---

Instructions

Prepare the Hashbrown Base

1. Thaw Hashbrowns: Place frozen hashbrowns in a large bowl and let thaw for 30 minutes at room temperature, or refrigerate overnight. Pat dry with a clean kitchen towel to remove excess moisture for maximum crispiness.

2. Season Potatoes: Toss the thawed hashbrowns with kosher salt, black pepper, and optional guaraná-spiced salt (if using) to evenly coat.

3. Heat Skillet: Heat 3 tablespoons of vegetable oil in a large, non-stick skillet or cast-iron pan over medium-high heat until shimmering (about 375°F/190°C).

4. Cook Hashbrowns: Spread the hashbrowns in an even layer in the skillet, pressing gently with a spatula to form a large patty or divide into 4 smaller patties. Cook for 5-7 minutes per side, or until golden brown and crispy. Flip carefully using a large spatula. If needed, add an extra tablespoon of oil before flipping.

5. Drain Excess Oil: Transfer cooked hashbrowns to a paper towel-lined plate to drain any excess oil. Keep warm in a 200°F/93°C oven while preparing toppings.

Add Toppings (Choose One or Mix and Match)

Classic Cheesy Bacon

6. Add Cheese and Bacon: Sprinkle shredded cheddar cheese and crumbled bacon evenly over the hot hashbrowns. Return to the skillet or place under a broiler for 1-2 minutes until the cheese is melted and bubbly.

7. Finish and Serve: Top with dollops of sour cream, chopped green onions, and a pinch of smoked paprika (if using). Serve immediately.

Spicy Avocado Sriracha

6. Add Cheese: Sprinkle shredded pepper jack cheese over the hot hashbrowns and return to the skillet or broiler for 1-2 minutes until melted.

7. Finish and Serve: Drizzle with sriracha sauce, top with avocado slices or mashed avocado, and sprinkle with lime juice and chopped cilantro. Serve immediately.

Mediterranean Pesto

6. Add Pesto and Feta: Spread a thin layer of pesto over the hot hashbrowns. Sprinkle with crumbled feta cheese and chopped sun-dried tomatoes.

7. Finish and Serve: Garnish with chopped fresh basil and optional kalamata olives. Serve immediately, warm or at room temperature.

Notes

• Crispy Hashbrowns: Removing moisture from the hashbrowns is key to crispiness. If time allows, wrap thawed hashbrowns in a clean kitchen towel and squeeze out excess liquid before seasoning.

• Make Ahead: Cook hashbrowns in advance and reheat in a 400°F/204°C oven for 5-7 minutes to restore crispiness before adding toppings.

• Substitutions: Use turkey bacon or plant-based bacon for a lighter or vegetarian option. Swap cheddar for Colby Jack or mozzarella in the Classic topping, or use vegan cheese for a dairy-free version.

• Brazilian Twist: The guaraná-spiced salt adds a subtle, energizing kick inspired by Brazilian cuisine. Find guaraná powder online or in specialty stores, or substitute with a pinch of cayenne for spice.

• Topping Variations: Mix and match toppings for a loaded hashbrown bar—try adding jalapeños, diced tomatoes, or even a fried egg for extra flair.

• Pro Tip: Cook hashbrowns in a cast-iron skillet for an extra crispy crust, and don’t overcrowd the pan to ensure even browning.

• Storage: Store leftover hashbrowns (without toppings) in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven. Toppings are best added fresh.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Side Dish
• Method: Pan-Frying
• Cuisine: American, Brazilian-Inspired

Nutrition

• Serving Size: 1/4 of recipe (approx. 200 g with toppings)
• Calories: 450 kcal
• Sugar: 2 g
• Sodium: 850 mg
• Fat: 32 g
• Saturated Fat: 12 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Protein: 14 g
• Cholesterol: 50 mg