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
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
Instructions
Prepare the Hashbrown Base
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.
Season Potatoes: Toss the thawed hashbrowns with kosher salt, black pepper, and optional guaraná-spiced salt (if using) to evenly coat.
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).
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.
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
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.
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
Add Cheese: Sprinkle shredded pepper jack cheese over the hot hashbrowns and return to the skillet or broiler for 1-2 minutes until melted.
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
Add Pesto and Feta: Spread a thin layer of pesto over the hot hashbrowns. Sprinkle with crumbled feta cheese and chopped sun-dried tomatoes.
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