If you’re on the hunt for a breakfast side that brings undeniable comfort and flavor, this Loaded Hashbrowns with Bacon, Cheddar, and Green Onions Recipe will become your new go-to. Crisp on the outside, tender inside, and packed with savory bacon, melty cheddar, and fresh green onions, it’s the perfect harmony of textures and tastes that’ll have you savoring every bite. Whether you’re cooking for a lazy weekend brunch or a busy weekday breakfast, these hashbrowns turn simple ingredients into a show-stopping dish everyone will love.
Ingredients You’ll Need
Building a great dish starts with great ingredients, and luckily this recipe keeps it simple yet bold. Each component plays a vital role in bringing vibrant tastes, satisfying crunch, and beautiful color to your hashbrowns.
- Frozen shredded hashbrowns: The base of the dish, thawed for even cooking and crispiness.
- Shredded cheddar cheese: Adds rich, creamy meltiness with a slightly sharp bite.
- Cooked and crumbled bacon: Brings smoky, savory flavor and a salty crunch.
- Chopped green onions: Offers a fresh, mild oniony pop that brightens every forkful.
- Vegetable oil or butter: Used for frying, helping achieve that golden, crispy crust.
- Salt and pepper: Essential seasonings that enhance all the natural flavors.
- Sour cream: Served on the side or dolloped on top for cool creaminess and slight tang.
How to Make Loaded Hashbrowns with Bacon, Cheddar, and Green Onions Recipe
Step 1: Heat the Oil or Butter
Begin by warming 2 tablespoons of vegetable oil or butter in a large nonstick skillet over medium-high heat. Getting the pan hot enough ensures that the hashbrowns will crisp up beautifully instead of steaming.
Step 2: Cook the First Side of the Hashbrowns
Next, spread your thawed frozen shredded hashbrowns evenly across the skillet and press down lightly. Let them cook undisturbed for 5 to 7 minutes. Patience is key here — this is when the bottom forms its irresistible golden crust.
Step 3: Flip and Finish Cooking
Once the bottom is perfectly crispy, carefully flip the hashbrowns over to cook the other side for another 5 to 7 minutes until golden brown and tender through. Season both sides with salt and pepper to taste during this step for well-rounded flavor.
Step 4: Melt the Cheese
Sprinkle the shredded cheddar cheese evenly over the cooked hashbrowns, then cover the skillet with a lid. The residual heat will melt the cheese in just 1 to 2 minutes, creating a gooey, cheesy layer that’s downright irresistible.
Step 5: Add Bacon and Green Onions
Finally, generously top your cheesy hashbrowns with cooked, crumbled bacon and fresh chopped green onions. Serve immediately while warm, ideally with a side or dollop of cool sour cream to balance all those savory flavors.
How to Serve Loaded Hashbrowns with Bacon, Cheddar, and Green Onions Recipe
Garnishes
A simple dollop of sour cream adds a creamy tang that complements the salty bacon and melted cheddar perfectly. You can also add an extra sprinkle of green onions or even a handful of chopped fresh herbs like parsley or chives to brighten the dish even more.
Side Dishes
This recipe is a fantastic match for hearty breakfast plates. Pair your loaded hashbrowns with scrambled or fried eggs, crispy sausage links, or fresh fruit to balance richness with freshness. For a dinner twist, serve alongside grilled chicken or roasted veggies for a comforting, flavorful meal.
Creative Ways to Present
Transform this beloved Loaded Hashbrowns with Bacon, Cheddar, and Green Onions Recipe by shaping the cooked hashbrowns into individual patties and stacking them for an elegant yet rustic presentation. Alternatively, layer the hashbrowns in a casserole dish with extra cheese and bake for a fuss-free family meal everyone will devour.
Make Ahead and Storage
Storing Leftovers
You can store any leftover hashbrowns in an airtight container in the refrigerator for up to 3 days. Be sure to cool them completely before sealing to maintain the best texture when reheated.
Freezing
While best fresh, these loaded hashbrowns can be frozen. Flash freeze the cooked hashbrowns spread on a baking sheet for a couple of hours, then transfer to a freezer-safe bag or container. Use within one month for optimal flavor and texture.
Reheating
To bring leftovers back to life, reheat in a skillet over medium heat to restore crispiness rather than microwaving, which can make them soggy. Cover the pan for a minute or two if you want to melt any additional cheese again.
FAQs
Can I use fresh potatoes instead of frozen hashbrowns?
Absolutely! Shredded fresh potatoes work great but require squeezing out excess moisture for crispiness. Frozen hashbrowns are a convenient shortcut that deliver consistent results every time.
What type of bacon is best for this recipe?
Any cooked bacon you love will work, but thick-cut bacon adds an extra satisfying crunch and smoky flavor that beautifully complements the cheese and potatoes.
Can I make this recipe vegetarian?
Yes! Simply omit the bacon and consider adding sautéed mushrooms or smoked paprika for a similar savory depth without the meat.
Is this recipe suitable for meal prepping?
Definitely. These loaded hashbrowns reheat well and can be portioned out for quick breakfasts throughout the week. Just keep the sour cream separate to add fresh when serving.
How can I make this dish spicier?
For a little kick, sprinkle some crushed red pepper flakes when seasoning, or top with diced jalapeños or a drizzle of hot sauce before serving.
Final Thoughts
There’s something wonderfully satisfying about this Loaded Hashbrowns with Bacon, Cheddar, and Green Onions Recipe that turns everyday ingredients into a crowd-pleasing hit. Whether you’re serving it for breakfast, brunch, or a comforting snack, it’s bound to become a treasured recipe you reach for again and again. So grab your skillet, gather those ingredients, and treat yourself to a dish that feels like a warm hug on a plate.
Print
Loaded Hashbrowns with Bacon, Cheddar, and Green Onions Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
These loaded hashbrowns are a crispy, cheesy, and savory breakfast favorite featuring golden shredded potatoes topped with melted cheddar, crispy bacon, and fresh green onions, served with a dollop of sour cream for extra creaminess.
Ingredients
Hashbrowns
- 4 cups frozen shredded hashbrowns, thawed
- 2 tbsp vegetable oil or butter
- Salt and pepper, to taste
Toppings
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped green onions
For Serving
- 1/2 cup sour cream
Instructions
- Heat the skillet: Heat oil or butter in a large nonstick skillet over medium-high heat, ensuring the cooking surface is evenly coated for crispiness.
- Cook the first side of hashbrowns: Spread the thawed hashbrowns evenly in the skillet and press down slightly. Cook undisturbed for 5–7 minutes until the bottom becomes golden and crispy.
- Flip and cook the other side: Carefully flip the hashbrowns and cook for another 5–7 minutes until the other side is also crispy and the hashbrowns are cooked through. Season with salt and pepper to taste.
- Add cheese and melt: Sprinkle shredded cheddar cheese evenly over the top of the hashbrowns. Cover the skillet with a lid and cook for 1–2 minutes until the cheese melts thoroughly.
- Top and serve: Remove the lid, then top the cheesy hashbrowns with the crumbled bacon and chopped green onions. Serve hot with sour cream on the side or dolloped on top for extra flavor.
Notes
- For crispier hashbrowns, avoid stirring them during cooking until you are ready to flip.
- Use a nonstick or well-seasoned skillet to prevent sticking and ensure even cooking.
- Thawing the hashbrowns before cooking helps achieve a crisp texture.
- Feel free to substitute cheddar cheese with your favorite cheese like Monterey Jack or pepper jack for a spicy twist.
- For a vegetarian option, omit the bacon or use vegetarian bacon substitutes.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
