Instructions
Step 1: Cook the Hashbrowns
Heat vegetable oil in a large skillet over medium-high heat. Add the thawed hashbrowns, salt, and pepper. Spread evenly and press down slightly. Cook for 5-7 minutes per side, until crispy and golden brown.
Step 2: Melt the Cheese
Sprinkle shredded cheddar cheese over the hot hashbrowns. Cover for 1-2 minutes to melt the cheese completely.
Step 3: Cook the Bacon and Eggs
In a separate skillet, cook bacon until crispy. Remove, crumble, and set aside. Melt butter in the same skillet, crack in eggs, and cook to your liking.
Step 4: Assemble & Serve
Top the cheesy hashbrowns with crumbled bacon and chopped green onions. Carefully place a fried egg on each serving. Garnish with paprika, sour cream, or hot sauce (optional). Serve immediately!
Cook Notes
- For extra crispy hashbrowns, press them down firmly and avoid stirring too much.
- Feel free to experiment with different cheeses like pepper jack or mozzarella.
- Sunny-side up or over-easy eggs are perfect, but cook them to your preference.
Variations
1. Loaded Veggie Hashbrowns
Add sautéed bell peppers, mushrooms, or spinach to the hashbrowns.
2. Spicy Loaded Hashbrowns
Add red pepper flakes, jalapeño slices, or use pepper jack cheese for extra spice.
3. Sausage Hashbrown Breakfast
Substitute cooked breakfast sausage crumbles for the bacon.
Serving Suggestions
- Fresh fruit salad
- Buttered toast or English muffins
- Sliced avocado
Frequently Asked Questions
Can I Use Fresh Potatoes?
Yes! Shred fresh russet potatoes, soak in water for 10 minutes to remove excess starch, then drain and pat dry before cooking.
How to Store Leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat.
Can I Bake These?
Yes! Bake at 400°F (200°C) for 20-25 minutes, flipping halfway through. Add toppings and bake until the cheese melts.
Enjoy this hearty and flavorful Loaded Hashbrown Breakfast! Let us know how it turns out!
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