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A sunny side up egg surrounded by fully loaded hashbrowns with melted cheddar, crispy bacon, green onions, and a drizzle of sour cream on a plate.
Tina

Fully Loaded Hashbrowns

Crispy golden hashbrowns loaded with melted cheddar, bacon, eggs, green onions, and sour cream, a hearty, flavor-packed dish that’s perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 3 serving
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 large russet potatoes peeled and grated
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon butter + 1 tablespoon oil for frying
Toppings:
  • ½ cup shredded cheddar cheese
  • 4 strips bacon cooked and crumbled
  • 2 eggs fried or scrambled, your call!
  • 2 green onions sliced
  • 2 tablespoon sour cream or mayonnaise
  • Optional: jalapeños avocado slices, hot sauce, chives

Method
 

  1. Grate the potatoes and rinse them under cold water to wash off extra starch. Squeeze the grated potatoes dry using a clean kitchen towel or paper towels. Heat butter and oil in a large skillet over medium heat. Spread the potatoes evenly in the skillet and press them down lightly. Season with salt and pepper.
  2. Cook for 5–7 minutes, until the bottom is golden and crispy. Flip carefully (in sections if needed) and cook the other side until crispy.
  3. Sprinkle cheese on top while the hashbrowns are hot so it melts.
  4. Add bacon, eggs, green onions, and a spoonful of sour cream.
  5. Top with extras like avocado, hot sauce, jalapeños, or chives.
  6. Serve right away while the bottom is still crisp and the top is rich and melty.