Pin it
I gotta tell you about my number one loaded hash brown creation that's totally transformed our weekend breakfast routine. These aren't regular hash browns - think of the most crunchy potatoes covered with all your go-to baked potato fixings. Each mouthful mixes golden crunchy potatoes with gooey cheese, crunchy bacon, and tangy sour cream. I whipped this up during a sluggish Sunday when standard hash browns just wouldn't do the trick.
What Makes Them Standout
Believe me these go way beyond normal hash browns. The super crunchy bottom loaded with all those tasty baked potato toppings it's breakfast heaven. My little ones who normally eat and run actually take their time with these. And they're super simple to throw together but look and taste like you slaved away all morning.
Your Ingredient List
Here's the stuff that makes these hash browns incredible. You'll want russet potatoes since they crisp up best. We need olive oil for that golden crunch some garlic and onion powder for taste and lots of cheese. For the top grab bacon sour cream green onions and chives. I sometimes drizzle a bit of melted butter at the end just cause we're worth it.
Cooking Steps
Start by heating your oven to 425°F. Wanna know the trick for extra crispy hash browns? Get every bit of water out of those potatoes. I bundle them in a clean dish towel and squeeze them super hard. Then mix them up good with olive oil and all our seasonings. Put them on your baking sheet but give them room they need space to get that nice crunch.
Nutritional Bits
For those keeping track each serving has around 350 calories. You'll get some good protein from the cheese and bacon plus those enjoyable carbs from potatoes. But honestly when food tastes this good who really cares? Life's about balance and these are definitely worth it.
Pin it
Pro Cooking Tricks
Want my trick for the crunchiest hash browns? Squeeze out every tiny bit of moisture from those potatoes. Don't skip this part it really matters. And make sure they're spread out on the baking sheet packed potatoes turn mushy not crunchy. Sometimes I push them down a little for an extra crisp bottom.
Switch Things Up
Don't be afraid to try different cheeses maybe pepper jack for some heat or aged parmesan for extra punch. No bacon around? Throw in some cooked mushrooms instead. My veggie friends really dig this version. You can even swap in sweet potatoes for something different just watch them they tend to brown quicker.
Prep Ahead Ideas
I usually get everything ready the night before it makes mornings way easier. Shred those potatoes keep them in water in the fridge just make sure to drain and dry them super well before cooking. All your toppings can be prepped too. Fresh ones taste best but leftovers warm up pretty good in a hot oven.
Storing Leftovers
These hash browns stay good in the fridge for about three days though they never last that long at my place. Want them crunchy again? Stick them in a hot oven for about 10 minutes. You can even freeze them just wrap them tight they'll last a couple months.
Great Pairings
We gobble these up for breakfast with some eggs and maybe extra bacon on the side. But they're not just for mornings they work great with dinner too. Try them next to a tasty steak or some grilled chicken. I'll sometimes serve them with a green salad just to feel a little healthier.
Common Questions
Folks always wonder if sweet potatoes work absolutely they do just watch them as they cook faster. Wanna skip the cheese? No problem they taste great plain too. And yes getting those potatoes super dry before cooking really is the secret to crispiness. Try flattening them on the pan it creates more spots to get crunchy.
Pin it
Frequently Asked Questions
- → How do I make them extra crispy?
- After shredding the potatoes, wring out all the water using a towel before seasoning and roasting.
- → Can I make them ahead of time?
- You can shred the potatoes earlier but keep them in cold water so they don't darken. Drain and dry before baking.
- → What kind of potatoes are best?
- Russets are the top choice because their starchiness delivers the crispiest texture compared to waxy types.