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Fully Loaded Hashbrowns

Crispy, golden-brown hashbrown patties piled high with melted cheddar cheese, crispy bacon bits, sour cream, and fresh chives.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 patties
Course: Appetizer, Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Base & Toppings
  • 6 frozen hashbrown patties rectangular
  • 1 cup sharp cheddar cheese freshly grated
  • 0.5 cup Monterey Jack cheese freshly grated
  • 6 slices thick-cut bacon cooked crispy and crumbled
  • 0.33 cup sour cream full-fat
  • 3 tbsp fresh chives finely chopped

Equipment

  • Baking sheet
  • Parchment paper
  • Cheese Grater
  • Piping bag or zip-top bag

Method
 

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Place frozen hashbrown patties on the baking sheet in a single layer. Bake for 12 minutes, flip, and bake for another 10-12 minutes until deeply golden and crispy.
  3. While hashbrowns bake, mix the grated cheddar and Monterey Jack cheeses together in a bowl. Chop the cooked bacon and fresh chives.
  4. Remove the crispy hashbrowns from the oven. Immediately top each patty evenly with the mixed cheese.
  5. Return to the oven for 2 to 3 minutes until the cheese is completely melted and bubbly.
  6. Remove from the oven. Sprinkle the crumbled bacon over the melted cheese.
  7. Place sour cream in a zip-top bag, snip the corner, and drizzle heavily in a zig-zag pattern over the patties.
  8. Garnish generously with the fresh chopped chives and serve immediately.

Notes

For even crispier results, cook the hashbrown patties in an air fryer at 400°F (200°C) for 10-12 minutes before topping with cheese.