Idaho

Loaded Hash Browns

In the potato capital of America, hash browns are serious business. These Idaho-style loaded hash browns start with perfectly crispy shredded potatoes, then pile on sharp cheddar cheese, crispy bacon, cool sour cream, and fresh chives. It's everything you love about a loaded baked potato, transformed into the ultimate breakfast.

⏱ Total 35min 🍴 Serves 4 ⭐ Easy 🥔 Potato Power

Equipment Needed

🍳 Cast Iron Skillet
🥣 Box Grater
🥩 Spatula
🍽 Paper Towels
🥣 Large Bowl

Instructions

1

Prep the potatoes: Peel the Idaho russet potatoes and shred using the large holes of a box grater. Work quickly to prevent browning, or keep shredded potatoes in cold water.

2

Remove excess moisture: Place shredded potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This is crucial for crispy hash browns - wet potatoes will steam instead of crisp.

Tip: Idaho russets have high starch content, which makes them perfect for crispy hash browns. Don't skip the squeezing step!
3

Season the potatoes: Transfer dried potatoes to a bowl and toss with salt, pepper, and garlic powder. The seasoning should be distributed evenly throughout.

4

Heat the skillet: Heat butter and oil in a large cast iron skillet over medium-high heat until the butter is melted and bubbling. The combination of butter (flavor) and oil (high smoke point) is ideal.

5

Cook the hash browns: Spread potatoes evenly in the skillet and press down firmly with a spatula. Cook without disturbing for 5-6 minutes until the bottom is deep golden brown and crispy.

6

Flip the hash browns: Using a large spatula (or plate method), carefully flip the hash brown cake. Add more butter if needed. Cook another 5-6 minutes until the second side is equally crispy.

7

Add the cheese: Reduce heat to medium-low. Sprinkle shredded cheddar evenly over the hash browns. Cover with a lid or foil and cook 2-3 minutes until cheese is melted and gooey.

8

Add remaining toppings: Remove lid and scatter crumbled bacon over the melted cheese. Add dollops of sour cream across the top.

9

Garnish and serve: Sprinkle fresh chives generously over everything. Cut into wedges and serve directly from the skillet. Top each portion with a fried egg for the ultimate Idaho breakfast experience.

💡 Pro Tips & Variations

  • Use Idaho russets: Idaho potatoes have the ideal starch content for hash browns. They crisp beautifully and have excellent potato flavor.
  • Dry, dry, dry: The secret to crispy hash browns is removing all moisture. Squeeze those potatoes until no more liquid comes out.
  • Don't touch them: Let the hash browns cook undisturbed. The crust forms when potatoes have time to develop contact with the hot pan.
  • Cast iron is best: A well-seasoned cast iron skillet provides even heat and the best crust. Preheat it thoroughly before adding potatoes.
  • Go loaded: In Idaho, more toppings are better. Add diced ham, mushrooms, peppers, or whatever sounds good.
  • Breakfast for dinner: These loaded hash browns make an excellent dinner served with eggs any style.
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