Loaded Layered Hash Browns


Loaded Layered Hash Browns

These delicious loaded has browns involve everything you love. Learn how to make this easy recipe with our video!

Loaded Layered Hash Browns
25 Min

Our Loaded Layered Hash Browns have everything you could possibly want packed into each bite. Don't be surprised at how fast this breakfast favorite disappears.

Hash browns are already a staple at the breakfast table but this version kicks it up several notches! What makes it "loaded" hash browns? Well, layers of crispy hash browns are accompanied by lots of cheddar cheese, rich bacon, flavorful scallions, and just the right amount of salt and pepper to bring it all together.

There's no way that anyone in your house will continue sleeping when they smell these loaded hash browns cooking. Plus, it's easy enough to make any day of the week even though it tastes like a Sunday brunch delicacy. 

Click play to watch our video tutorial, then scroll down to get the exact ingredients, measurements, and instructions to make your own tasty hash brown breakfast.

What You'll Need

  • 1 (30-ounce) bag frozen shredded hash brown potatoes, thawed
  • 3 scallions, thinly sliced (with 1 tablespoon reserved for garnish)
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons vegetable oil, divided
  • 2 cups shredded Cheddar cheese, divided
  • 1/4 cup bacon bits, divided

Loaded Layered Hash Browns Instructions

  1. In a large bowl, combine potatoes, scallions, salt, and pepper.
  2. In a 10-inch skillet over medium-high heat, heat 2 tablespoons oil until hot. Spread 3 cups of potato mixture evenly over bottom of skillet; press down with a spatula.
  3. Top with 1-1/2 cups cheese and 2 tablespoons bacon bits. Spread remaining potatoes on top; press down with the spatula.
  4. Cook 12 to 15 minutes, or until potatoes are well browned and crisp. Loosen edge of potatoes with the spatula. Place a large plate upside down over skillet; carefully turn skillet upside down over plate to remove potatoes.
  5. In the same skillet, heat the remaining 2 tablespoons oil. Slide potatoes from the plate into skillet so the uncooked side is down. Cook 10 to 15 minutes, or until potatoes are well browned and tender.
  6. Slide onto serving plate. Sprinkle with remaining 1/2 cup cheese, reserved 1 tablespoon scallions, and remaining 2 tablespoons bacon bits. Cut into wedges and serve.


  • Serve with a side of sour cream -- wow!
  • If you liked this potato recipe, you'll love our casserole dish for Utah's Best Funeral Potatoes.

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These look really good. Thanks for the video. Seeing them prepared will help me when I get ready to make my own. I love hash browns and they can be difficult to prepare properly.

OMG! If I had frozen potatoes in the freezer right now, I would try this. I will be buying a bag the next time I go to the grocery store. I would like to ask, is it possible to use fresh grated potatoes and yield with the same results?

Hello! Before we answer, we want to say this hasn't been tried in the Test Kitchen so we can't guarantee the results. That being said, yes, we believe you can use fresh grated potatoes. You just want to make sure you squeeze out as much excess liquid as possible, or the hash browns will not get crispy. Enjoy!


Soooooo Goooood!

Leave a comment...I've printed recipes to try at the facility I work for. we always need new and inviting ideas for meals. Thank you so much for your quick and easy recipe's!

I do something very similar with real potatoes. Yes, I shred them, then I add Season-All, garlic powder, finely sliced red onion, some sea salt and pepper. When the one side is done (done in olive oil and butter) I flip it, (sometimes I will break it up a bit) and then add chopped broccoli, pile on the shredded sharp cheddar cheese and crumbled bacon bits. Cover for a minute to get the cheese melty and THEN I slide it out onto a plate. I've also added little red, green, yellow or orange colored chopped peppers when in season.

Wonder if this could be baked in oven like a pizza?

This can be baked in the oven, but it may not turn out as crispy as it would if made in a skillet.

We don't go down the frozen aisle too often. How would this be affected by instant hash browns?

Hi Wendy! We have only tried this recipe with refrigerated and frozen hash brown varieties, so we're not sure how it would turn out with dry instant hash browns. If you try it, please let us know how it turns out!

Hi Instead of putting potatoes on a plate & then back in the skillet I put my frittas under the broiler to brown the top in the middle of the oven so it cooks but doesn't brown too quickly.I wrap the handle with tinfoil before I do this works well

What would be a good substitute for the swine bits? I would have rated this a 5 if it were not for the pig!

If you prefer not to use the bacon, you can leave it out all together.

You can use "Baco's" --bacon FLAVORED bits. They are made of soy, they do not contain meat.

Morningstar Farms "bacon" soy product is easy to prepare and would work for the crisp bacon bits. I just used them with hash browns last week in a similar style and it was excellent.

You could try chicken, turkey, beef or fish bits ( you will have to make your own ).

Instead of the bacon bits, you could fry up some TURKEY BACON. I use "Butterball every day Turkey Bacon" brand.

If you have this big an adverse opinion regarding pork, you should already know what to substitute for it if you cook at all. Perhaps you are seeking attention?

Bacon and potatoes without the bacon is just potatoes

There is no substitute for "SWINE BITS" . Why do you even come to this site?

This would probably be good adding other ingredients like left over meat,chopped or shredded finely. Veggies would be good, too, with some chopped jalepeno peppers for added kick. Yummy!

Thank you for the suggestion late for the train!

Use real bacon not bacon bits!!

I agree as some of the rendered bacon fat will be used to coat pan, adding lots of flavor!

There are "real" bacon bits. Look for them in the salad section of your store. 100% real bacon. It is like the fully cooked bacon near the meat section but in a bag on the shelf. I make my own "Bacon Bits" and would use those is this recipe.

I agree. Just FYI for anyone who wants to do the same, you'll get around 1/4 cup crumbled from 4 slices of your average bacon.

Any time I cook bacon and there is leftover ( not too often ) I crumble them and put in ziplock snak bags in the freezer for other uses.

Leftovers!!!!! I have never seen bacon leftovers. LOL


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