Loaded Hashbrowns
Crispy hashbrown stacked with all the best baked potato vibes, melty cheddar, smoky bacon, cool sour cream, and plenty of chives. These are crunchy, salty, creamy, and honestly a little dangerous once you start eating them. Perfect for game day, snacking, or that “I’ll just have one more” situation that turns into five.
Ingredients
- Frozen hashbrown patties
- Shredded cheddar cheese
- Crumbled cooked bacon
- 1 cup sour cream
- 1 tbsp chives finely chopped (plus more for topping)
- Salt and black pepper to taste
- Ranch dressing for optional drizzle
Instructions
Air-Fryer Method
- Preheat air fryer to 400°F (200°C).
- Cook hashbrown patties for 18–20 minutes until golden and crispy.
- Top with cheddar cheese and air fry for 2–3 minutes until melted and bubbling.
- Mix sour cream with chives, salt, and pepper.
- Spoon sour cream over hot hashbrowns.
- Top with bacon and extra chives.
- Drizzle with ranch if using.
- Best eaten immediately for maximum crispness
Oven Method
- Preheat oven to 425°F (220°C).
- Place hashbrown patties on a parchment-lined baking sheet in a single layer.
- Bake for 20–25 minutes, flipping halfway, until golden and crispy.
- Top with cheddar cheese and return to oven for 2–3 minutes until melted and bubbling.
- Continue with toppings as written above.
- These are best eaten immediately for maximum crispness
Notes
Variations
- Ranch Style: Drizzle ranch over the top or Mix into sour cream
- Spicy Kick: Add hot sauce or diced jalapeños to the sour cream
- Fridge: Best eaten fresh. Toppings can be stored separately for up to 2 days.
- Reheating: Re-crisp hashbrowns in air fryer at 375°F for 5–7 minutes or in oven at 400°F until hot and crisp, then add toppings fresh.
- Leftovers: Leftover toppings are great on baked potatoes, breakfast hash, burgers, or scrambled eggs.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife