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Crispy Hashbrowns Recipe – Best Loaded Brunch Potato Topping Ideas

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Golden, crispy hashbrowns made from scratch and topped with all the classic loaded baked potato fixings—cheddar, bacon, sour cream, and chives. This easy brunch recipe is a crowd-pleaser and perfect for customizing with your favorite toppings.

Ingredients

Scale
  • 2 large russet potatoes (about 1.3 lbs / 600g), peeled and grated
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder (optional)
  • 1/2 teaspoon onion powder
  • 2 tablespoons all-purpose flour (or gluten-free flour)
  • 1 large egg, beaten
  • 1/4 cup vegetable oil (or avocado/canola oil)
  • 2 tablespoons butter
  • 1 cup shredded cheddar cheese (sharp or mild)
  • 6 strips bacon, cooked and crumbled (or turkey bacon)
  • 1/2 cup sour cream (or Greek yogurt)
  • 2 tablespoons chopped fresh chives
  • 2 green onions, sliced (optional)
  • Sliced jalapeños (optional)
  • 1 tablespoon chopped fresh parsley (for garnish)
  • Optional: mozzarella or Monterey Jack cheese, crumbled blue cheese, sweet potatoes, dairy-free cheese/yogurt, avocado slices

Instructions

  1. Peel and grate the potatoes. Place shreds in a bowl of cold water and swirl to remove excess starch. Soak for 5 minutes, then drain and squeeze out as much water as possible using a kitchen towel.
  2. In a large bowl, combine dried potato shreds, salt, black pepper, garlic powder, and onion powder. Add flour and beaten egg; stir until well combined.
  3. Heat vegetable oil and butter in a large skillet over medium-high heat. When hot, add spoonfuls of potato mixture, pressing flat into 1/2-inch thick, 4-inch wide rounds.
  4. Cook for 4-6 minutes on one side until golden, then flip and cook another 4-5 minutes until both sides are crispy and deep golden brown. Do not overcrowd the pan.
  5. Transfer cooked hashbrowns to a paper towel-lined plate and sprinkle with a little extra salt. Keep warm in a 200°F oven if needed.
  6. While hashbrowns cook, fry bacon until crisp, drain, and crumble. Slice chives, green onions, and jalapeños if using. Shred cheddar cheese.
  7. Arrange hashbrowns on a platter or plates. Top with cheddar cheese, crumbled bacon, and dollops of sour cream. Finish with chives, green onions, jalapeños, and parsley.
  8. Serve hot. For extra melty cheese, broil topped hashbrowns for 1-2 minutes. Set up a hashbrown bar for crowds so everyone can customize their toppings.

Notes

For best results, rinse and squeeze potatoes very dry before cooking. Do not overcrowd the pan—hashbrowns need space to crisp. Use a mix of oil and butter for flavor and browning. Toppings are flexible—try sautéed mushrooms, roasted peppers, or avocado for variations. Keep cooked hashbrowns warm in a low oven if making batches. For gluten-free, use potato starch or a gluten-free flour blend. For vegetarian, omit bacon and add extra veggies or cheese.

Nutrition

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