Loaded Hashbrowns
Crispy shredded potatoes topped with melted cheese, bacon, and a runny egg—a breakfast skillet that's restaurant-quality in 20 minutes. One pan, minimal cleanup.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 20g
Ingredients
- 1.5 lbs russet potatoes
- 6 slices bacon, chopped
- ¾ cup sharp cheddar cheese, shredded
- 2 large eggs
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Shred potatoes using a box grater. Squeeze firmly in a clean kitchen towel to remove excess moisture.
- 2
Cook bacon in a 10-inch skillet over medium-high until crispy, ~8 minutes. Transfer to a plate.
- 3
Leave 2 tbsp bacon fat in the skillet. Add shredded potatoes, press down firmly with a spatula.
- 4
Cook without stirring for 5 minutes until bottom edges turn golden brown and crispy.
- 5
Flip sections of the hashbrowns and cook another 3 minutes. Stir in cooked bacon and cheese.
- 6
Push hashbrowns to the sides. Crack eggs into the center of the skillet and cover with a lid.
- 7
Cook 3 minutes until egg whites set but yolks still jiggle. Season with salt and pepper.
- 8
Slide onto a plate and serve immediately.
Tools you’ll need
- box grater
- clean kitchen towel
- 10-inch skillet with a lid
- spatula
- tongs
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