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Crispy Loaded Hashbrowns Patty Recipe Easy Baked Potato Toppings

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These crispy loaded hashbrowns patties are a comforting twist on classic hashbrowns, topped with all your favorite baked potato fixings like cheddar cheese, bacon, sour cream, and chives. Perfect for breakfast, brunch, or as a hearty appetizer, they deliver diner-style crunch and nostalgic flavor in every bite.

Ingredients

Scale
  • 2 large russet potatoes, peeled and grated (about 1 lb)
  • 2 large eggs
  • 1/4 cup all-purpose flour (or gluten-free blend)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder (optional)
  • 1/2 teaspoon onion powder
  • 1/4 cup vegetable or canola oil (for frying)
  • 1 cup shredded cheddar cheese
  • 4 slices crispy bacon, cooked and crumbled (or turkey bacon)
  • 1/2 cup sour cream
  • 2 tablespoons chives or green onions, finely chopped
  • Optional: diced tomatoes, jalapeños, or avocado for extra toppings

Instructions

  1. Peel and grate the russet potatoes. Place grated potatoes in a bowl of cold water and soak for 5 minutes.
  2. Drain potatoes and transfer to a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible.
  3. In a large mixing bowl, combine shredded potatoes, eggs, flour, salt, pepper, garlic powder, and onion powder. Mix until evenly coated and sticky.
  4. Scoop about 1/3 cup of mixture and press into 8 flat, round patties (about 3 inches wide).
  5. Heat oil in a large nonstick or cast iron skillet over medium-high until shimmering.
  6. Place 3-4 patties in the pan without overcrowding. Cook 3-4 minutes per side, flipping gently when edges are golden brown and crisp. Drain on a wire rack or paper towels.
  7. Arrange cooked patties on a sheet pan and sprinkle each with shredded cheddar cheese. Broil for 1-2 minutes until cheese is melted and bubbly.
  8. Top each patty with sour cream, crumbled bacon, and chopped chives or green onions. Add any extra toppings as desired.

Notes

For extra crispiness, use cast iron and let patties cook undisturbed until edges are dark golden. Squeeze potatoes thoroughly to avoid soggy patties. Adapt toppings for vegetarian or gluten-free needs. Patties can be made ahead and reheated; freeze without toppings for up to 2 months.

Nutrition

Keywords: hashbrowns, loaded hashbrowns, potato patties, baked potato toppings, breakfast, brunch, crispy hashbrowns, skillet potatoes, comfort food

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