Go Back

Fully Loaded Hashbrowns

Crispy frozen hash brown patties baked or air-fried until golden, then topped loaded-potato style with melted cheddar cheese, crispy bacon bits, cool sour cream, and fresh chives. The perfect breakfast side or easy appetizer.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 patties
Course: Appetizer, Breakfast, Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

The Base
  • 8 frozen hash brown patties rectangular style, do not thaw
The Toppings
  • 2 cups cheddar cheese freshly shredded (sharp recommended)
  • 8 strips bacon cooked very crispy and crumbled
  • 0.5 cup sour cream full fat for best taste
  • 0.25 cup fresh chives finely chopped
  • pinch black pepper freshly cracked, for garnish

Equipment

  • Air Fryer or Oven
  • Baking sheet
  • Cheese Grater
  • Frying pan

Method
 

  1. Preheat oven to 425°F (220°C) OR air fryer to 400°F (200°C).
  2. While preheating, fry bacon strips in a pan until very crispy. Drain on paper towels and crumble once cool.
  3. Place frozen hash brown patties in a single layer on a baking sheet (for oven) or in the air fryer basket. Do not overlap.
  4. Bake for 20-25 minutes (flipping halfway) OR air fry for 15-18 minutes (flipping halfway), until deep golden brown and very crispy.
  5. Remove crispy patties from the heat source. Immediately top each patty generously with shredded cheddar cheese.
  6. Return the cheese-topped patties to the hot oven or air fryer for 1-2 minutes just until the cheese is fully melted and bubbly.
  7. Remove from heat. Top immediately with crumbled bacon, a drizzle of sour cream, and chopped chives. Serve hot.

Notes

For restaurant-style sour cream drizzle, put the sour cream in a small zip-top bag and snip a tiny corner off to pipe it over the patties. Ensure hash browns are extra crispy before adding toppings to prevent sogginess.