Loaded Layered Hash Browns
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Our Loaded Layered Hash Browns have everything you could possibly want packed into each bite. Don't be surprised at how fast this breakfast favorite disappears.
What You'll Need
- 1 (30-ounce) bag frozen shredded hash brown potatoes, thawed
- 3 scallions, thinly sliced (with 1 tablespoon reserved for garnish)
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons vegetable oil, divided
- 2 cups shredded Cheddar cheese, divided
- 1/4 cup bacon bits, divided
What to Do
- In a large bowl, combine potatoes, scallions, salt, and pepper.
- In a 10-inch skillet over medium-high heat, heat 2 tablespoons oil until hot. Spread 3 cups of potato mixture evenly over bottom of skillet; press down with a spatula. Top with 1-1/2 cups cheese and 2 tablespoons bacon bits. Spread remaining potatoes on top; press down with spatula.
- Cook 12 to 15 minutes, or until potatoes are well browned and crisp. Loosen edge of potatoes with spatula. Place a large plate upside down over skillet; carefully turn skillet upside down over plate to remove potatoes.
- In same skillet, heat remaining 2 tablespoons oil. Slide potatoes from plate into skillet so uncooked side is down. Cook 10 to 15 minutes, or until potatoes are well browned and tender.
- Slide onto serving plate. Sprinkle with remaining 1/2 cup cheese, reserved 1 tablespoon scallions, and remaining 2 tablespoons bacon bits. Cut into wedges and serve.
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