Man oh man oh man are these loaded hash browns good. My favorite thing about them is that without much thought, they turned out incredible! On a whim I just had the idea and ran with it.
The hash browns are crispy crunchy, the eggs are creamy and the bell peppers are cooked till they melt in your mouth. Plus, it’s perfectly seasoned and has just a hint of sweetness from the coconut oil. Drooling yet?
You can really make whatever combination you like, and this recipe calls for a bag of pre-shredded hash brown potatoes, so it’s half homemade and half store-bought. A perfect happy medium!
On the day I developed this recipe I was grocery shopping at Trader Joe’s and noticed a large display of beautiful red bell peppers. And that was when I decided on this perfect flavor combination: red bell peppers, shallots and garlic.
Let’s take a gander at what other kinds of flavor profiles you could do. Hmm.
Mushrooms and swiss chard
Roasted tomatoes and garlic
Poblano peppers and onions, then garnish with salsa and chopped cilantro
Ham and hollandaise (I’m obsessed with this dairy-free hollandaise)
Breakfast sausage and onions
Bacon and roasted broccoli
Really, it could be anything you love in a savory breakfast! The possibilities are infinite. I made this on a regular ol’ weekend, but knowing how easy and flavorful it turned out to be, this will be a recipe I turn to time and again when I’m hosting for breakfast or brunch.
Here’s how easy it is to make!
Loaded Hash Browns (gluten free, dairy free)
- 1 bag pre-shredded hash brown potatoes
- 3 T. oil (grapeseed, coconut or canola)
- 1 red bell pepper, diced
- 1 shallot, sliced thinly
- 2 garlic cloves, minced
- 2-4 eggs
- salt and pepper, to taste
- Spices (optional): garlic powder, onion powder, cayenne pepper, turmeric
- In an oven-proof skillet (preferably cast iron), heat 1 tablespoon of canola, grapeseed or coconut oil. Cook the red bell peppers until soft, 5-10 minutes. Add the shallot and cook an additional 2 minutes or so. Turn off the heat, add the garlic, and stir for about a minute, until fragrant. Scoop into a bowl and set aside.
- Preheat oven to 350 degrees Fahrenheit.
- In the same skillet, heat 1 tablespoon canola, grapeseed oil or coconut oil over medium-high heat. When it's hot, add the pre-shredded hash brown potatoes. We used about ⅔ of a 20 oz. bag, but you could use the whole bag if it fits in your skillet. Spray some cooking oil on the side facing up and sprinkle on your spices of choice, to taste. Don't forget the salt and pepper!
- Cook until golden brown on bottom. Before you flip, drizzle an additional tablespoon of oil over the hash browns, then flip. Try your hardest to keep it all in one piece, but it's not a big deal if it breaks into a few pieces. Press them down in the pan to get a nice sear. Season the cooked side that's now facing up.
- After about 5 minutes, top your hash browns with the vegetables you cooked earlier. Spread them out and create a bit of a border because they're going to hold in the eggs if you decide to cook them in the oven.
- Carefully crack the eggs on top of the vegetables. It's OK if your yolk breaks (mine did!) or if the eggs slide around a little. Even if it doesn't look perfect, it will still taste incredible! Place skillet in 350 degree oven.
- Bake loaded hash browns for 5-10 minutes, checking every so often for the doneness of your eggs. Remember, eggs continue to cook even after you've removed them from heat, so take them out just before you think they're done.
A few notes about this recipe: Be patient when it comes to the hash browns. To get a good golden brown crust, you may need to use additional oil and continue to push them down. It may not be the healthiest recipe, but it’s totally worth the splurge sometimes!
A cast iron skillet really is best for this, but any oven-proof skillet will work.
You don’t HAVE to bake these loaded hash browns in the oven. You could just as easily finish cooking the other side on the stovetop, still top with your veggies, but then cook some fried eggs in another pan and top the loaded hash browns just before serving. Voila! I still haven’t mastered the time/temp for good, runny, baked eggs in my oven, so I would have had a better shot at runny eggs if I had used that technique instead. But it was still super yum!
For vegans, these would be delicious served with a tofu scramble on top. Hot for Food (love them!) has a delicious recipe for the perfect tofu scramble. Or you could just as easily serve these without eggs or an egg substitute.
For a paleo version, you could make this with spiralized sweet potatoes or with my sweet potato breakfast potatoes recipe.
Garnish with Aleppo Pepper (I’m currently obsessed with this Turkish spice!) or chives and hot sauce, if desired.
Let me know if you dream up another delicious way to make loaded hash browns!
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