Loaded Layered Hash Browns

By carvalhohm

Ingredients

• 1 (32-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 pepper
• 4 tablespoons vegetable oil, divided
• 2 cups shredded Cheddar cheese, divided
• 1/4 cup bacon bits, divided

Details

Servings 6
Cooking time 25mins
Adapted from mrfood.com

Preparation

Step 1

In a large bowl, combine potatoes, scallions, salt, and pepper.

In a 10-inch skillet over medium-high heat, heat 2 tablespoons oil. 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 over medium-high heat 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 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 cheese, scallions, and bacon bits. Cut into wedges and serve.

Serve with a side of sour cream.