Perfectly Cheesy Bacon Loaded Hashbrowns
Your house is going to feel just like Grandma’s house when you whip up these Perfectly Cheesy Bacon Loaded Hashbrowns for breakfast. Not only can you whip these up fast, but they are just packed full of rich flavor and gooey cheesy goodness in every bite. You could serve these as the main dish for a breakfast or as a companion piece to a larger breakfast as a whole.
The Hash Slinging Slasher
If you’re looking for the origins of the Hashbrown then you might turn to our neighbors in Switzerland. The Swiss hold the origins of the earliest types of hash, a dish that’s simply known as Rösti. Rösti is a potato dish where they’re sautéed or shallow-fried until Crispy. It’s such a popular dish that many Swiss consider it to be the national dish, but it’s not just regulated to breakfast! Rösti can be found as often as the main dish, as a side dish, and can be found in most Swiss restaurants. The main difference between American Hashbrowns and Rösti is that American hashbrowns are finely chopped potatoes that are fried until brown. While Rösti can be dated back to 1598, Hashbrowns started appearing on Breakfast menus around the 1890s in New York City.
They didn’t start off being called hashbrowns but when you get into the etymology of how we got to simply Hashbrowns is a little fuzzy. The earliest renditions were called anything from Brown Hashed Potatoes to Potatoes hashed brown. They weren’t nearly as catchy as just Hashbrowns but you can see how the language around them evolved into the modern-day name.
No matter the history of Hashbrowns, they’re a classic American breakfast staple that satisfies time and time again. These Cheesy Bacon Loaded Hashbrowns are sure to be no expectation, and in fact, they may even become one of your favorite breakfast staples.
- Start by peeling and grating 2 pounds of potatoes. Drop them into a bowl of cold water. Then strain and rinse to remove some of the starch.
- Place potatoes in a towel and wring out as much water as possible.
- Melt 2 tablespoons of butter in a cast-iron skillet and saute 1 diced white onion and ½ a diced red bell pepper with some Spicy Dan-O’s for about 5 minutes or until soft. Then remove it from the pan.
- Next, melt 4 more tablespoons of butter. Add the potatoes and sprinkle heavily with some Dan-O’s Original. Mix then let cook undisturbed for 5 minutes.
- Then continue to cook for 10 more minutes while breaking them up and flipping occasionally.
- Add onion and peppers back in as well as 5 strips of crumbled bacon, ½ cup of shredded cheddar jack, and 2 chopped chives. Remove from heat once the cheese has melted.
- Serve hot and enjoy!