It doesn’t get any better than this copycat recipe of Shari’s signature hash browns stuffed with Tillamook cheddar, sour cream, bacon, all topped with scallions!


Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Breakfast
Author: Ebonie


  • 1 package 20 ounces refrigerated shredded hash brown potatoes
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 4 tbs olive oil divided
  • 1/2 cup cheddar cheese
  • 1/2 cup crumbled cooked bacon
  • 1/2 cup sour cream
  • 2 green onions thinly sliced


  • In a large bowl, toss potatoes with onions, salt and pepper.
  • In a small cast-iron or other heavy skillet, heat 2 teaspoons oil over medium heat.
  • Add 1 cup potato mixture, pressing down to flatten with spatula.
  • Cook, without stirring, until bottom is golden brown, 4-5 minutes. Drizzle with 1 teaspoon oil; flip.
  • Cook until bottom is golden brown, 4-5 minutes, sprinkling with 2 tablespoons cheese and 2 tablespoons bacon during the last minute of cooking.
  • Fold hash browns in half; slide onto plate and keep warm.
  • Repeat with remaining ingredients.
  • Top with sour cream and green onions.

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