Crispy Loaded Hash Brown Squares
These Crispy Loaded Hash Brown Squares feature a golden, crunchy shredded potato crust packed with a creamy filling of cream cheese, bacon, cheddar, and green onions. Baked to perfection and finished under the broiler, they are the ultimate crowd-pleasing breakfast or brunch dish. Easy to make ahead and endlessly customizable for any crowd.
Equipment
- 9x13 inch baking dish
- Large mixing bowl
- Hand mixer or stand mixer
- Clean kitchen towel for squeezing
- Flat-bottomed measuring cup
Ingredients
Hash Brown Crust
- 30 oz frozen shredded hash browns fully thawed and squeezed very dry
- 4 tbsp unsalted butter melted
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper freshly ground
Loaded Filling
- 8 oz cream cheese softened to room temperature
- 1/2 cup sour cream full fat recommended
- 6 strips bacon cooked and crumbled
- 2 cups sharp cheddar cheese freshly shredded, divided
- 3 stalks green onions thinly sliced
- 1/4 tsp smoked paprika optional, for extra depth
Instructions
- Preheat your oven to 425 degrees F (220 degrees C). Grease a 9x13 inch baking dish thoroughly with cooking spray or butter, then place it in the oven while it preheats to help get a crispier bottom crust.
- Spread your thawed shredded hash browns onto a clean kitchen towel. Gather the edges and twist firmly to wring out as much moisture as possible. This is the most important step for achieving crispy results.
- In a large mixing bowl, combine the dried hash browns with the melted butter, garlic powder, salt, and black pepper. Toss until every strand is evenly coated.
- Carefully remove the hot baking dish from the oven. Transfer the hash brown mixture into the dish and press it firmly and evenly across the bottom and slightly up the sides using the back of a flat measuring cup to form a compact crust.
- Bake the hash brown crust for 25 minutes until the edges are turning golden and the bottom feels set. Remove from the oven and reduce the temperature to 375 degrees F (190 degrees C).
- While the crust bakes, beat the softened cream cheese and sour cream together in a bowl until completely smooth and fluffy. Fold in the crumbled bacon, 1 cup of the shredded cheddar, the green onions, and smoked paprika if using.
- Spread the cream cheese filling evenly over the hot hash brown crust all the way to the edges. Sprinkle the remaining 1 cup of shredded cheddar cheese in an even layer across the top.
- Return the pan to the oven and bake at 375 degrees F for 15 to 18 minutes until the cheese on top is fully melted and the filling is heated through and bubbling gently at the edges.
- Switch the oven to broil on high. Broil for 2 to 3 minutes, watching closely, until the cheese topping turns deep golden and slightly blistered in spots.
- Remove from the oven and allow the pan to rest for 5 full minutes before slicing into squares. This resting time allows the filling to set so the squares hold their shape. Serve topped with extra green onions and a dollop of sour cream if desired.
Notes
Squeeze the hash browns as dry as humanly possible before mixing. Residual moisture is the number one reason hash browns fail to crisp up. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 375 degree F oven for 10 to 12 minutes to restore crispiness. Freeze individually wrapped squares for up to 2 months. To customize, try adding diced jalapenos, roasted peppers, or swap in pepper jack cheese for a spicier version.