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Bacon Hash Brown Stacks

Updated Aug 28, 2023Published Dec 21, 2016 By Julia 10 CommentsThis post may contain affiliate links.

Summary:
These hash browns are packed with fresh scallions and diced bacon, and pan-fried with butter until extra crispy. It’s an easy recipe with just a few main ingredients and perfect for breakfast or brunch.
Bacon hash brown stacks

Bacon Hash Brown Stacks

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Prep: 5 minutes mins
Cook: 30 minutes mins
Yield: 5 servings

INGREDIENTS

  • 2 large Russet potatoes about 2 pounds, peeled
  • 4 slices bacon diced
  • 3 scallions thinly sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup butter melted

INSTRUCTIONS

  • Run the potatoes through a food processor using the shred disk. Wring out any moisture from the potato shreds using cheesecloth, tea towel, or nut milk bag.
  • In a large bowl, toss the potato shreds with bacon, scallions, salt, and pepper.
  • Heat a large pan over medium heat until very hot, about 5 minutes.
  • Add about 1/2 cup of shredded potato mixture to the pan, and then flatten using a spatula. Drizzle a portion of the melted butter on it. Cook until the bottom of the hash brown patty is crispy, about 5 minutes. Flip the patty and cook until the bottom side is crispy, about 5 minutes. Drain on a paper towel. Work in batches and repeat for the remainder of the hash brown mixture.

NUTRITION

350 kcal/serving

PHOTOS

Bacon hash brown stacks
Bacon hash brown stacks

NOTES & TIPS


To ensure that your hash browns are as crispy as they can be, here are some tips:
  • After shredding the potatoes, wring out any moisture from them. Moisture is the enemy of crispiness. To do this, I prefer using a nut milk bag or cheesecloth, but a tea towel also works great.
  • Use thin patties. Work with small amounts of hash browns at a time, about 1/2 cup or less. Once they are added to your pan, flatten them into thin rounds. The thinner they are, they crispier they will get.
  • Cook on medium heat, not medium-high heat. Anything hotter than medium heat will cook too fast and the exterior of the hash browns will get a little burnt before the interior is cooked enough. At medium heat, the hash browns cook more evenly and can get more crispy.

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Filed Under: Breakfast Tagged With: bacon, butter, gluten free, hash browns, potatoes, scallions

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth, and lives in Boston, Massachusetts. Since 2015, she has been sharing simple recipes for tasty dishes in a user-friendly format. She typically prefers savory foods over sweet, hence the name of the site. Contact her at julia@savorytooth.null.com.

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newest oldest most voted
Karen Walker

Make me hungry looking at the recipes

Vote Up0Vote Down  Reply
8 years ago
Angela Saver

Can’t wait to try this recipe! Sounds delicous!

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8 years ago
Tracy Giles

Great recipes!

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8 years ago
Braxton

Nice recipes

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8 years ago
CL

Thank you for sharing! I’ll give it try and hopefully will turn out well 😀

Vote Up0Vote Down  Reply
8 years ago
Julia @ HappyFoods Tube

Wish I could taste a few of them right now! They must taste delish! My mom used to make these for us but never put bacon in them! Must tell her… 🙂

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8 years ago
Julia

Haha thanks Julia! Your mom sounds like an amazing cook. 🙂

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8 years ago
cfrsem

Nice article, thank you for the sharing

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8 years ago
heather (delicious not gorgeous)

ahh they look so golden brown and crispy!!! plus bacon always helps.

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8 years ago
Kelly M

New Christmas morning recipe to try. Thanks!

Vote Up0Vote Down  Reply
8 years ago

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