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Loaded Hash Browns

List of Ingredients




Yield: 4, 8-inch cakes

Idaho® Potatoes, peeled 8, #60 ct. (6 lbs.)
Clarified butter 1 3/4 cups
Kosher salt 2 Tbsp.
White pepper 1 1/2 tsp.
Fresh thyme, chopped 1 Tbsp.
Crispy bacon bits 1/2 cup
Sharp Cheddar, shredded 8 oz.
Sour cream 2 cups
Chives 4 Tbsp.

Shred potatoes into very thin julienne. Season in large mixing bowl with 1 cup butter, salt and pepper. In braiser or very large skillet over medium heat, add 1/2 cup butter and blanch potato to set color and starch, stirring constantly, 5 - 7 minutes. Remove from heat and set aside to cool. Stir in thyme and bacon bits. For each cake, heat 1 Tbsp. butter in 8-inch non-stick skillet. Add one-quarter potato mixture to make one inch-thick hash brown. Pan-fry over medium heat until golden brown, about 7 minutes. Flip; cook other side until browned and crispy, about 10 minutes. Cut into 8 wedges and transfer cake to serving plate. Top center area with 2 oz. cheese; set in warm oven to barely melt. Garnish center area with 1/2 cup sour cream and 1 Tbsp. chives.

For convenience, a frozen or dehydrated julienne potato product can be substituted for the fresh Idaho® Potato in this recipe.

Tim Soufan
Executive Director of R&D/Corporate Chef,
Carlson Restaurants Worldwide


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