Wake up your taste buds with something savory, cheesy, crunchy, and craveable. Mornings call for something bold, cheesy, and irresistibly satisfying. These crispy hash brown patties loaded with melty cheese, soft scrambled eggs, and wrapped in smoky, seasoned bacon are my go-to breakfast obsession.
The Best Loaded Hash Browns
This budget-friendly dish has quickly become a favorite among my friends and family, and I have no doubt y’all will fall in love with it too!
This recipe is fun and easy to make, perfect for meal prep, breakfast for dinner, or a leisurely weekend brunch. What I love about this recipe is how simple and versatile it is. Whether you’re feeding a hungry group or just treating yourself to a tasty breakfast, these bites are sure to impress. They’re a breeze to prepare and can be made beforehand, making them perfect for busy mornings or casual get-togethers.
Let me show you how to make these bacon wrapped hash brown “crunchwraps“. One bite, and you’ll be hooked!
Bacon Wrapped Stuffed Hash Brown Ingredients
What I love about breakfast hash brown wraps is that they are a standard breakfast ingredient. They’re just presented differently and deliciously.
I’ve made these for breakfast, brunch, “brinner,” and meal prep. You’d be amazed by how popular they are for football games! Give them some Buffalo or Nashville Hot seasoning; folks are all over them!
- Frozen Hash Brown Patties
- Scrambled Eggs: Yes, you can make them cheesy too!
- Bacon
- Cheese
Chef Lori’s #1 Tip for Making Loaded Hash Browns
- Keep the hash brown patties as cold as possible. When ready to make this, set up everything else and remove them from the freezer.
- Frozen hash browns are much easier to work with than thawed ones.
How to Make Hash Brown Patties Wrapped in Bacon
The process is simple; you could ask your kids or partner to help you.
- Line a rimmed half sheet pan with foil and set a cooling rack inside.
- Place the frozen hash browns on the cooling rack, followed by a piece of cheese and some prepared scrambled eggs.
- Grab a strip of bacon and wrap it around the hash brown. Place the end of the bacon on the bottom side of the hash brown, then continue wrapping it around, overlapping a bit as you go. Just remember, don’t pull the bacon too tight!
- Take another strip of bacon and lay its starting end over the end of the first strip. Keep wrapping it around, again with a slight overlap, until the hash brown is completely covered. When you finish, ensure the last piece of bacon ends on the bottom of the hash brown. If you have loose ends, tuck them under an overlapping layer to keep everything secure.
- Sprinkle all sides of the wrapped hash brown with Chupacabra Fine Meat Rub. Bake until the bacon is crispy.
CHEF TIPS FOR WRAPPING FOOD IN BACON
- When you wrap these hash browns (or any food) with raw bacon, DO NOT pull it tight. Just wrap it so it covers the food, but do not “tug on it”.
- Bacon shrinks as it cooks. If you pull it tight, it’ll come undone.
- Just wrap it around and overlap the pieces. You want to ensure the final “end” piece is on the bottom, as it will stay secure and wrapped as it bakes up.
Craveable Loaded Hash Browns Recipe
When these came out of the oven, I swear I had a grizzly bear in my stomach as it was growling big time! We both could not wait to dive into these!
- Carefully slide a thin-blade spatula (I call it my brownie spatula as I use it to take brownies out of the pan) underneath each hash brown. *Do not rush taking them off, as you don’t want to tear the hash brown or get the spatula stuck in the rungs of the cooling racks.
- Transfer them to a serving plate and enjoy, or allow them to cool before you put them in the fridge.
Loaded Hash Brown FAQs
- Can I use thick-cut bacon? Yes! You will have to bake this longer to ensure the bacon is cooked all through.
- Can I use a fried egg? Yes, pretty much all cooked eggs will work.
- Can I make sheet-pan eggs and slice them for these? That’s a great way, too! You can cut your egg slices to fit the hash brown patty.
Make Ahead Loaded Hash Brown Patties
This is such a great recipe to make on the weekend for the upcoming week!
How to Freeze Raw Loaded Hash Browns:
- Prep the hash browns as written below, but stop before you add the Chupacabra Fine Meat Rub.
- Place them on a parchment-lined pan and place the tray in the freezer, uncovered, for 15-30 minutes. Firm up the hash browns and bacon to make it easier to wrap for freezer storage.
- Once (partially) frozen, wrap each loaded hash brown individually with plastic wrap and store in a freezer-safe bag for up to 3 months.
- To cook from the freezer, preheat the oven and add 5-10 more minutes to your baking time.
How to Reheat Cooked Loaded Hash Browns:
- Preheat the oven to 375°F. Line a pan with foil. Place the cooked hash brown on the pan and reheat for 8-12 minutes or until warmed through and the bacon has crisped.
Loaded Hash Brown Recipe Ideas
With this recipe, you have some wiggle room with additions or substitutions.
- Eggs: see the FAQs about ideas there, or omit
- Bacon: You can use turkey bacon or even prosciutto. Adjust the cooking time according to the bacon type.
- Cheese: Again, here, you can use what you prefer, though I would skip soft cheeses like mozzarella, as they would turn super gooey and ooze out before you had a chance to eat them.
- Egg Additions: You have a ton of play here. You could make your eggs like an omelette and add your favorite items. Veggies, meats, and spices work well here.
Here’s what I used:
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Bacon Wrapped Loaded Hash Browns Recipe
Wake up your taste buds with something savory, cheesy, crunchy, and craveable. Mornings call for something bold, cheesy, and irresistibly satisfying. These crispy hash brown patties loaded with melty cheese, soft scrambled eggs, and wrapped in smoky, seasoned bacon are my go-to breakfast obsession.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: appetizers, bacon wrapped, Breakfast, brunch, game day foods, hash browns, meal prep recipes
- Method: oven
- Cuisine: appetizers, bacon wrapped, breakfast, brunch, game day foods, hash browns, meal prep recipes
Ingredients
- 6 frozen hash brown patties
- 6 slices of cheese, folded in half
- 2 cups of prepared scrambled eggs
- 12 slices of bacon, regular cut
- Chupacabra Fine Meat Rub
Instructions
- Preheat the oven to 400°F. Line a rimmed Half Sheet Pan with foil and set a cooling rack inside.
- Place the frozen hash browns on the cooling rack, followed by 1 piece of cheese (fold it to fit on top of the patty). Top with 1/3 cup of the prepared scrambled eggs.
- Grab a strip of bacon and wrap it around the hash brown, beginning at the top. Make sure to place the end of the bacon on the bottom side of the hash brown, then continue wrapping it around, overlapping a bit as you go. Just remember, don’t pull the bacon too tight! Now, take another strip of bacon and lay its starting end over the end of the first strip. Keep wrapping it around, again with a slight overlap, until the hash brown is completely covered. When you finish, ensure the last piece of bacon ends on the bottom of the hash brown. If you have loose ends, tuck them under an overlapping layer to keep everything nice and secure.
- Sprinkle all sides of the wrapped hash brown with Chupacabra Fine Meat Rub. Bake for 25-35 minutes or until the bacon is crispy.
- Remove from the oven and carefully slide a thin-blade spatula underneath each hash brown. *Do not rush taking them off, as you don’t want to tear the hash brown or get the spatula stuck in the rungs of the cooling racks.
- Serve immediately or allow to cool and store in a covered container in the fridge for 3-5 days.
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