Gluten Free Loaded Hash Browns
This recipe makes two giant hash browns loaded with bacon, egg, and a spicy sauce! Craving a hash brown breakfast? These egg and bacon hash browns will sort you out! They are so tasty and perfect for that Sunday brunch you’ve been dreaming of all week.
- 500g Maris piper potatoes
- 3 Eggs
- 3tbsp Gluten free all-purpose flour
- 2 Shallots finely diced
- 1tbsp Smoked paprika
- 1tbsp Garlic granules
- Salt and pepper
- 3 Pieces of smoked bacon
- 4tbsp Mayonnaise or sour cream
- 2tbsp Chipotle hot sauce
- Chives chopped
- Start by grating all of your potatoes keeping the skin on. Once you have grated them all transfer them to a cheese cloth or a clean tea towel and squeeze out as much water from the grated potato as possible.
- Whisk up one egg in a large bowl and add your grated potato do this along with the finely diced shallots, paprika, garlic granules and salt and pepper. Mix this all together.
- Preheat your oven to 180°C.
- Heat a tablespoon or two of oil, or duck fat in a large frying pan over medium-high heat.
- Split your potato mixture into two. Squish each half into a ball and place one in the frying pan and press down into a big circle that is around 1cm thick.
- Allow to fry for around 3-4 minutes on this side. When it is ready to flip place a plate over the pan and invert so that you flip the hashbrown out onto the plate. Now slide the hashbrown back into the pan so that the uncooked side is facing down. Fry this for a further 3-4 minutes before transferring to a baking tray to stay warm and cook through in the oven. Repeat for the other half of your potato mixture.
- Place your bacon on a baking tray and place at the top of the oven to grill and get crispy. Once they are cooked chop into little bits.
- Fry your remaining two eggs to your liking.
- While everything is finishing cooking mix together your sour cream or mayonnaise with the chipotle hot sauce. My favourite chipotle hot sauce to use here is either franks red hot chipotle sauce or thr cholula chipotle hot sauce. Transfer to a piping bag with a small round nozzle.
- Place your hashbrown on a plate and top with the fried egg, sprinkle the bacon bits and chives over the top and then pipe over the sauce.
About This Recipe
If you are a hash brown lover, then this is the breakfast for you! This is a delicious brunch recipe perfect for those hungover Sundays when you are just craving a hearty meal! It will perk you right up and give you great start to the day. This is best served with a massive coffee and a big bottle of water to rinse away the night before.
This recipe is really easy to make, and you will likely have all the ingredients at home already! Level up your brunch with this recipe. It is perfect for the whole family, and I can guarantee this will become a family favourite!
You could even make the hash browns in advance in a large batch and freeze them with a piece of parchment in between each one for whenever you want them. Just pop then in the oven at 180°C for 20 minutes to re heat.
Question: How do I know for sure that my hash browns are cooked?
- If you poke a fork through the hash brown and there is no resistance, and it feels tender then you will know that your hashbrown is cooked. As the potato is grated it wont actually take long to cook. If you follow the instructions here your hash browns will be cooked by the point of assembly.
Question: What other toppings would go well on this?
- Chunks of avocado, chorizo, hollandaise sauce, spicy beans, garlic mushrooms, etc. Honestly anything you like will probably go well on this! I also love to put haggis on this with a drizzle of whisky sauce!
Question: How can I make this vegan?
- To make this vegan remove the egg and add in a corn flour slurry made from 1 tbsp of corn flour and 1.5tbsp water. This will act as a binding agent. When it comes to toppings, the world really is your oyster! Some nice vegan toppings could be avocado chunks, charred corn, and vegan feta.
If you have any more questions feel free to email me them at email@example.com
Love Gluten Free
Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.
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