Loaded Hashbrowns Recipe with Hot Honey
Take breakfast from simple to exciting with this loaded hashbrowns recipe. Hashbrowns, eggs, bacon, cheese, and Lee Kum Kee Honey Sriracha come together in just 30 minutes.
Great for a quick breakfast or brunch recipe, the hot Honey Sriracha adds a sweet and spicy flavor that takes this to the next level. The best part? You can customize based on what you like for breakfast. This version uses bacon, eggs, spinach, and Colby Jack Cheese. If you wanted to use different veggies, cheeses, or even swap for cooked sausage, it’s incredibly easy. Give it a try and build these hashbrowns to your heart’s delight!
What You Will Need
Ingredients
- 6 frozen hashbrown patties
- ½ cup Colby Jack cheese, shredded
- 3 slices Colby Jack cheese
- 1 cup sauteed spinach
- 6 large eggs
- ½ cup chopped cooked bacon
Seasoning
- Lee Kum Kee Honey Sriracha, for drizzling
- Salt & pepper, to taste
Made with
Lee Kum Kee products
How to make it
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Preheat oven to 400°F (200°C). Grease or line a baking tray with foil. Lay hashbrowns onto baking tray. Bake for 20-25 minutes, then remove from the oven and prepare to assemble.
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Beat eggs until fully combined with a whisk and transfer to a pan on medium high heat. Cook until scrambled, about 2-3 minutes. Season to taste with salt and pepper.
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Cut each slice of Colby Jack cheese in half and place a half slice on each hashbrown. Layer the eggs on top of the hashbrowns (about 1 egg each), followed by a spoonful of spinach and a crumbling of chopped bacon. Sprinkle with remaining Colby Jack cheese on top.
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Bake for 3-4 minutes until cheese is melted and hashbrowns are fully cooked.
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Remove from oven, let cool slightly, then drizzle each with Lee Kum Kee Honey Sriracha before serving.
For more sweet and spicy recipes, check out our Honey Sriracha recipes page!
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