Idaho Loaded Hash Browns

This recipe is a personal favorite of Chef Tim Soufan.


  • 8, #60 ct. (6 lbs.) peeled Idaho® Potatoes
  • 1 3/4 cups clarified butter
  • 2 Tbsp. Kosher salt
  • 1 1/2 tsp. white pepper
  • 1 Tbsp. chopped fresh thyme
  • 1/2 cup crispy bacon bits
  • 8 oz. shredded sharp Cheddar
  • 2 cups sour cream
  • 4 Tbsp. chives


  1. 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.
  2. 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.
  3. For convenience, a frozen or dehydrated julienne potato product can be substituted for the fresh Idaho® Potato in this recipe.
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Yield: 4, 8-inch cakes

Govind Armstrong
8 oz. Burger Bar
Miami, FL

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