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Bacon & Cheddar Hashbrown Stack

Golden hashbrowns topped with bacon, cheese, tomato, eggs and smothered with creamy hollandaise sauce.

Prep- 40 min. Cook- 10 min. Yield: 70, servings
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Bacon & Cheddar Hashbrown Stack


1  crtn Golden Grill® Seasoned Hashbrowns, refreshed
140  each Eggs, large
10  lb Bacon, cooked, held hot/crisp
70  each Cheddar cheese, sliced
10  lb Roma tomatoes, sliced ¼-inch thick, to yield 140 slices
1 1/2  gal Hollandaise sauce, prepared, held hot
1  qt Garnish: Green onions, thinly sliced, about 2 bunches


  1. Heat flat top griddle to 400°F and heavily grease.
  2. Drop Golden Grill® Hashbrowns in half-cup portions, to create small piles, about 3-inch across, until browned on both sides, about 4 min per side. Meanwhile, crack 2 shell eggs onto flat top griddle and cook, turning once, until over easy.
  3. Assemble stacks by topping each hashbrown with bacon, cheese, two tomato slices and egg. Top with one-ounce Hollandaise sauce and green onion garnish. Serve immediately.
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