Loaded Hash Browns

Peel and grate the potatoes using a box grater or food processor. Place grated potatoes in a clean kitchen towel and squeeze firmly over the sink to remove excess moisture.

Cook the bacon in a separate skillet until crispy; remove and crumble when cool. In a small bowl, whisk together sour cream and hot sauce; set aside.

Heat vegetable oil in a cast-iron or nonstick skillet over medium-high heat. Once oil shimmers, add squeezed potatoes and press firmly into an even layer. Season with salt and black pepper.

Cook without stirring for 6–8 minutes until the bottom is golden and crispy. Break into large pieces with a spatula, stir, and cook another 4–5 minutes until most surfaces are crispy.

Scatter diced onion and bell pepper over the hash browns; cook 2 minutes. Top with shredded cheddar cheese and crumbled bacon. Remove from heat and let cheese soften for 1 minute.

Transfer to a plate and serve immediately with sour cream–hot sauce mixture on the side.