Bacon and Cheddar Hash Brown Stack


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


  • 1 pouch Basic American Foods™ Golden Grill Hashbrowns
  • 1 1/2 gallons hollandaise sauce
  • 140 Nature's Best Dairy® Egg(s)
  • 1 quart Peak Fresh Produce® Onion(s), Green, thinly sliced
  • 10 lbs Peak Fresh Produce® Tomato(es), Roma , sliced 1/4-inch thick
  • 10 lbs Ridgecrest® Bacon, Applewood Slice(s), cooked
  • 70 slices West Creek® Cheese Slice(s), Cheddar