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Explore I Made The Most Unexpected Side Dish Of The Season And Nobody Saw It Coming with 32,737 views, 1,222 likes, and 186 comments. Experience the impact of this video content that has captured audience attention.

Loaded skillet hashbrown cake layers frozen shredded hashbrowns with sour cream, sharp cheddar and crispy bacon in a cast iron skillet — baked until deeply golden and crispy and sliced like a pie at the table for the most unexpected and most impressive side dish reveal of the whole Thanksgiving season. All the flavors of a loaded baked potato in one stunning cast iron presentation — very easy, very impressive and completely unexpected. #hashbrownskillet #castiron #thanksgivingsides RECIPE — Loaded Skillet Hashbrown Cake Ingredients: • 30 oz bag frozen shredded hashbrowns, thawed and squeezed dry • Butter for greasing skillet • 1 cup sharp cheddar, shredded, divided • ½ cup sour cream, divided • ½ lb bacon, cooked and crumbled, divided • 4 green onions and chives, sliced, divided • Extra sour cream, bacon and green onions for garnish Instructions: 1. Preheat oven to 425°F. Place cast iron skillet on lowest oven rack to preheat for 10 minutes. 2. Carefully remove hot skillet. Grease generously with butter. 3. Thaw hashbrowns completely and squeeze out ALL excess moisture with paper towels. 4. Press half the hashbrowns firmly and evenly into the bottom of the skillet. 5. Layer sour cream, half the cheddar, half the bacon and half the chives over the hashbrowns. 6. Press remaining hashbrowns firmly over the filling layer. Top with remaining cheddar and chives. 7. Bake 45-55 minutes until top is deeply golden and crispy. Check at 45 minutes. 8. Scatter remaining bacon on top. Slice like a pie at the table. 9. Garnish each slice with sour cream dollops and green onions. Serve immediately. Tips: ★ Squeezing ALL moisture out of the thawed hashbrowns is the most important step — wet hashbrowns won't get crispy. ★ Preheating the cast iron skillet in the oven first helps the bottom get crispy without the stovetop step. ★ Press hashbrowns very firmly into the skillet — the more compact the better. ★ Slice like a pie at the table for the most impressive presentation and the best cross section shot.

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