Add hash brown potatoes directly to hot bacon fat. Allow hash browns to brown on side before flipping, ultimately evenly browning all potatoes. If the skillet gets overly dry add 1 tablespoon vegetable oil. Do not add too much or else the potatoes could get mushy. Frozen will take longer than fresh.
In a large mixing bowl combine scallions, sour cream, half and half, fine sea salt, ground black pepper and 1 1/2 cups cheddar cheese. Add browned hash brown potatoes and bacon to the mixture and mix.
Coat a casserole dish with cooking spray and transfer the hash brown mixture over.
Bake uncovered for 40 minutes. Top with additional 1/2 cup cheddar cheese and return to oven until cheese has melted, approximately 5 minutes.
Allow to sit for 10 minutes before serving.
If you've tried this recipe, please come back and let us know how it was!