Stuffed Hash browns Recipe
Stuffed Hash browns Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Ever since we met, my husband has made me hash browns with bacon, pepper jack and sour cream. We share it when we have guests, too.—Annie Ciszak Pazar, Anchorage, AK
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 10 min./batch
VERIFIED BY Taste of Home Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 10 min./batch

Ingredients

  • 1 package (20 ounces) refrigerated shredded hash brown potatoes
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 tablespoons olive oil, divided
  • 1/2 cup pepper jack cheese
  • 1/2 cup crumbled cooked bacon
  • 1/2 cup sour cream
  • 2 green onions, thinly sliced

Directions

In a large bowl, toss potatoes with onions, salt and pepper. In a small skillet, heat 2 teaspoons oil over medium heat. Add 1 cup potato mixture, pressing down to flatten with spatula. Cook, without stirring, 4-5 minutes or until bottom is golden brown. Drizzle with 1 teaspoon oil; flip. Cook 4-5 minutes or until bottom is golden brown, sprinkling with 2 tablespoons cheese and 2 tablespoons bacon during the last minute of cooking.
Fold hash browns in half; slide onto plate and keep warm. Repeat with remaining ingredients. Top with sour cream and green onions. Yield: 4 servings
Originally published as Stuffed Hash browns in Breakfast & Brunch Bookazine 2015, p49

  • 1 package (20 ounces) refrigerated shredded hash brown potatoes
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 tablespoons olive oil, divided
  • 1/2 cup pepper jack cheese
  • 1/2 cup crumbled cooked bacon
  • 1/2 cup sour cream
  • 2 green onions, thinly sliced
  1. In a large bowl, toss potatoes with onions, salt and pepper. In a small skillet, heat 2 teaspoons oil over medium heat. Add 1 cup potato mixture, pressing down to flatten with spatula. Cook, without stirring, 4-5 minutes or until bottom is golden brown. Drizzle with 1 teaspoon oil; flip. Cook 4-5 minutes or until bottom is golden brown, sprinkling with 2 tablespoons cheese and 2 tablespoons bacon during the last minute of cooking.
  2. Fold hash browns in half; slide onto plate and keep warm. Repeat with remaining ingredients. Top with sour cream and green onions. Yield: 4 servings
Originally published as Stuffed Hash browns in Breakfast & Brunch Bookazine 2015, p49

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