Stuffed Hash browns Recipe
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Stuffed Hash browns Recipe

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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
TOTAL TIME: Prep: 15 min. Cook: 10 min./batch
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 10 min./batch
MAKES: 4 servings


  • 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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