Stuffed Hash Browns Recipe

5 17 17
Stuffed Hash Browns Recipe
Stuffed Hash Browns Recipe photo by Taste of Home
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Stuffed Hash Browns Recipe

Read Reviews
5 17 17
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, Alaska
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 10 min./batch
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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Reviews forStuffed Hash Browns

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MY REVIEW
ChrisD1717 User ID: 8325994 270045
Reviewed Jul. 27, 2017

"What a great idea. These were great. I added a little green pepper to the potatoes along with the onions. Also sprinkled a little cheese on top of hash browns just before removing to plate. Mixed some salsa with the sour cream for topping. Delicious! Thank you for a great recipe."

MY REVIEW
rena 55 User ID: 1935799 269559
Reviewed Jul. 16, 2017

"What a delicious dish! This will be one that I make for our Christmas morning brunch! You can change up the cheese flavors or add crumbled cooked sausage instead of (or along with ) the bacon! MMMMM good!"

MY REVIEW
gunslinger User ID: 544392 269092
Reviewed Jul. 7, 2017

"Potatoes, onions and cheese, yeah these were great! I think they would also be good with some peppers added in with the potatoes. I forgot to buy the refrigerated potatoes when I went to the store so I just shredded up some potatoes and it worked fine. This will be a regular on my menus!"

MY REVIEW
MarineMom_texas User ID: 31788 269000
Reviewed Jul. 5, 2017

"I prepared this for our breakfast this morning and we both cleaned our plates. Delicious. Because it was breakfast, I omitted the sour cream and green onions but loved the onions in the potatoes. I may add more next time. A five star recipe.

Volunteer Field Editor"

MY REVIEW
delowenstein User ID: 3766053 268539
Reviewed Jun. 26, 2017

"I made these potatoes and they were delicious! The end result reminded me of an omelet! I didn't have shredded hash browns, so I shredded the frozen ones in my food processor. I did use bacon, but made the crispy bacon recipe which I crumbled to use for the filling! I used Monterey-Jack as I didn't have pepper-jack cheese and just ate the taters sans toppings! TOH Volunteer Field Editor"

MY REVIEW
tkuehl User ID: 931784 268538
Reviewed Jun. 26, 2017

"My daughter (age 12) gave this recipe an "A " and only asked for one substitution next time - to use another cheese other than the pepper jack (this was a little spicy for her). I used a 30 oz. bag of thawed frozen hashbrowns and that yielded 6 servings. At 8 minutes each, one at a time, they were a bit time consuming to prepare, but the outcome was worth it. We will make these again."

MY REVIEW
BilliePock User ID: 8314002 268470
Reviewed Jun. 25, 2017

"This so delicious! I had a little trouble with the potatoes sticking. My hubby loved them and wanted seconds."

MY REVIEW
hkarow9713 User ID: 7604678 268402
Reviewed Jun. 25, 2017

"My family loves to do breakfast for supper & this recipe is now a new favorite! I used Colby Jack cheese instead of the pepper jack but it was still delicious! I will definitely make this again!"

MY REVIEW
Shawn User ID: 8815323 268380
Reviewed Jun. 25, 2017

"Very tasty, but didn't go together for me as easily as I expected. Will make this again, but will add a little egg to the hash browns so they will actually fold

TOH VFE"

MY REVIEW
angela32 User ID: 3084463 268341
Reviewed Jun. 24, 2017

"These were very good. I used frozen, thawed hashbrowns and they worked great!"

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