Stuffed Hash Browns
Total TimePrep: 15 min. Cook: 10 min./batch
- 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
- 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.
Nutrition Facts1 serving: 410 calories, 27g fat (9g saturated fat), 26mg cholesterol, 791mg sodium, 30g carbohydrate (3g sugars, 3g fiber), 13g protein.
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.
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!
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!
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
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
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.
Jun 25, 2017
This so delicious! I had a little trouble with the potatoes sticking. My hubby loved them and wanted seconds.
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!
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 foldTOH VFE
Jun 24, 2017
These were very good. I used frozen, thawed hashbrowns and they worked great!
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