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Stuffed Hash Browns

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

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

  • 1. In a large bowl, toss potatoes with onion, salt and pepper. In a small cast-iron or other heavy skillet, heat 2 teaspoons oil over medium heat. Add 1 cup potato mixture, pressing down to flatten with spatula. Cook, without stirring, until bottom is golden brown, 4-5 minutes. Drizzle with 1 teaspoon oil; flip. Cook until bottom is golden brown, 4-5 minutes, 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.

Nutrition Facts

1 serving: 410 calories, 27g fat (9g saturated fat), 26mg cholesterol, 791mg sodium, 30g carbohydrate (3g sugars, 3g fiber), 13g protein.

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