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Stuffed Hash Browns

This week I'm celebrating the 2 year anniversary of becoming a Community Cook for Taste of Home and what better way to do it than with these Stuffed Hash Browns?      

I couldn't find the refrigerated hash browns, so I bought frozen, and let them defrost. I like fresh cracked black pepper and kosher salt.  I used minced dried onion and dried chives, it's what I had on hand.   

This is one of those recipes that I hope I get the picture on the first few frames, because I just want to EAT!    They definitely did not disappoint- crispy seasoned potatoes, packed with bacon and  topped with a dollop of sour cream.   Perfection.  Thank you to Annie P for sharing the recipe!


                   

Stuffed Hash Browns

Stuffed Hash Browns
Author: Jolene's Recipe Journal

Ingredients

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

Instructions

  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.
  2. 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.
  3. Fold hash browns in half; slide onto plate and keep warm. Repeat with remaining ingredients. Top with sour cream and green onions.

Notes

Source:  "http://www.tasteofhome.com/recipes/stuffed-hash-browns"

Other recipes you may enjoy:

Loaded Stuffed Potato Pancakes

Spicy Hashbrown Waffles

Peanut Butter, Bacon and Banana Stuffed Waffles

Hashbrowns, stuffed, bacon
Breakfast, Brunch
American





Welcome to our week long celebration of June being #DairyMonth hosted by From Gate to Plate and Cooking With Carlee.  We are putting together our best recipes using cow milk, goat milk butter, cream and cheeses.  We can't wait to share them with you.

Farmer's Cheese from A Kitchen Hoor's Adventures
Iced Matcha Green Tea Latte by Culinary Adventures with Camilla
Italian Stuffed Peppers with Ricotta by Palatable Pastime
Spinach and Cheese Souffle by A Day in the Life on the Farm
Stuffed Hash Browns by Jolene's Recipe Journal


 
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Comments

  1. KimJune 20, 2017 at 11:53 AM

    I want to try these. I would def use Cabot cheese.

    ReplyDelete
  2. Janie ZirbserJune 20, 2017 at 1:03 PM

    Favorite Cabot cheese is Sharp

    ReplyDelete
    Replies
    1. Janie ZirbserJune 20, 2017 at 1:05 PM

      That would be extra sharp. Perfect choice for baked Mac and Cheese.

      Delete
    2. JoleneJune 21, 2017 at 4:48 AM

      I lean towards the sharp and extra sharp myself- I also love the Chipotle Cheddar.

      Delete
  3. A Day in the Life on the FarmJune 20, 2017 at 2:05 PM

    Congrats on the Taste of Home gig...these potatoes look amazing.

    ReplyDelete
    Replies
    1. JoleneJune 21, 2017 at 4:45 AM

      Thank you! I've been a huge fan of the magazines since the 90s, and it's so much fun to be a part of it now!

      Delete
  4. CarleeJune 20, 2017 at 8:01 PM

    I love hash browns, but don't make them very often. This version is going on my must make soon list!

    ReplyDelete
  5. ValJune 21, 2017 at 4:40 PM

    Yummy! We always have "breakfast" on Sundays after church and I make "ultimate hashbrowns" quite often. I'll have to try these soon - they sound delicious!

    ReplyDelete
  6. ♡♥♬ Carolsue ♡♥♬June 22, 2017 at 3:29 AM

    My favorite is their Seriously Sharp!
    digicats {at} sbcglobal {dot} net

    ReplyDelete

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