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
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
- 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.
Notes
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
I want to try these. I would def use Cabot cheese.
ReplyDeleteI hope you enjoy them!
DeleteFavorite Cabot cheese is Sharp
ReplyDeleteThat would be extra sharp. Perfect choice for baked Mac and Cheese.
DeleteI lean towards the sharp and extra sharp myself- I also love the Chipotle Cheddar.
DeleteCongrats on the Taste of Home gig...these potatoes look amazing.
ReplyDeleteThank 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!
DeleteI love hash browns, but don't make them very often. This version is going on my must make soon list!
ReplyDeleteHope you enjoy it as much as we did!
DeleteYummy! 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!
ReplyDeleteMy favorite is their Seriously Sharp!
ReplyDeletedigicats {at} sbcglobal {dot} net