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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!

                   
* Exported from MasterCook *

                           Stuffed Hash Browns

  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

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

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




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
Pineapple Orange Breakfast Shake by Family Around the Table
Spinach and Cheese Souffle by A Day in the Life on the Farm
Stuffed Hash Browns by Jolene's Recipe Journal


 

Comments

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

    ReplyDelete
  2. Favorite Cabot cheese is Sharp

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

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

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

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

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

    ReplyDelete

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