Stuffed Hash Browns

Susan Bartley


I had these at a breakfast join some years ago, came home and made them for my family. They were a huge hit and always are. Great for breakfast, but they work for any meal time too.

pinch tips: Perfect Bacon Every Time





15 Min


20 Min


Pan Fry


6 c
prepared hash brown potatoes
1 Tbsp
olive oil
1/3 cup c
green bell pepper
1/3 c
sliced green onions
1 c
grated cheddar cheese
6 oz
cream cheese
oil for frying hashbrowns
additional sliced green onions for garnish

Directions Step-By-Step

Set prepared hashbrowns aside while you prepare the filling. In one tablespoon of olive oil lightly saute green bell pepper, let peppers cool.
In small bowl cream sofened cream cheese, now add 1/2 off the grated chedder cheese, sliced green onions and sauted bell peppers, fold each item into the creamed cream cheese. This may be done ahead and stored in the fridge, just remove it from the fridge at least one hour before you plan to make your hashbrowns.
On a griddle or frying pan add enough oil to give you a moderately coated pan. Heat oil to over medium temp. Put 3/4 cups of hashbrowns on heated pan, spread out to about 1/3" thick, (like a pancake) Allow them to cook, than spread 1/4 of the cream cheese mixture on the hashbrowns, spreading it to a 1/2 to 3/4 of an inch to the edge. Now take another 3/4 of a cup of hasbrowns and spread them over the top of the filling, spreading them to te edge of the bottom layer of hashbrowns, incasing the filling inside the 2 layers of hashbrowns. When the first layer is nicely browned, this takes about 8 minutes, turn over the hasbrowns and brown the other side. I serve them with the remaining grated chedder and also slice a few more green onions to garnish. They're sure to be a hit at your house as they are at mine!

About this Recipe

Course/Dish: Other Breakfast, Potatoes
Main Ingredient: Potatoes
Regional Style: American