Stuffed Hashbrowns

barbara lentz


Tasty side dish for almost anything


☆☆☆☆☆ 0 votes

10 Min
15 Min
Stove Top



  • 3 slice
  • 1 large
    onion sliced in half moons
  • 4 oz
    mushrooms thinly sliced
  • 1 tsp

  • 5 medium
    russet potatoes peeled and washed
  • 2 large
  • 1 Tbsp
    dry bread crumbs
  • 2 Tbsp
    canola oil
  • ·
    sour cream for serving

How to Make Stuffed Hashbrowns


  1. Make the stuffing by cooking bacon until done. Remove from pan to paper towel lined plate. Chop. Add the onions to bacon grease and cook 5 minutes. Add the mushrooms and salt. Cook another 5 minutes. Stri in the bacon. Remove with slotted spoon and set aside.
  2. Grate the potatoes and squeeze out excess moisture with clean towel. Add the eggs and bread crumbs. Season with a little salt. Mix well
  3. Add oil to frying pan. Place a large ball of the potatoes in pan and press down to flatten. Fry until browned on both sides working in batches.
  4. Remove from skillet and place some stuffing on one half of the hashbrowns Fold over. Garnish with the sour cream

Printable Recipe Card

About Stuffed Hashbrowns

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American

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