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Crispy potato hash casserole with sour cream and chives.

Stuffed Hash Browns

Elegant woman with purple headscarf looking out window, soft natural light, stylish accessories, indoor portrait.Amalena Caldwell
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 388 kcal

Ingredients
  

  • 4 cups shredded hash browns thawed
  • 1/2 cup yellow onion finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 tablespoon unsalted butter
  • 1 cup cheddar cheese shredded
  • 4 slices cooked bacon crumbled
  • 1/4 cup sour cream
  • 2 tablespoons chives chopped

Instructions
 

  • In a large bowl, combine the thawed hash browns, chopped onion, salt, pepper, and garlic powder.
  • Heat a large nonstick skillet over medium heat and melt the butter.
  • Place half of the hash brown mixture into the skillet, pressing down to form a large patty.
    Sautéed chopped onions cooking in a black skillet with a wooden spatula on white countertop.
  • Cook for 5-7 minutes, or until the bottom turns golden brown and crispy.
  • Sprinkle the cheddar cheese and crumbled bacon over the cooked side of the hash brown patty.
    Crispy hash browns with shredded cheese and bacon in a frying pan.
  • Carefully place the remaining hash brown mixture on top of the cheese and bacon, pressing down gently.
  • Cook for another 5-7 minutes, then carefully flip the entire hash brown to cook the other side until golden brown, about 5 minutes.
  • Transfer the stuffed hash brown to a cutting board, cut into wedges, and serve with a dollop of sour cream and a sprinkle of chives.

Nutrition

Calories: 388kcalCarbohydrates: 41gProtein: 14gFat: 19gSaturated Fat: 10gSodium: 662mgFiber: 3g
Keyword breakfast, stuffed hash browns
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