Jalapeño Popper Hash Browns
Jalapeño Popper Hash Browns
Ingredients
For the Jalapeño Popper Filling
- 6 strips thick-cut bacon, cooked crispy and crumbled, divided
- 3 jalapeños, 1 diced, 2 sliced into thin rings for topping
- 4 ounces cream cheese, softened
- 1 tablespoon sour cream
- 1/4 cup shredded mozzarella cheese
- 1/4 cup shredded American cheese, (or shredded cheddar cheese)
For the Hash Browns and Topping
- 4 frozen hash brown patties, rectangular or oval
- 1/2 cup shredded cheddar and mozzarella blend, for topping
Instructions
- 1
Preheat your smoker, air fryer, or oven to 400°F. Line a baking sheet with parchment paper and place a wire rack on top.
⏱️ 5 min•🌡️ 400
- 2
Lay the thick-cut bacon strips on the wire rack. Cook until crispy, approximately 10-15 minutes depending on thickness. Once cooled, crumble the bacon. Reserve 2 tablespoons of crumbled bacon for topping and the rest for the filling.
⏱️ 15 min•🌡️ 400
- 3
While the bacon cooks, prepare the jalapeños. Slice 2 jalapeños into thin rings for garnish. Dice the remaining 1 jalapeño for the filling.
⏱️ 5 min
- 4
In a medium bowl, combine the softened cream cheese, sour cream, the majority of the crumbled bacon (reserving 2 tablespoons for topping), the diced jalapeño, 1/4 cup shredded mozzarella cheese, and 1/4 cup shredded American cheese (or cheddar). Mix thoroughly until well combined.
⏱️ 5 min
- 5
Place the frozen hash brown patties on the wire rack. Cook in the preheated smoker, air fryer, or oven for 20 minutes, or until golden brown and crispy.
⏱️ 20 min•🌡️ 400
- 6
Carefully remove the hash browns from the heat. Spread a generous amount of the prepared cream cheese mixture evenly over the top of each hash brown patty.
⏱️ 3 min
- 7
Sprinkle the additional 1/2 cup shredded cheddar and mozzarella blend over the cream cheese mixture on each hash brown. Top with the reserved crumbled bacon bits and place a single jalapeño ring on each for garnish.
⏱️ 2 min
- 8
Return the assembled jalapeño popper hash browns to the smoker, air fryer, or oven for another 15 minutes, or until the cheese is completely melted and bubbly, and the jalapeño rings have softened.
⏱️ 15 min•🌡️ 400
- 9
Remove from heat and serve warm, enjoying the gooey, cheesy stretch.
Kitchen Tools
Nutrition Facts (per serving)
Jalapeño Popper Hash Browns
Ingredients
For the Jalapeño Popper Filling
- 6 strips thick-cut bacon, cooked crispy and crumbled, divided
- 3 jalapeños, 1 diced, 2 sliced into thin rings for topping
- 4 ounces cream cheese, softened
- 1 tablespoon sour cream
- 1/4 cup shredded mozzarella cheese
- 1/4 cup shredded American cheese, (or shredded cheddar cheese)
For the Hash Browns and Topping
- 4 frozen hash brown patties, rectangular or oval
- 1/2 cup shredded cheddar and mozzarella blend, for topping
Instructions
- 1
Preheat your smoker, air fryer, or oven to 400°F. Line a baking sheet with parchment paper and place a wire rack on top.
⏱️ 5 min•🌡️ 400 - 2
Lay the thick-cut bacon strips on the wire rack. Cook until crispy, approximately 10-15 minutes depending on thickness. Once cooled, crumble the bacon. Reserve 2 tablespoons of crumbled bacon for topping and the rest for the filling.
⏱️ 15 min•🌡️ 400 - 3
While the bacon cooks, prepare the jalapeños. Slice 2 jalapeños into thin rings for garnish. Dice the remaining 1 jalapeño for the filling.
⏱️ 5 min - 4
In a medium bowl, combine the softened cream cheese, sour cream, the majority of the crumbled bacon (reserving 2 tablespoons for topping), the diced jalapeño, 1/4 cup shredded mozzarella cheese, and 1/4 cup shredded American cheese (or cheddar). Mix thoroughly until well combined.
⏱️ 5 min - 5
Place the frozen hash brown patties on the wire rack. Cook in the preheated smoker, air fryer, or oven for 20 minutes, or until golden brown and crispy.
⏱️ 20 min•🌡️ 400 - 6
Carefully remove the hash browns from the heat. Spread a generous amount of the prepared cream cheese mixture evenly over the top of each hash brown patty.
⏱️ 3 min - 7
Sprinkle the additional 1/2 cup shredded cheddar and mozzarella blend over the cream cheese mixture on each hash brown. Top with the reserved crumbled bacon bits and place a single jalapeño ring on each for garnish.
⏱️ 2 min - 8
Return the assembled jalapeño popper hash browns to the smoker, air fryer, or oven for another 15 minutes, or until the cheese is completely melted and bubbly, and the jalapeño rings have softened.
⏱️ 15 min•🌡️ 400 - 9
Remove from heat and serve warm, enjoying the gooey, cheesy stretch.