Stuffed Hashbrowns
 
Prep time
Cook time
Total time
 
Stuffed hashbrowns are easily customizable to whatever combination of meat, veggie and cheese that you are in the mood for. They are hearty enough to serve 2-3 on their own or up to 6 people as a side dish.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 3
Ingredients
  • 6 sausage links crumbled
  • 5 slices of bacon chopped into lardons
  • ¾ c chopped onion
  • 1 pkg refrigerated shredded hashbrown potatoes
  • 1 cup shredded cheese
  • 2-4 T oil
Instructions
  1. In a 10 inch skillet, brown the sausage over medium to medium-low heat. Place on a plate lined with a paper towel and set aside.
  2. In the same skillet, cook the bacon lardons until crispy. Set aside with the bacon on a paper towel lined plate.
  3. Drain all but 1 tablespoon of the bacon and sausage grease. Sauté the onion in the same skillet until translucent. Set aside.
  4. Meanwhile, cook the hashbrowns. Start by drizzling 1-2 tablespoons of oil in a 12 inch nonstick skillet and heat over medium heat. Add the hashbrowns and press down. Once the bottom of the hashbrowns start turning golden, drizzle the top with 1-2 tablespoons of oil and flip in sections. Press together into a single layer. Cook until the bottom is golden and all the hashbrowns are cooked and hot.
  5. Reduce the heat to medium low. Split the hashbrowns down the middle with your spatula.
  6. Top one half with half the cheese, sausage, bacon, onion, and second half of cheese.
  7. Flip the remaining half of the hashbrowns on top of the ‘stuffed’ half. Let sit for a minute so the cheese melts.
  8. Serve on their own as the main entrée or as side with eggs.
Recipe by Gravel & Dine at https://gravelanddine.com/stuffed-hashbrowns/