Ingredients
Units
Scale
HASHBROWNS:
- 8 frozen hashbrown patties
- Olive oil spray
JALAPEÑO POPPER FILLING:
- 5 slices of thick-cut bacon (cooked), chopped.
- 6oz cream cheese
- 1/2 cup chopped pickled jalapeños
- 1/3 cup sour cream
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. paprika
- 1/4 tap. salt
- 1/4 tsp. pepper
- 3/4 cup shredded sharp cheddar cheese
- 2 tbsp. green onions, chopped.
TOPPINGS:
- Ranch
- Fresh jalapeños, sliced
- 1 cup shredded sharp cheddar cheese, 2 tbsp. per patty
- Chives
- 3 slices of thick-cut bacon (cooked), chopped.
- Cilantro
Instructions
- Preheat the oven or air fryer to 400°F.
- Lightly spray the patties with oil. Cook the hashbrown patties for 15 minutes, or until crispy. (if you are using the oven, place the patties on a metal rack on top of a baking sheet.
- Mix together all of the ingredients for the jalapeño popper filling.
- Pull the hashbrowns out of the oven, and equally spread all of the jalapeño poppers filling onto the patties.
- Top with more cheese, bacon, and fresh jalapeño slices.
- Pop back into the oven or air fryer until the cheese is golden and melted. About 10 minutes. *see notes*
- Once done, sprinkle chives and cilantro on top and serve with ranch! Enjoy!
Notes
* If you are using an oven, you might need to pop the patties under the broiler to get the cheese super golden!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: small plates
- Method: oven / airfryer
- Cuisine: American