Cheese Stuffed Hash Browns
Breakfast • Cheese, Easy, Potato
Serving size: 3 to 6
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Ingredients
- 1 pound bag frozen shredded hash brown potatoes, thawed
- 3 medium green onions, thinly sliced, or about ¾ cup sautéed yellow onions
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 tablespoons olive oil or vegetable oil or half and half mixture butter and oil
- 1 ½ cups shredded cheddar cheese, or Havarti or your favorite flavorful cheese
Directions
- 1. Mix potatoes, onions, salt and pepper in large bowl. Coat 10 inch nonstick skillet with slanted side with 1 tablespoon of the oil; heat over medium heat. Spread ½ of the potato mixture evenly over bottom of skillet; press down to bottom and up sides with the bottom of a metal 1 cup measuring cup. Top with cheese to within 1 inch of edge. Spread remaining potatoes over cheese; press down with back of measuring cup.
- 2. Cook over medium heat about 15 minutes or until potatoes are well browned and crisp. Loosen edge of potatoes with spatula. Place heat proof plate upside down over skillet; carefully turn skillet upside down over plate to remove potatoes.
- 3. Heat remaining 1 tablespoon oil in skillet over medium heat. Slide potatoes from plate into skillet so uncooked side is down. Cook about 10 to 15 minutes or until potatoes are well browned and tender. Slide onto serving plate. Let cool 3-5 minutes; cut into wedges.
