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With busy weekdays, I always try to make something special and delicious for breakfast on the weekends. And these jalapeno popper hash browns did not disappoint. Savory and cheesy, they are a must have. Quick and easy to make all you need are a few simple ingredients and empty stomachs.
Table of Contents
Step 1: Make the Jalapeno Popper Filling
You cannot have a jalapeno popper anything without bacon. It adds a crunchy element to the creamy mixture.
Start by preheating the griddle to a medium heat and place 4 strips of bacon on top of the warm flattop. Next, remove the cooked bacon off the griddle and spread the leftover bacon grease evenly on the flat surface.
Next, chop up the bacon into small bite size pieces.
For the filling I used a block of room temperature cream cheese, shredded cheddar cheese, bacon pieces, chopped up jalapeno, lime juice and Dad’s Taco seasoning. Mix the ingredient together in a mixing bowl until you get a creamy texture.
Recipe Tip
Swap sweet giardiniera for jalapeno if you don’t like spicy food.
Step 2: Grill the jalapeno popper hash browns
This is a quick and easy recipe that can be enjoyed for breakfast, brunch, lunch or as a snack.
Start by cooking the hash browns halfway through, about 5 minutes on one side. Flip them over and repeat the process.
Scoop a few spoonfuls of the jalapeno popper mix onto each hash brown, sprinkle some shredded cheese over the top and place them back on the grill. Cover up the jalapeno popper hash browns allowing the cheesy mixture to soften and the cheese to melt over the top.
Top off with a little bit of bacon and enjoy!
Frequently Asked Questions:
All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.
Jalapeno Popper Hash Browns
Ingredients
- 8 Frozen hash browns
- 4 Bacon strips
- 1 Jalapeno
- 1 Lime
- 8 oz Cream cheese block
- 1 tbsp Dad's taco seasoning
- 1/4 cup Shredded cheddar cheese
Instructions
- Start by preheating the griddle to a medium heat. Place 4strips of bacon and cook until crispy.
- Remove the bacon from the griddle once cooked and spread the bacon grease evenly on the flat surface.
- Chop up the bacon into small bite size pieces.
- In a mixing bowl, add a block of room temperature cream cheese, shredded cheddar cheese, bacon pieces, chopped up jalapeno, lime juice and Dad’sTaco seasoning. Mix the ingredient together to form a creamy texture.
- Cook the hash browns about 5 minutes on one side or until they are halfway cooked. Flip them over and repeat the process.
- Scoop a few spoonfuls of the jalapeno popper mix onto each hash brown, sprinkle some shredded cheese over the top and place them back on the grill.
- Cover up the jalapeno popper hash browns allowing the cheesymixture to soften and the cheese to melt over the top.
- Top off with a little bit of bacon and freshly chopped parsley.
