Cheesy Stuffed Hash Browns
These cheesy stuffed hash browns are my take on that classic steakhouse side dish. Crispy on the outside, warm and gooey on the inside, and topped with a cool creamy seasoned sour cream. Such a tasty side to steak night at home, or a fun brunch item.
Here’s what you need
The hash brown mixture is super simple. Hash browns, diced onions, garlic powder, seasoned salt, pepper, and parsley. And for the cheese filling you can really use any shredded cheese you like. I love a sharp cheddar with potatoes, but a pepper jack would be really good too for added kick. I’ll also be trying it with other add-ins like bacon, or ham and Swiss.
I used a 9-inch non-stick skillet and that size works perfectly for this recipe. Half of the hash browns go in first and are pressed down with a spatula. Then add your cheese.
Keep the cheese about 1-inch from the edges to avoid oozing out the sides! Then top with the other half of the hash browns.
Once the bottom is nice and golden brown, its time to flip!
Golden and delicious! Slice into wedges to serve.
Don’t forget the delicious seasoned sour cream (or Greek yogurt). I make mine with a little kick of sriracha, so good!
Garnish with chopped scallions or chives for added color and flavor. These cheesy stuffed hash browns are such a tasty brunch dish, and I’ll definitely be making for my next steak night!
If you love cheesy potatoes you MUST try my Four Cheese Hash Brown Bake. It’s a family favorite!
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Cheesy Stuffed Hash Browns
Crispy on the outside, gooey on the inside! Steakhouse style stuffed hash browns are perfect for a steak night at home, or a delicious brunch dish.
For the hash browns
- 6 cups frozen shredded hash browns thawed
- 1/2 medium yellow onion diced
- 1/2 tsp seasoned salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1 tbsp fresh minced parsley or 1 tsp dried
- 2 tbsps butter or oil divided
- 1 1/2 cups shredded cheddar cheese
- Chives or scallions for garnish optional
For the spicy seasoned sour cream
- 1/3 cup sour cream or Greek yogurt
- 1 tbsp sriracha
- 1/8 tsp seasoned salt
- 1/8 tsp garlic powder
In a small bowl, combine all of the seasoned sour cream ingredients. Whisk to combine and set aside or refrigerate until ready to serve.
In a large mixing bowl combine the hash browns, diced onion, seasoned salt, pepper, garlic powder, and parsley. Add 1 tablespoon of butter or oil to a medium nonstick skillet, and preheat over medium heat. Once skillet is hot, Add half of the hash browns, and press down with a spatula.
Sprinkle the shredded cheese over the top, but not all the way to the edges to avoid seeping out. Top with the other half of the hash brown mixture. Spread evenly and press down with a spatula. Cover and cook on medium for about 7-10 minutes. Check occasionally and continue to press down with a spatula. If hash browns are getting too brown too fast, turn down the burner.
Once golden and crispy on one side, gently put a large plate or heat proof cutting board over the skillet, and flip the skillet upside down. Add the remaining 1 tablespoon of butter or oil to the skillet, and slide the hash browns back into the skillet. The uncooked side should now be on the bottom, and the browned side up. Cook over medium for another 10 minutes or so, or until crispy and cooked through.
Slice into wedges, garnish with chopped chives or scallions, and serve with seasoned sour cream.
I used a 9-inch skillet, anything around that size is perfect.
Stuff the hash browns with any cheese you like, pepper jack would be really good, or a combo! You could also add chopped bacon, or ham and Swiss for a yummy brunch version.
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