Stuffed Hash Browns
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 2
  • 1 lbs potatoes (I used Yukon Gold), peeled and grated, 2 packed cups
  • 2 Tablespoons oil (plus ½ teaspoon for the eggs)
  • 2 eggs, lightly beaten
  • 1 Tablespoon crumbled cooked bacon
  • ½ Tablespoon fresh green onions
  • ¼ cup grated Mozzarella cheese (or any other cheese)
  • salt, ground black pepper, to taste
  1. Prep all the ingredients so that they will be ready to go once you start cooking the hash browns.
  2. In a 10 inch nonstick skillet, heat the oil until shimmering. Add the grated potatoes, pressing them down. Season with salt and ground black pepper. Cook for about 3 minutes on medium high heat, just until the underside of the potatoes softens and turns slightly golden.
  3. Turn the potatoes over to the other side. Season the other side with salt and ground black pepper.
  4. In another skillet, heat the remaining teaspoon of oil until shimmering, add the slightly beaten eggs (season with a pinch of salt and ground black pepper. Cook on low heat just until the eggs are scrambled but still halfway underdone.
  5. Spread the partially cooked eggs over half of the hash browns in the other skillet. Top with the crumbled bacon, green onions and grated cheese.
  6. Fold the other half of the hash brown layer over the filling. Cook until golden on both sides, about 5 minutes per side. Serve immediately.
You can be as creative as you want with your filling. Other possibilities: Sautéed mushrooms, peppers, onions, different herbs, broccoli, zucchini, sausage, ham, spinach, avocado, salsa, tomatoes, etc.
Recipe by Olga's Flavor Factory at