Stuffed Hash Browns

Close up image of Stuffed Hash Browns

Stuffed Hash Browns

Stuffed Hash Browns made in the air fryer. These hash browns are perfect to add to Snack City in your freezer for an easy morning breakfast.
PREP TIME
35 Minutes
COOK TIME
45 Minutes

Per Serving – Makes 36

62 Calories

10.2g C | 2.5g P | 1.3g F

How to Make Stuffed Hash Browns

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Close up image of Stuffed Hash Browns

Stuffed Hash Browns

5 from 7 votes
Course: Breakfast, Snack
Cuisine: American, meal prep
Keyword: air fryer, free, freezer friendly, gluten free, snack, under 10 ingredients, under 500 calories
Prep Time: 35 minutes
Cook Time: 0 minutes
Total Time: 35 minutes
Servings: 36 hash browns
Calories: 62kcal
Stuffed Hash Browns made in the air fryer. These hash browns are perfect to add to Snack City in your freezer for an easy morning breakfast.
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Ingredients

  • 3 lbs (1362 g) frozen shredded hash browns country style
  • ¾ cup (85 g) tapioca flour corn starch works too
  • 1 tbsp (14 g) seasoned salt or regular salt
  • 1 medium (150 g) green pepper
  • 1 medium (150 g) red pepper
  • ½ medium (100 g) sweet onion
  • ½ lb (227 g) diced ham
  • ¾ cup (84 g) shredded cheese
  • (10 g) oil spray

Instructions

For the Hash Browns

  • Place all of your frozen hash browns into a microwave safe bowl. Microwave for 5-6 minutes or until they have thawed and are easier to work with and mold. You can use regular potatoes and shred them on your own if you wish. If you do this you will need to squeeze out as much water from them as possible using a clean towel.
  • Wash and cut your peppers and onion into a small dice. Dry the ham with a paper towel to get as much moisture off of it as possible.
  • Once the hash browns have thawed, stir in the tapioca flour (or corn starch), seasoned salt, peppers, onions, ham, and cheese.
  • Spray a small ramekin or dish with a bit of oil and pack the potatoes into shape. You will want to pack them densely. I used about 60g (¼ cup) worth for each hash brown. Hit the ramekin upside down against the counter top or your hand lightly to release the hash brown. If you find that they aren't staying together you can add more starch. Some brands of hash browns are less starchy than others.
  • You can cook these in advanced or freeze them as they are now. If you are going to freeze (this is what I do) place them on a sheet pan and flash freeze them to solidify. Once they have frozen solid, transfer to a ziplock bag and store in the freezer.
  • If you choose to cook them in advance, preheat your air fryer to 400°F. Place the hash browns in the air fryer in a single layer, cooking in batches if necessary. Spray the tops with a bit of oil to help with browning. Cook for 12-15 minutes, flipping half way and spraying the underside with a bit of oil.
  • You can probably use an oven to cook these but they likely won't get as crispy and will take longer to cook. I have not attempted it, FYI.

Storage

  • Once the hash browns have frozen solid if not precooking or have cooled if you did precook, add them to a ziplock bag, remove the air and freeze. To reheat, use the air fryer if you want to keep them crispy.
  • Reheating the uncooked hash browns in the air fryer at 400°F for 12-15 minutes. Spray the tops with oil and turn half way.
  • This recipe makes 36 hash browns. The nutrition information is for each one.

Nutrition

Calories: 62kcal | Carbohydrates: 10.2g | Protein: 2.5g | Fat: 1.3g


NUTRITIONAL INFO FOR THE Stuffed Hash Browns

The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.

Servings
Carbs
368g
Protein
89g
Fat
46g
Calories
2242 cals

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This Post Has 2 Comments

  1. David Levy

    5 stars
    These are great. Couple notes that may help others (or you), I used an egg ring (circular cookie cutter) to make them instead of a ramekin. Took a baking sheet covered with parchment paper put down the ring, and packed the mixture down onto the tray directly. I found when packing into the ramekin it would separate when tapping or not come out easily and didn’t want to keep wiping it out or adding more oil. Went faster and let me freeze more on a sheet as well.

    Also I used “Idaho spuds” dehydrated shredded potatoes. Not saying it’s better or worse than frozen but gains me freezer space in storage beforehand. They were at Costco business center, not sure if I’ve seen them at normal Costco but def out in the world w a quick Google.

    Thanks for the recipe these were great.

  2. JJ

    I haven’t tasted one yet but just noting that I used a whoopie pie / muffin top pan and did cook them in the oven. I adjusted to convection roast 450 and for 3 trays cooked them 27 min (probably could have done a little less time and pulled around 24). I’m going to freeze then reheat in the airfryer – trying 400 for 5 min.

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