They'll come running for breakfast when you grill these frozen hash browns cooked with a feisty combo of cheese, roasted peppers, and green onions.
(1 lb. 4-oz.) pkg. refrigerated hash-brown potatoes
oz. (1 1/2 cups) finely shredded sharp Cheddar cheese
cup chopped green onions
cup chopped roasted red bell peppers (from a jar), if desired
teaspoon seasoned salt
teaspoon garlic-pepper blend
Heat closed contact grill for 5 minutes.
Meanwhile, in large bowl, combine all ingredients; mix well.
When grill is heated, for each patty, measure generous 1/2 cup potato mixture; place directly on bottom grill surface. (Each mound will be about 2 inches high. If necessary, cook 3 patties at a time.) Close grill; cook 8 to 10 minutes or until patties are golden brown and crisp.
We recommend that you scoop the mounds of potato mixture directly on the grill so that the patties are compact and hold together. The top of the grill will compress the mixture, then help to cook it evenly.
For Hot Pepper Hash Brown Patties, use hot pepper Monterey Jack cheese instead of the Cheddar and omit the roasted bell peppers.
These tasty potatoes are a perfect side dish for breakfast or supper. Be sure to serve condiments such as sour cream, salsa and ketchup with the patties.
NUTRITION INFORMATION PER SERVING
Serving Size: 1/10 of Recipe
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 1/2 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.