Stuffed hash browns are loaded with flavor, thanks to a few fabulous ingredients such as cheese, bacon, and vegetables. They pack a punch, turning a side of hash browns into a hearty and satisfying meal.
This easy breakfast potato recipe was inspired by my breakfast corned beef hash casserole and potato breakfast muffins on this site and pairs well with this onion ketchup.
Why You Will Love This Stuffed Hash Browns Recipe
- Easy to Make. All you need are simple common ingredients to make!
- Everyone Loves These Potatoes. This crowd-pleasing dish is loved by kids and adults alike and is comfort food at its finest.
- An Upgrade on Breakfast Potatoes. If you're looking for a way to jazz up your breakfast these potatoes are it!
Ingredients
You'll only need a few basic ingredients to make this hearty, delicious recipe, and they're all just a quick trip to the grocery store away.
- Shredded Potatoes: Use shredded, peeled, russet, or Idaho potatoes, squeezed dry with paper towels or a clean kitchen towel work great You can also use Yukon gold potatoes or defrosted, frozen hash browns.
- Onion: Onions are a classic breakfast veggie that adds some flavor to your hash browns.
- Ham: Diced ham is perfect but you can also use cooked sausages, bacon, or any combination of meat.
- Large Eggs: Scrambled up to make part of the filling for your hash browns.
- Milk: The secret to making fluffy eggs. You can use half and half instead for richer and creamier eggs.
- American Cheese: For plenty of cheesiness! You can also use cheddar, mozzarella, Colby Jack, or a blend of cheeses instead.
See the recipe card below for the full ingredient list and exact quantities of each one.
Substitutions and Variations
Don't have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this hash browns recipe.
- Add Vegetables: Sauté vegetables like spinach, bell peppers, onions, and mushrooms before adding eggs to your skillet, if desired.
- Add Heat: Add a sprinkling of chili pepper flakes, diced jalapeno pepper, our pickled habanero peppers, our jalapeno powder, smoked jalapeno powder, or chipotle powder to the egg mixture for a bit of heat.
- Egg Whites: Use egg whites if you prefer them over whole eggs. You will need six whites to make the same amount as three whole eggs.
How to Make Stuffed Hash Browns
This may be a homemade recipe, but it's very easy to make. It only takes a few simple steps from start to finish!
- Mix the potatoes, onions, salt, and pepper together in a bowl.
- Press the hash browns into a small nonstick skillet.
- Cook the potatoes until golden brown on both sides and transfer to the oven to keep warm.
- Cook the ham until lightly browned and then transfer to a plate.
- Whisk together the eggs and milk.
- Scramble the eggs in the same pan but do not break eggs up into small pieces. Remove the skillet from the heat, place the cheese on top of the eggs, and cover the skillet to allow the cheese to melt.
- Top one side of the hash browns with the ham.
- Followed by the eggs with melted cheese.
- Fold the hash browns in half.
- Serve immediately and enjoy!
⭐️ Hint: To avoid soggy hash browns, squeeze as much water as possible out of the potatoes with a clean kitchen towel or paper towels. Squeeze as much water as possible out of them.
If you love recipes like this, you may also enjoy this easy sheet pan breakfast.
Storage
- Refrigerator: Store in an air-tight container for up to 4 days.
- Freezer: Tightly wrap your leftovers in plastic wrap, then freeze them for up to 3 months in an air-tight, freezer-safe container. Allow it to defrost in the refrigerator overnight before reheating it for the best results.
- Reheat: Bake the hash browns on a baking sheet for 15 to 20 minutes at 350 degrees. You can also reheat your hash browns in the microwave for 1-2 minutes per side or in the air fryer for 5 to 7 minutes at 350 degrees, flipping it halfway through.
Serving Suggestions
- Fresh fruit salad or my Grandma's fruit salad always tastes great.
- Guacamole, Sour cream, Salsa, Ketchup, Onion Ketchup, Hot Sauce, Garlic Mayo, Spicy Mayo, Chipotle Mayo, or any one of our best dip recipes are great for adding a splash of flavor.
- Combine it with any one of our Sweet Breakfast Recipes or Fruit Breakfast Recipes for a hearty breakfast.
Tips
- No Soggy Hash Browns. Make sure to squeeze as much water as possible out of the potatoes using paper towels or a clean kitchen towel. You can also place a kitchen towel in the bottom of a large strainer, add the potatoes, top with another towel, and then push down firmly to remove excess water.
- Flipping Your Hash Browns. Use a spatula to gently loosen the edges before flipping your hash browns. This way they will flip in one piece and stay together.
FAQ
Russet and Yukon Gold potatoes work best for hash browns, providing an excellent balance of starchiness, crispness, and flavor.
Yes, sweet potatoes can be used as a substitute for regular potatoes. Keep in mind that sweet potatoes have more moisture, so it's essential to rinse and dry them well before cooking to achieve a crispy result.
Use a box grater or a food processor with a shredding attachment.
Use a box grater or a food processor with a shredding attachment.
Video
More Hash Brown Recipes
Do you like hash browns? Here are some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Stuffed Hash Browns
Equipment
- small skillet 6-8 inch
Ingredients
- 1 ½ cups shredded potatoes use shredded, peeled, russet potatoes, squeezed dry with paper towels
- 2 tablespoons onion chopped fine
- ¼ teaspoon salt
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 4 tablespoons butter divided
- 2 tablespoons vegetable oil
- ½ cup ham diced, ¼ inch pieces
- 3 large eggs
- 2 tablespoons milk
- 2 slices American cheese
Instructions
- Preheat oven to 250°F. Place wire rack over baking sheet.
- Combine potatoes, onion, ¼ teaspoon salt and pepper in medium bowl and mix well with tongs or your hands.
- Heat 2 tablespoons butter and oil in small (6- to 8-inch) nonstick skillet over medium heat.
- Add potato mixture; spread to cover bottom of skillet evenly, pressing down gently with spatula to flatten.
- Cook 10 minutes or until bottom and edges are golden brown. Cover skillet with large inverted plate; carefully flip hash browns onto plate. Slide hash browns back into skillet, cooked side up. Cook 10 minutes or until golden brown.
- Slide hash browns onto prepared wire rack; place in oven to keep warm while preparing ham and eggs.
- Melt 1 tablespoon butter in same skillet over medium-high heat. Add ham and cook and stir 2 to 3 minutes or until lightly browned. Remove to plate.
- Whisk eggs, milk and remaining ⅛ teaspoon salt in a bowl. Melt remaining tablespoon of butter in same skillet over medium-high heat.
- Add egg mixture; cook 3 minutes or just until eggs are cooked through.
- Place cheese slices on top of eggs; remove from heat and cover skillet with lid or foil to melt cheese.
- Place hash brown on serving plate; sprinkle one side of hash brown with ham. Top ham with eggs and fold hash brown in half and serve.
Video
Notes
- No Soggy Hash Browns. Make sure to squeeze as much water as possible out of the potatoes using paper towels or a clean kitchen towel. You can also place a kitchen towel in the bottom of a large strainer, add the potatoes, top with another towel, and then push down firmly to remove excess water.
- Flipping Your Hash Browns. Use a spatula to gently loosen the edges before flipping your hash browns. This way they will flip in one piece and stay together.
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