These Jalapeño Popper Hash Brown Patties are crispy, cheesy, and loaded with bacon, jalapeños, cream cheese, and BBQ seasoning. An easy appetizer or game day snack that's ready in under 40 minutes!
Total Time:45 minutes
Yield:8
Ingredients
8 frozen hash brown patties
4 ounces cream cheese, softened
½ cup sour cream
1 cup shredded Colby Jack cheese
½ cup cooked bacon, diced
2 fresh jalapeños, diced
1 tablespoon BBQ seasoning (such as Ninjacue All Night)
8 fresh jalapeño slices
Instructions
Bake hash brown patties on a wire rack according to the package instructions until golden brown and crispy.
While the hash browns bake, combine the softened cream cheese, sour cream, shredded Colby Jack cheese, diced bacon, diced jalapeños, and BBQ seasoning in a mixing bowl. Stir until fully combined.
Remove the crispy hash browns from the oven and spread a generous layer of the jalapeño popper mixture over each hash brown patty.
Sprinkle each patty with additional shredded Colby Jack cheese and extra diced bacon, and one fresh jalapeño slice.
At 400°F bake for 7 minutes, or until the cheese is melted and bubbly.
Serve immediately while hot.
Notes
Baking on a wire rack helps the hash browns stay crispy underneath the creamy topping.
Remove the jalapeño seeds for a milder flavor or leave them in for extra heat.
Freshly shredded cheese melts smoother than pre-shredded varieties.
Add a drizzle of ranch, hot honey, or BBQ sauce just before serving for an extra flavor boost.
