Jalapeno Popper Hashbrowns

Add some spice to your breakfast or appetizer line up with these crispy, cheesy, Jalapeno Popper Hashbrowns from Bear Mountain Ambassador Brandyn Baker!

Prep

10 minutes

Cook time

30 minutes

Serves

4 servings

Steps

Preheat the grill to 400°F degrees. Meanwhile, mix the cream cheese, jalapenos, bacon, half of the shredded cheese, and BBQ rub in a bowl until well combined.
Place the hashbrown patties on a wire rack. Once the grill has preheated, add the hashbrowns to the grill and allow them to bake until crisp, flipping halfway through. Once the hashbrowns have started to crisp up, remove them from the grill.
Top each hashbrown with the jalapeno popper mix, then add the remaining cheese. Return the loaded hashbrowns to the grill. Cook until the cheese has melted, then remove from the grill.
Finish them off by garnishing with BBQ sauce and sliced jalapenos, then serve and enjoy!

Ingredients:

½ package hashbrown patties - frozen
1 (8 oz.) block cream cheese
1-2 jalapenos - diced + a slice for each hashbrown
3-4 slices of bacon – cooked and diced
1 Cup of shredded cheese
¼ Cup of BBQ sauce + more to garnish
BBQ seasoning
Bear Mountain Chef's Choice 100% Hardwood All Natural BBQ Wood Pellets – Bear Mountain BBQ

watch recipe video

Shop this Product

Bear Mountain Chef's Choice 100% Hardwood All Natural BBQ Wood Pellets

Shop Now

Smoked Bourbon BBQ Meatloaf Recipe

Grilling Tips

Bourbon BBQ Craft Blends™