-
-
Add this recipe to your binder
This recipe is in your binder
-
Air-fryer jalapeño popper hash browns recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
4 ratings
Loaded hash browns are all the range and our jalapeño popper version is a must try. The hash browns are cooked in the air-fryer for extra crispiness, then topped with cream cheese, bacon and jalapeños. They're cheesy, spicy, crispy and totally moreish. See method
Ingredients
- 12 hash browns
- 6 rashers streaky bacon
- 150g soft cheese
- 100g grated 4 cheese mix
- 20g jalapeños, finely chopped plus 12 whole
- 1 tsp of dried oregano
- ¼ small red onion, finely chopped
- handful of coriander leaves
Source of vitamin C
Each serving contains
-
Energy
880kj
211kcal
11%
-
Fat
13g
18%
-
Saturates
5g
25%
-
Sugars
1g
1%
-
Salt
0.8g
14%
of the reference intake
Carbohydrate 17g
Protein 6g
Fibre 2g
Method
- Preheat the air-fryer oven to 200°C. Place the bacon in the air-fryer in a single layer and cook for 5 mins until crispy, turning halfway. Set aside to cool slightly on kitchen paper before roughly chopping. Pour any excess fat from the air-fryer into a heatproof container and leave to cool before disposing of.
- Place 6 hash browns into the air-fryer and cook for 12 mins or until golden and crispy.
- Meanwhile, make the hash brown topping by combining the soft cheese, chopped jalapeños, bacon, oregano and red onion.
- When the hash browns are cooked, top each hash brown with a sprinkling of grated cheese and return to the air-fryer for 1 min. Once melted, add one heaped tsp of the cheese mix, spreading slightly, and return to the air-fryer for 3-4 mins or until hot and golden.
- Carefully remove the hot poppers and plate up before topping each with a slice of jalapeño and sprinkling over the coriander leaves. Repeat with the remaining 6 hash browns or store the mix for up to 3 days in the fridge.
See more Air-Fryer recipes