Cheese-Stuffed Hash Browns

Name: Cheese-Stuffed Hash Browns
Total time: 35
Yield: 12
Ingredients: canola oil, for frying; 2 lb frozen hash brown, thawed; 3 large eggs; 1 tablespoon kosher salt, plus more for sprinkling; 1 tablespoon freshly ground black pepper; 2 teaspoons paprika; 3 tablespoons all purpose flour; 24 slices cheddar cheese; ketchup, for serving

Recipe by Katie Aubin from tasty.co

Snacks 35 Mins.

Ingredients

12 servings

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canola oil, for frying
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2 lb frozen hash brown, thawed
•

3 large eggs
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1 tablespoon kosher salt, plus more for sprinkling
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1 tablespoon freshly ground black pepper

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2 teaspoons paprika
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3 tablespoons all purpose flour
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24 slices cheddar cheese
•

ketchup, for serving

Instructions

Fill a large, deep pan halfway with canola oil and heat over medium heat until the temperature reaches 350°F (180°C).
In a large bowl, combine the hash browns, eggs, salt, pepper, paprika, and flour. Mix well.
Scoop a heaping tablespoon of the hash brown mixture onto a clean surface and shape into a rectangle.
Place two slices of cheddar cheese in the center, then top with another tablespoon of the hash brown mixture and shape into a rectangle, sealing the cheese inside. Repeat with the remaining potato mixture and cheese.
Use a large spatula to transfer 2 hash browns at a time to the hot oil and fry for 2–3 minutes, or until golden brown. Transfer to a paper towel-lined plate to drain and season with more salt.
Serve immediately with ketchup for dipping, or let cool completely, wrap in foil, and freeze for up to 3 months. To reheat, unwrap and bake in a 400°F (200°C) oven for about 20 minutes, flipping once, until warmed through and golden brown.
Enjoy!