Baked hash browns are stuffed with Gouda cheese and chives, with a hint of cayenne pepper.
These cheese-filled hash browns are per request of my husband, Casey. He is often quite helpful in critiquing recipes and throwing out suggestions for new things to try.
Honestly, I don’t know that I would have thought of Gouda-Stuffed Hash Browns on my own. I guess they’re more his thing than mine. 🙂 So, you all can thank him for this tasty breakfast (or any time) side dish.
I have to admit, they are kind of amazing.
Each hash brown has melted Gouda cheese and chives sandwiched inside, along with just a dash of cayenne pepper to give them a bit of a kick.
Also, since I’m not that crazy about fried foods, these are baked, which puts them on the healthier side of most hash browns. 🙂
If you’re nervous about trying cheese-stuffed hash brown cakes at home, don’t be! They sound a little intimidating, but are actually very easy to make.
Baked Gouda-Stuffed Hash Browns
- 2 medium sized red or russet potatoes, peeled
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- dash cayenne pepper
- 6 slices smoked Gouda cheese
- 1 Tablespoon chives
Place potatoes in pot and cover with water until submerged. Bring to boil and cook for about 20 minutes or until potatoes are just tender, but not soft. Remove from heat, drain water, and let potatoes cool until they can be safely handled.
Preheat oven to 425 degrees F. Grease baking sheet or line with parchment paper. Using a cheese grater, shred potatoes over medium bowl. Add salt, black pepper, and dash of cayenne pepper and stir gently to combine. Divide mixture into 12 parts. Use hands to shape 6 of the parts into flat, oval patties, and place on baking sheet. Take a slice of cheese and fold or tear into smaller pieces so that it fits on top of a patty, and repeat so that each hash brown is topped with one slice of cheese. Sprinkle each with about 1/6th of the chives.
Take remaining 6 parts of shredded potatoes, form into patties and place on top of first patties on baking sheet. Pinch the edges together and gently press down to seal the shredded potatoes around the cheese.
Bake for 45 minutes or until golden brown, flipping once halfway through so that the cakes brown evenly.
Note: Partly adapted from this delicious hash browns recipe at She Likes Food.
~K in the Kitchen