Jalapeno Popper Hashbrowns

Jalapeño Popper Hashbrowns are the perfect grab-and-go appetizer or snack! Crispy hashbrowns make the perfect base for a cheesy, creamy, and savory, bacon-packed filling. If you are craving a filling, cheesy snack, this easy jalapeno popper hashbrowns recipe is a must-try!

Jalapeno Popper Hashbrowns Ingredients

• 3-4 frozen hashbrowns: I used hashbrown patties from Trader Joe’s
• 3 oz cream cheese, softened
• 1 tbsp ranch seasoning powder
• 1/4 cup mozzarella cheese
• 1/4 cup cheddar cheese
• 1/4 cup bacon bits
• Extra mozzarella cheese, cheddar cheese, and bacon bits for topping
• Sliced jalapeños for garnish

Instructions

Preheat your air fryer to 375°F (190°C).

Place the frozen hashbrowns in the air fryer and cook for 10 minutes. Remove and set aside.

In a bowl, mix together the cream cheese, ranch seasoning, mozzarella, cheddar, and bacon bits until well combined.

Spread the cream cheese mixture evenly over each hashbrown.

Sprinkle additional cheese and bacon bits on top.

Add a jalapeño slice to each hashbrown.

Return to the air fryer and cook for 1-2 more minutes, or until the cheese is melted and golden.

Serve immediately and enjoy!

*Air Fryer cooking times may vary depending on the settings and model of your air fryer.

Storage Instructions

Place the cream cheese filling in an airtight container and store it in the fridge for 3-4 days. When you’re ready to eat, take out a frozen hashbrown and air fry it for 8 minutes. Add the filling, top with more cheese and bacon bits, and air fry for another 3-4 minutes, or until golden and the cheese is melted.

If you enjoyed this jalapeno popper hashbrown recipe, you might also like my cheesy garlic bread recipe too.

Hashbrown Airfryer tips

• Do not overcrowd the air fryer.
• Add oil spray to help the hashbrowns crisp up.
• Flip halfway for even crisping.