These Stuffed Hash Browns are the perfect fusion of crispy potato pancakes and creamy, savory filling. Made with finely grated potatoes, onion, carrot, and garlic, these golden hash browns are pan-fried to perfection, then filled with a hearty mixture of chicken, mushrooms, and melted mozzarella. Finished with a brief bake in the oven, this dish is crunchy on the outside and melty, creamy, and flavorful on the inside—an unforgettable comfort food you’ll make again and again.
Preparation Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 6 stuffed hash browns
Cuisine: Fusion comfort food / Eastern European-inspired
Ingredients
For the Hash Browns
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800 g potatoes, peeled and washed
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1 medium onion
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1 medium carrot
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2 garlic cloves
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1 egg
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2 tablespoons flour
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Salt, to taste
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Black pepper, to taste
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Vegetable oil, for frying
For the Filling
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300–400 g chicken fillet, diced (or substitute with pork)
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Salt, to taste
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Dried garlic, to taste
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Curry powder, to taste
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2 medium onions, chopped
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150 g mushrooms, finely chopped
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20 ml vegetable oil
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15 g butter
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Salt and pepper, to taste
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½ cup (120 ml) 20% cream
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1 bunch green onions, chopped
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150 g mozzarella cheese, grated
Step-by-Step Instructions
Prepare the Hash Brown Mixture
Peel, wash, and dry the potatoes. Grate them finely using a hand grater or food processor.
Grate the onion, carrot, and garlic using the same fine grater.
Combine all the grated vegetables in a bowl and mix immediately to prevent browning.
If the mixture releases liquid, drain the excess juice.
Season with salt and black pepper.
Add 1 egg and 2 tablespoons of flour. Mix thoroughly until all ingredients are evenly combined. The mixture should hold together loosely.
Fry the Hash Browns
Heat a layer of vegetable oil in a skillet over medium heat.
Spoon about 2 tablespoons of the potato mixture into the skillet per hash brown.
Gently spread it into a circle using the back of a spoon.
Cook each side for 2–3 minutes or until golden brown.
Transfer to a plate lined with paper towels. Repeat until all the batter is used. You should get about 6 large hash browns.
Prepare the Filling
In a pan, heat a little oil and fry the diced chicken until golden.
Season with salt, dried garlic, and curry. Stir well and cook through. Set aside in a bowl.
In another pan, heat 20 ml vegetable oil and a small piece of butter.
Add chopped onions and sauté until translucent.
Add the chopped mushrooms and cook over medium heat until their moisture evaporates and they turn golden.
Season with salt and pepper.
Pour in ½ cup cream and stir until it thickens.
Transfer the mushroom mixture to the bowl with the chicken.
Add chopped green onions and mix everything thoroughly.
Stuff and Bake the Hash Browns
Preheat oven to 180°C (356°F).
Place a hash brown on a baking dish. Spoon the filling over one half of the hash brown.
Top the filling with grated mozzarella cheese.
Fold the other half of the hash brown over the filling to form a half-moon.
Repeat with remaining hash browns.
Sprinkle additional cheese on top of each hash brown.
Bake for 5–7 minutes, or until the cheese is melted and the stacks are heated through.
Serve Hot
Serve immediately while hot and crispy. These hash browns are best enjoyed fresh out of the oven with a side salad or a dollop of sour cream.
Nutritional Information (per stuffed hash brown)
Calories: 340
Protein: 20g
Carbohydrates: 22g
Fat: 19g
Fiber: 3g
Sodium: 450mg
Origins and Cultural Influence
Hash browns originated in North America but have been embraced worldwide as a comfort staple. In this recipe, the crispy potato exterior meets a rich and savory filling influenced by Eastern European and Central Asian meat and mushroom dishes. The result is a fusion of textures and flavors that’s both familiar and indulgent.
Why You’ll Love This Recipe
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Combines crispy, cheesy, creamy, and savory in one bite
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Great for brunch, lunch, or a cozy dinner
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Customizable with different fillings
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Family-friendly and freezer-friendly
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A unique twist on traditional potato pancakes
Health Benefits
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Potatoes provide vitamin C, potassium, and fiber
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Chicken offers lean protein and iron
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Garlic and onion contribute to heart health and immunity
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Mushrooms are rich in antioxidants and B vitamins
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Green onions and carrots add freshness and nutrients
Serving Suggestions
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Serve with sour cream, Greek yogurt, or creamy garlic sauce
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Pair with a fresh cucumber-tomato salad
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Add a fried egg on top for a hearty brunch
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Garnish with extra herbs like dill or parsley
Tips for Success
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Squeeze excess moisture from grated potatoes to ensure crispy browning
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Use starchy potatoes like Russet or Yukon Gold for best texture
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Don’t overcrowd the pan while frying
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Let hash browns cool slightly before stuffing to prevent breaking
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For meal prep, freeze unbaked stuffed hash browns and bake when needed
Variations to Try
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Swap chicken for ground beef, turkey, or lentils for a vegetarian version
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Add sun-dried tomatoes or olives for Mediterranean flair
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Use different cheeses like cheddar, gouda, or feta
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Include a layer of spinach or kale in the filling for added greens
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Make mini versions for party appetizers
Conclusion
These Stuffed Hash Browns are the ultimate comfort dish—crispy, warm, filled with creamy chicken and mushroom goodness, and finished with gooey melted cheese. Whether you serve them as a weekend brunch showstopper or a weekday meal-prep win, they’ll satisfy your craving for something hearty, cheesy, and absolutely irresistible.
10 Comprehensive FAQ Section
1. Can I make these ahead of time?
Yes, you can prepare and assemble the hash browns and store them in the fridge for up to 2 days before baking.
2. Can I freeze them?
Absolutely. Freeze before baking and cook straight from frozen at 180°C for 15–20 minutes.
3. What kind of potatoes work best?
Starchy potatoes like Russets or Yukon Golds are ideal because they crisp well and hold shape.
4. Can I make them vegetarian?
Yes. Replace chicken with sautéed vegetables, tofu, or a lentil-based mix.
5. Do I have to use cream?
No. You can substitute it with whole milk, sour cream, or skip it entirely for a leaner filling.
6. Can I fry instead of bake the final version?
You could re-fry them gently in a skillet with a lid to melt the cheese, but baking is easier and more even.
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7. Can I use pre-shredded potatoes?
Yes, but fresh potatoes yield better texture. If using pre-shredded, make sure they’re not too wet.
8. What can I serve with these?
Sour cream, tzatziki, or a crisp cucumber salad all pair beautifully.
9. How do I keep them crispy?
Serve immediately after baking, and don’t cover with foil—this traps steam and softens the crust.
10. Are they gluten-free?
Use gluten-free flour or cornstarch in place of all-purpose flour for a gluten-free option.