These loaded chili cheese hash browns are the very best use for leftover chili, like a loaded baked potato, but with crunchy hash browns.
Ingredients
- frozen hash brown patties: 12 piece
- 1/2 cups chili: 1 piece
- cheese, such as Cheddar or Monterey Jack cheese: 1 cup (shredded)
- thin jalapeno slices: 24 piece
- sour cream: 0.5 cup
- green onion: 0.25 cup (thinly sliced)
- hot sauce: (to taste, optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment, and arrange hash brown patties on the sheet.
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Bake in the preheated oven until golden brown and crispy, about 30 minutes, flipping after 20 minutes.
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Top patties evenly with chili, cheese, and jalapenos; return to the oven until cheese is melted and bubbly, 5 to 7 minutes.
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Top with sour cream, scallions and hot sauce. Serve immediately for best results.
