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Air-fryer jalapeño popper hash browns recipe

4 ratings

Loaded hash browns are all the range and our jalapeño popper version is a must try. The hash browns are cooked in the air-fryer for extra crispiness, then topped with cream cheese, bacon and jalapeños. They're cheesy, spicy, crispy and totally moreish. See method

Makes 12
Takes 45 mins
211 calories / serving

Ingredients

12 hash browns
6 rashers streaky bacon
150g soft cheese
100g grated 4 cheese mix
20g jalapeños, finely chopped plus 12 whole
1 tsp of dried oregano
¼ small red onion, finely chopped
handful of coriander leaves

Source of vitamin C

Each serving contains

Energy
880kj
211kcal 11%
Fat
13g 18%
Saturates
5g 25%
Sugars
1g 1%
Salt
0.8g 14%

of the reference intake
Carbohydrate 17g Protein 6g Fibre 2g

Method

Preheat the air-fryer oven to 200°C. Place the bacon in the air-fryer in a single layer and cook for 5 mins until crispy, turning halfway. Set aside to cool slightly on kitchen paper before roughly chopping. Pour any excess fat from the air-fryer into a heatproof container and leave to cool before disposing of.
Place 6 hash browns into the air-fryer and cook for 12 mins or until golden and crispy.
Meanwhile, make the hash brown topping by combining the soft cheese, chopped jalapeños, bacon, oregano and red onion.
When the hash browns are cooked, top each hash brown with a sprinkling of grated cheese and return to the air-fryer for 1 min. Once melted, add one heaped tsp of the cheese mix, spreading slightly, and return to the air-fryer for 3-4 mins or until hot and golden.
Carefully remove the hot poppers and plate up before topping each with a slice of jalapeño and sprinkling over the coriander leaves. Repeat with the remaining 6 hash browns or store the mix for up to 3 days in the fridge.

See more Air-Fryer recipes