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Air-fryer jalapeño popper hash browns recipe

Air-fryer jalapeño popper hash browns recipe

4 ratings

Created by The Tesco Real Food team

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

  1. 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.
  2. Place 6 hash browns into the air-fryer and cook for 12 mins or until golden and crispy.
  3. Meanwhile, make the hash brown topping by combining the soft cheese, chopped jalapeños, bacon, oregano and red onion.
  4. 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.
  5. 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.

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