Air-fryer jalapeño popper hash browns recipe
Created by The Tesco Recipes 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
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Shop ingredientsEach serving contains
- Energy
- 880kJ 211.0kcal
- Fat
- 13g
- Saturates
- 5g
- Salt
- 0.8g
- Sugars
- 1g
of the Reference intake
Carbohydrate 17.0gProtein 6.0gFibre 2.0g
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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
