Air-fryer jalapeño popper hash browns recipe

Name: Air-fryer jalapeño popper hash browns
Yield: Makes 12
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

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

Shop your ingredients

Tesco Hash Browns 750G
Aldi Price Match
12 hash browns
£1.75
£2.33/kg
The Jolly Hog 12 Smoked Streaky Bacon Rashers 180g | British & Outdoor Bred
6 rashers streaky bacon
£3.75
£20.83/kg
Eatlean Grated Cheese 180g
100g grated 4 cheese mix
£2.50
£13.89/kg
Tesco Jalapenos Chillies 80g
20g jalapeños, finely chopped plus 12 whole
£0.90
£11.25/kg
Tesco Oregano 30G ..
1 tsp of dried oregano
£1.80
£60.00/kg
Tesco Red Onions Loose
¼ small red onion, finely chopped
£0.20
£0.95/kg
Tesco Fresh Cut Coriander 30G
Aldi Price Match
handful of coriander leaves
£0.50
£16.67/kg

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.