Stuffed Idaho® Potato Hashbrowns


  • 8 large Idaho® russet potatoes
  • 1/2 cup heavy cream
  • Pinch salt
  • Pinch pepper
  • Pinch cayenne pepper
  • 1 cup fresh spinach
  • 3/4 cup mozzarella cheese
  • 2 large cloves garlic
  • 3 green onions
  • 1/2 of small onion thinly diced


  1. Boil 4 to 6 medium to large chopped Idaho® russet potatoes until soft.
  2. Mash potatoes until smooth, adding heavy cream until creamy enough to spread, but not runny.
  3. Mix in 2 to 3 diced garlic cloves to taste. Add salt, black pepper, and cayenne pepper to taste.
  4. Grate 3 large Idaho® russet potatoes and fry in medium frying pan two thin hash brown crisps until crispy enough to hold form.
  5. Invert on a plate and place back in pan to fry second side of the hash brown crisp. Gently pat dry off grease, and set on serving dish.
  6. Between the bottom and top crisp spread garlic mashed Idaho® Russet Potatoes. On top of hot mashed potatoes sprinkle shredded mozzarella cheese.
  7. On top of cheese lay out in a circular pattern one layer of fresh spinach leaves. On top of spinach leaves, sprinkle a thin layer of mozzarella cheese and red onion.Cover with the second "hash brown" crisp.
  8. Place in 350 degree oven for 10-15 minutes, or until cheese is melted. Remove from oven.
  9. Garnish the top crisp with two or three spinach leaves, mozzarella cheese, and very thin chopped green onion.
  10. To serve, slice rounded stuffed hash browns into triangular pieces (like pie).
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Yield: 6 Servings

Benjamin Thoen

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