Cheesy Bruschetta Browns (Edit recipe)

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Snack attack vibes with another loaded hashbrown sitch. Crispy, golden hashbrown patties topped with melty mozz, a gorgeous, fresh bruschetta topping, grana padano, sweet balsamic reduction, and fresh basil. They're quick, they're easy, and they're delicious.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

13

Serves: 3 - 4

Ingredients

8 whole Frozen Hash Browns
0.5 cup Mozzarella, Pizza Mozz, shredded. More if desired
.5 cup Tomato, Grape, Medley toms. Chopped
1 Tbsp Basil, Fresh, torn / chiffonade
1 clove Garlic, crushed & minced
1 Tbsp Red Onion, finely diced
1 whole Extra Virgin Olive Oil, See Recipe
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe
1 whole Red Pepper Flakes, See Recipe
1 whole Organic Balsamic Glaze, Drizzle to finish
1 whole Grana Padano Cheese, Grated for garnish
1 whole Basil, Fresh, For Garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven according to hashbrown package directions. Get your browns on a parchment lined baking sheet and once preheated, cook until golden brown and crisp, flipping a couple of times throughout the cook time.
In the meantime, get your chopped tomatoes, basil, garlic, & red onion, in a small mixing bowl. Drizzle with EVOO and season with red pepper flakes, salt & pepper. Stir until glossy and gorgeous & set aside.
Once the browns are crisp, get them on to a wire cooling rack. Place approx a tbsp. of the shredded cheese in the center of each hashbrown and return them to the oven until the cheese is melty. Remove them again to a wire rack and spoon a Tbsp. of the bruschetta topping on top of the melty cheese. Grate a generous amount of grana padano over the tray and drizzle your browns with sweet balsamic reduction. Top your browns with fresh basil leaves, serve & ENJOY!

Notes

It's important that you keep the mozz in the center of the browns and leave a perimeter without toppings. This will ensure that the browns stay crisp enough to pick up and nosh on. If you bury them in cheese, they'll totally become soft!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	497
Fat:	23 g
Carbohydrates:	53 g
Protein:	24 g
Cholesterol:	60 g
Sodium:	773 mg
Fiber:	6 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated for total recipe.