Stuffed Hash Brown

A great new addition to the breakfast menu. Try this Stuffed Hash Browns recipe and make something interesting today. #HappyCookingToYou #FoodFusion #RosePetalZzoop

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  • Chicken fillet 200g
  • Dahi (Yogurt) 2 tbs
  • Adrak lehsan paste (Ginger garlic paste) ½ tbs
  • Lemon juice 1 tbs
  • Namak (Salt) ½ tsp or to taste
  • Tandoori masala 1 & ½ tbs
  • Podina (Mint leaves) chopped 1 tbs
  • Hara dhania (Fresh coriander) chopped 1 tbs
  • Cooking oil 2 tbs
  • Cheddar cheese grated ½ Cup
  • Mozzarella cheese grated ½ Cup
  • Water as required
  • Namak (Salt) 1 tbs
  • Aloo (Potatoes) peeled 1 kg
  • Maida (All-purpose flour) 3 tbs
  • Chawal ka atta (Rice flour) 2 & ½ tbs
  • Lehsan powder (Garlic powder) 2 tsp
  • Kali mirch powder (Black pepper powder) 1 tsp
  • Lal mirch powder (Red chilli powder) ½ tsp or to taste
  • Cooking oil for frying


Pat dry and cut chicken fillet into strips.

In a bowl,add chicken,yogurt,ginger garlic paste,lemon juice,salt,tandoori masala,mint leaves,fresh coriander,mix well and marinate for 15 minutes.

In frying pan,add cooking oil and cook chicken strips from both sides until done & dries up (approx. 8-10 minutes) & let it cool.

In chopper,add cooked chicken,cheddar cheese,mozzarella cheese,chop well & set aside.

In a pot,add water and heat it,add salt and mix.

Add potatoes and bring it to boil,cover and par boil for 6-8 minutes (75% boiled) then strain and let it cool.

In a bowl,grate potatoes with the help of the grater,add all-purpose flour,rice flour,garlic powder,black pepper powder,red chilli powder and mix until well combined.

Grease hands with oil,take a potato mixture and flatten on your palm,add chicken mince mixture and cover the filling with chicken mixture to make hash brown of equal sizes  (makes 14-15) and freeze for 3-4 hours before frying.

Can be stored in freezer for up to 1 month.

In a wok,heat cooking oil and fry hash brown until golden brown.

Recipe By: Seema Hanif

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