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Kitchen Sink Hash Browns

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Cuisine: American
Prep Method: Pan Fried


Breakfast/BrunchSide DishMain Dish


Serves 3-4


  • Chive sour cream
  • 8 oz sour cream
  • 2 T freshly chopped chives
  • 1/4 t salt
  • 1/2 t onion powder
  • 1/2 t onion powder
  • 1/2 t garlic powder
  • 1/2 juice lemon

Cheese Fondue Ingredients

  • 1.5 cups freshly shredded cheddar cheese
  • 1 cup heavy cream
  • 1 T flour
  • 1 T unsalted butter
  • 1/4 t garlic powder
  • Salt and pepper to taste
  • 4 cups frozen hash browns
  • 8 slices bacon cooked (lardons) sliced in 1”
  • Salt and pepper to taste
  • 2 T dehydrated potato flakes
  • 1 t garlic powder
  • 1 t onion powder
  • 2 tablespoons canola oil
  • 1/2 cup chopped green onion


  1. Add all ingredients into a mixing bowl and whisk until well incorporated.

Cheese Fondue

  1. Whisk butter, and flour in a medium saucepan, until it forms into a roux.
  2. Whisk in heavy cream, until it boils and thickens.
  3. Whisk in garlic powder, and cheese until melted and incorporated; season to taste with salt and pepper.

Hash Brown

  1. Reserve bacon fat, sauté hash-browns for 5 to 6 minutes until cooked and tender, season to taste with pinch salt and pepper.
  2. Remove from heat, allow to cool in a medium mixing bowl 5 to 6 minutes
  3. Add garlic powder, onion powder, 1/2 of bacon lardons, potato flakes, and shredded cheese; mix until well incorporated. *Add salt and pepper to taste if necessary.
  4. Add egg and mix until thoroughly combined.
  5. Divide the hash brown mix in 3 to 4 baseball-size balls, and shape with 1.5” thickness.
  6. Sauté hash browns in canola oil medium heat until golden brown.
  7. Finish with cheese fondue, chive sour cream, green onion, and remaining bacon.



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Recipe By: Chef David Rose

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