Loaded Hot Honey Hash Browns

If you’re looking for an easy morning recipe that’s packed with bold flavour, these Hot Honey Loaded Hashbrowns with Honey Jalapeño Cream are guaranteed to become a new favourite. Crispy golden hashbrowns are topped with creamy avocado, crispy bacon, fresh salad, chives and a drizzle of BeeMaid Hot Honey, proving that sometimes the toppings do all the work. Ready in no time, it’s a simple yet impressive take on hash browns that’s perfect for slow weekend mornings, brunch with friends or even a quick breakfast-for-dinner.

The real star of this recipe is the homemade Honey Jalapeño Cream, which balances cool, creamy richness with just the right amount of sweetness and heat. Finished with a drizzle of BeeMaid Hot Honey, every bite delivers the perfect combination of crispy, creamy, savoury and spicy flavours.

Gluten Free

Nut Free

Ingredients

Honey Jalapeno Cream Cheese

1 1/2 Tbsp

BeeMaid Honey

Large Jalapeno (seeded and chopped)

1/2 Tsp

Black Pepper

340g Container

Whipped Herb Cream Cheese

Loaded Hash Browns

Hash Brown Patties (frozen)

300g

Pico de Gallo

300g

Guacamole

6 Slices

Bacon (cooked and chopped)

1/3 Cup

Chives (chopped)

Jalapenos (seeded and sliced)

2-3 Tbsp

Hot Honey

Lime

Directions

Bake or air fry the hash brown patties according to package instructions until crispy and golden.
While the hash browns bake, mix together the cream cheese, BeeMaid Honey, chopped jalapeno and pepper together in a small bowl. Optional: transfer the mixture into a small piping bag for easy application.
Remove the has browns from the oven and let cool for 5 minutes.
Top each of the hash brown patties with guacamole and the honey jalapeno cream cheese mixture as a base. Sprinkle your desired toppings over the cream cheese and a squeeze of fresh lime juice.
Garnish with a generous drizzle of hot honey on top and enjoy!