Chive + Cream Cheese Stuffed Hashbrown Recipe

Make the cream cheese filling

In a medium bowl, beat the softened cream cheese with the sour cream until smooth and slightly fluffy using a fork or small whisk. Stir in the finely chopped chives, lemon zest (if using), 0.25 tsp salt and 0.25 tsp black pepper. Taste and adjust seasoning. Transfer filling to the refrigerator to firm slightly while preparing the hashbrown mixture (about 10–15 minutes).

Prepare hashbrown mixture

Place the thawed shredded potatoes in a clean kitchen towel or several layers of paper towels and squeeze out as much liquid as possible until potatoes are damp but not watery. In a large bowl combine the drained potatoes, 1 tablespoon flour, 1 beaten egg, 1 tsp salt and 1/2 tsp black pepper. Mix thoroughly so the egg and flour coat the shreds and help them bind.

Form stuffed patties

Lightly oil your hands. Portion about 3/4 cup of the hashbrown mixture and flatten it in your palm to form a round disc about 3.5–4 inches across and 1/4 inch thick with a slight rim. Place 2 tablespoons of the chilled cream cheese filling in the center. Top with another flattened 3/4 cup portion and carefully press edges together to seal, forming a stuffed patty about 3/4–1 inch thick. Gently reshape and press to compact; if needed, use a little additional potato mixture to patch seams. Repeat to make 6 patties total.

Chill before frying (optional)

For better shape retention, place the assembled patties on a plate and refrigerate for 15–20 minutes. This firms the filling and helps the exterior crisp without the filling leaking.

Pan-fry until golden

Heat a large skillet over medium heat and add enough vegetable oil to coat the bottom (about 2–3 tablespoons; reserve remaining oil to replenish as needed). When the oil is hot (it should shimmer but not smoke), add the patties (work in batches if needed) and cook 4–5 minutes per side, pressing gently with a spatula occasionally so the patties make even contact with the pan. Adjust heat as needed so the outside becomes deeply golden and crisp while interior warms. If oil reduces, add more to maintain shallow frying depth (total oil listed is approximate). Total cooking time per patty ~8–10 minutes.

Finish in oven (optional for very even heating)

If you prefer to ensure the filling is fully warmed through without over-browning, preheat oven to 350°F (175°C). After pan-searing both sides until golden (about 3 minutes per side), transfer patties to a baking sheet and bake 6–8 minutes until heated through.

Transfer cooked patties to a paper towel-lined plate to drain briefly, then transfer to a serving platter. Sprinkle with thinly sliced chives and a pinch of coarse sea salt if desired. Serve hot so the cream cheese filling is warm and slightly melty.