Jalapeño Popper Hashbrowns with Toby’s Jalapeño Ranch

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• 6 Frozen hashbrown patties
• ¼ cup Cheddar cheese, shredded
• ¼ cup Toby’s Jalapeño Ranch Dressing
• ¼ cup Green bell pepper, finely chopped
• Bacon bits
• 1 Jalapeño sliced
• Fresh chives, sliced

Gather all ingredients. Preheat the oven to 450 F. Bake frozen hashbrowns on a parchment lined baking sheet for 25 minutes, flipping halfway through or as directed on packaging until golden. Remove and set aside.

Meanwhile combine cheddar cheese, Toby’s Jalapeno Ranch Dressing, and chopped green bell pepper in a bowl and mix until well combined.

Place mixture at the center of each hashbrown and spread about half an inch from the edge. Bake again for 5 minutes or until the cheese is melty. 

Plate hashbrowns and top with bacon bits, more Jalapeño Ranch, chives, and jalapeño slices. 

Serve and enjoy your Jalapeño Popper Hashbrowns!