Cheesy Hashbrown Breakfast Pockets {recipe}

I always love trying new recipes and this hand-held breakfast sandwich featuring Hungry Jack Premium Hashbrown Potatoes is filled with potatoes, egg, turkey and cheese.  It’s perfect for a breakfast on the go or even an after-school snack.  The thing I love about this recipe is that it uses the newly-available Hashbrown Potatoes by Hungry Jack in the pint size carton.  One carton makes a whole pound of 100% Idaho potato hash browns {just add water}!

Cheesy Hashbrown Breakfast Pockets

Ingredients

Cheesy Hashbrown Breakfast Pockets

  • 1 Carton Hungry Jack Cheesy Hashbrowns
  • 1 1/2 cups shredded cheddar cheese
  • 2 pkgs refrigerated reduced-fat biscuits
  • 8 hard-boiled eggs, halved lengthwise
  • 1 pkg sliced turkey
  • 2 TBS melted butter
  • cracked pepper for garnish

Directions

Step 1:  Heat oven to 375 degrees

Cheesy Hashbrown Breakfast Pockets

Step 2:  Hard-boil eggs {you could substitute scrambled eggs if you don’t like hard boiled eggs}.

Cheesy Hashbrown Breakfast Pockets

Step 3:  Refresh Hashbrowns according to package directions {add hot water to carton, let stand 12 minutes, then pan fry for 3-4 minutes-I think you can even skip the frying step!}.

Cheesy Hashbrown Breakfast Pockets

Step 4:  Combine hashbrowns and cheese in a bowl.

Cheesy Hashbrown Breakfast Pockets

Step 5: Roll or pat each biscuit dough into a 5-inch circle.

Cheesy Hashbrown Breakfast Pockets

Step 6: Place 2 TBS hashbrowns mixture, one half hardboiled egg and one TBS turkey on one side of the dough circle.

Cheesy Hashbrown Breakfast Pockets

Step 7:  Fold dough over egg to cover;pinch edges to seal.  Pleace on a baking sheet.  Brush lightly with butter and sprinkle with black pepper.

Cheesy Hashbrown Breakfast Pockets

Step 8:  Bake until biscuits are flakey and golden brown, about 18 minutes.

Serve warm.  Refrigerate leftovers.

Cheesy Hashbrown Breakfast Pockets

Disclosure:  Recipe and ingredients provided by Hungry Jack. No compensation received.

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