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When it comes to culinary creations that delight both the palate and the eye, Mini Cheddar Broccoli Hash Stacks are a standout choice. This recipe offers a delightful combination of flavors and textures, making it a versatile addition to any meal plan. Whether you're looking for a snack, an appetizer for a gathering, or a unique side dish to accompany your main course, these hash stacks deliver on all fronts. The union of crispy grated potatoes, tender broccoli, and sharp cheddar cheese creates a dish that is not only satisfying but also showcases the vibrant colors and nutritious benefits of its ingredients.

Mini Cheddar Broccoli Hash Stacks

Discover the joy of cooking with Mini Cheddar Broccoli Hash Stacks, a delicious and visually appealing dish perfect for any occasion. Combining crispy grated potatoes, tender broccoli, and sharp cheddar cheese, these stacks are a great snack, appetizer, or side dish. Easy to prepare and packed with nutrition, they offer a satisfying balance of flavors. Whether baked or fried, these hash stacks will delight your taste buds and impress your guests. Enjoy creating this vibrant dish!
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Ingredients
  

2 cups grated potatoes (approximately 2 medium-sized potatoes)

1 cup finely chopped broccoli florets

1 cup shredded sharp Cheddar cheese

1/2 cup finely chopped onion

2 large eggs

1/2 cup all-purpose flour

1 teaspoon garlic powder

1/2 teaspoon paprika

Salt and black pepper, to taste

2 tablespoons olive oil (for frying)

Sour cream or Greek yogurt (for serving, optional)

Fresh chives or parsley for garnish (optional)

Instructions
 

Preheat the oven: If you desire a gooey cheese topping, preheat your oven to 400°F (200°C) to melt the cheese later.

    Prepare the potatoes: Rinse the grated potatoes under cold running water to remove excess starch. Drain them well and thoroughly pat dry with a clean kitchen towel to eliminate moisture for a crispier texture.

      Mix the batter: In a large mixing bowl, combine the grated potatoes, finely chopped broccoli, shredded Cheddar cheese, chopped onion, beaten eggs, all-purpose flour, garlic powder, paprika, salt, and black pepper. Stir everything together until fully incorporated and the mixture holds together well.

        Form the stacks: Scoop approximately 1/4 cup of the mixture and shape it into small patties or stacks, about 1 inch thick. Ensure they are compact to hold their shape while cooking.

          Fry the stacks: Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, carefully add the stacks without overcrowding the pan (you may need to do this in batches). Fry each stack for about 4-5 minutes per side, until they are golden brown and crispy. Transfer them to a paper towel-lined plate to drain any excess oil.

            Bake for extra cheese (optional): For gooey, indulgent cheese, place the fried stacks on a baking sheet. Sprinkle additional shredded Cheddar cheese on top of each stack and bake in the preheated oven for about 5-7 minutes, or until the cheese is melted and bubbling.

              Serve: Arrange the Mini Cheddar Broccoli Hash Stacks on a serving platter. Garnish with freshly chopped chives or parsley for a pop of color. Serve warm with a dollop of sour cream or Greek yogurt on the side for added creaminess. Enjoy your delicious creations!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4-6