Jalapeño Cheesy Hashbrowns

Need the perfect side dish to go with your main course?  Look no further!  Our Smoked Jalapeno Cheesy Hashbrown dish is a great complimentary side to most meals. Eat it for breakfast, lunch, or dinner!  Give it a try and let us know what you think!


Smoked Jalapeño Cheesy Hashbrowns


  • 4 cups frozen shredded hashbrowns, thawed
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup diced smoked jalapeños (adjust according to your spice preference)
  • 1/2 cup diced red bell pepper
  • 1/4 cup diced green onions
  • 1/2 cup sour cream
  • 1/4 cup melted butter
  • 1 tablespoon Fire In The Hole Spicy Seasoning
  • Salt and pepper to taste
  • Cooking spray


Prepare the Smoker:

Preheat your smoker to 225°F (107°C) using your preferred wood chips for a smoky flavor.

Combine Ingredients:

In a large mixing bowl, combine the thawed hashbrowns, shredded cheddar cheese, diced smoked jalapeños, diced red bell pepper, diced green onions, sour cream, melted butter, Fire In The Hole, salt, and pepper. Mix everything well until evenly combined.

Grease the Pan:

Grease a baking dish or a disposable aluminum pan with cooking spray to prevent sticking.

Layer the Mixture:

Transfer the hashbrown mixture into the greased pan, spreading it out evenly.

Smoke the Hashbrowns:

Place the pan in the preheated smoker and smoke at 225°F (107°C) for about 2 to 2.5 hours. You can check for doneness by ensuring the edges are golden brown and crispy.


Once the hashbrowns are smoked to perfection, remove them from the smoker. Let them cool for a few minutes before serving.

Garnish and Enjoy:

Garnish the smoked jalapeño cheesy hashbrowns with additional diced green onions or sour cream if desired. Serve them as a flavorful side dish or as a delicious breakfast item.

These smoked jalapeño cheesy hashbrowns will bring a delightful smoky and spicy kick to your table. Adjust the level of spiciness by adding more or fewer jalapeños according to your taste preferences. Enjoy

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