Cheese Stuffed Hash Browns

Fill a large, deep pan halfway with canola oil and heat over medium heat until the temperature reaches 350°F (180°C).

In a large bowl, combine the hash browns, eggs, salt, pepper, paprika, and flour. Mix well.

Scoop a heaping tablespoon of the hash brown mixture onto a clean surface and shape into a rectangle.

Place two slices of cheddar cheese in the center, then top with another tablespoon of the hash brown mixture and shape into a rectangle, sealing the cheese inside. Repeat with the remaining potato mixture and cheese.

Use a large spatula to transfer 2 hash browns at a time to the hot oil and fry for 2–3 minutes, or until golden brown. Transfer to a paper towel-lined plate to drain and season with more salt.

Serve immediately with ketchup for dipping, or let cool completely, wrap in foil, and freeze for up to 3 months. To reheat, unwrap and bake in a 400°F (200°C) oven for about 20 minutes, flipping once, until warmed through and golden brown.

Enjoy!