Touchdown Taters Brisket Edition

Crispy oval hashbrown “taters” loaded with jalapeño cream cheese, BBQ rub, melty quesadilla cheese, brisket, pickled heat, and a hot-honey finish.

Yield: 8
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Special Equipment: Sheet pan and parchment paper

Ingredients

• 1 bag frozen oval-shaped hashbrown patties

• 6–8 oz jalapeño cream cheese (or regular cream cheese + chopped jalapeños)

• 1–2 cups quesadilla melting cheese (shredded)

• 2–3 cups cooked brisket, chopped or pulled (warmed)

• 2–3 tbsp favorite BBQ rub

• Pickled jalapeño slices, for topping

• Quick pickled red onions, for topping

• Bacon bits, for topping

• Melinda’s Hot Honey, for drizzling

  Optional: (but awesome): lime wedges, green onion tops, chopped cilantro

Directions

1. Preheat oven to 425°F. Arrange frozen hashbrown patties in a single layer on a lined sheet pan and bake 20–28 minutes, flipping halfway, until deep golden and very crispy.

2. Make-ahead option: Bake them earlier, cool on a rack, then re-crisp 5–8 minutes at 425°F right before building.

3. Lower oven to 400°F. On each crispy hashbrown oval, spread a thin smear of jalapeño cream cheese. Sprinkle with a light dusting of BBQ rub, add a small mound of warmed brisket, then top with quesadilla melting cheese.

4. Return to oven at 400°F for 6–10 minutes, just until the cheese is fully melted. Optional: Broil 1–2 minutes at the end for browned, bubbly tops.

5. After baking, add pickled jalapeños, quick pickled red onions, and bacon bits. Drizzle Melinda’s Hot Honey over the top. Optional: squeeze of lime and/or sprinkle of green onion or cilantro.