Bacon Wrapped Buffalo Chicken Hash Browns Recipe
This isn’t just a snack—it’s a full-blown sheet pan meal! These Loaded Bacon-Wrapped Buffalo Chicken Hash Browns start with crispy hash browns loaded with buffalo chicken and wrapped in smoky bacon. The ultimate comfort food dinner that’s worth the wait! The ultimate meal prep dinner for game day or busy weeknights.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 6 hash browns
- Category: chicken
- Method: air fryer, oven
Ingredients
- 6 frozen hash browns
- 3/4 cup softened cream cheese
- 2 Tablespoons buffalo sauce
- 3 green onions, chopped and divided
- 6 frozen breaded chicken strips
- 9 strips regular-cut bacon (you’ll need 6 full strips and the last 3 cut in half)
- ranch dressing for drizzling
Instructions
- Preheat the oven to 400°F (204°C). Line a half sheet pan with foil and place a cooling rack inside.
- Lightly spray the cooling rack, then place the frozen hash browns on it. Par-bake them for 10 minutes.
- Remove the pan from the oven. Top each hash brown with 2-3 tablespoons of the cream cheese mixture, then place a frozen chicken strip on top and gently press down.
- Grab a full strip of bacon and wrap it around the hash brown. Place the end of the bacon on the bottom side of the hash brown, then continue wrapping it around, overlapping a bit as you go. Just remember, don’t pull the bacon too tight! Take a half strip of bacon and lay its starting end over the end of the first strip. Keep wrapping it around, again with a slight overlap, until the hash brown is completely covered. When you finish, ensure the last piece of bacon ends on the bottom of the hash brown. If you have loose ends, tuck them under an overlapping layer to keep everything secure.
- Pop the pan into the oven and bake for ~25-28 minutes or until the bacon is crispy.
- Remove the pan from the oven and allow it to rest on the rack for 2 minutes before plating. Drizzle with ranch and sprinkle on the rest of the green onions. Store any leftovers in a covered container in the fridge for up to 3 days.