Tuna Melt Hashbrowns
The only thing better than a traditional Tuna Melt is swapping the toast for a crispy hashbrown patty! It has the perfect crunch, an insane amount of flavor, and it’s actually packed with so much protein. Enjoy it as a snack or enjoy it as a meal - either way it’ll go down as a treat!
Servings servings
Ingredients
- 5 to 6 frozen hashbrown patties
- 8 ounces 2 cans solid white albacore tuna, water drained
- 1/3 cup mayonnaise
- 1 teaspoon lemon juice
- 1/4 cup red onion, diced
- 3 tablespoons sweet yellow corn
- 1 jalapeño, seeds removed and diced
- 1 tablespoon chopped parsley
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 teaspoon yellow mustard
- 1 cup shredded sharp cheddar cheese
- 1 large tomato, thinly sliced
- chopped chives, optional garnish
Instructions
- Preheat the oven to 400°F.
- Place the hashbrowns on a tray lined with parchment paper and bake for 7 to 9 minutes on each side until golden.
- To a bowl, add the tuna, mayo, lemon juice, red onion, corn, parsley, black pepper, salt, jalapenos, and yellow mustard. Mix together well.
- Take the hashbrowns out of the oven and add the tuna salad mix on top. Top with sliced tomato and then shredded cheddar cheese.
- Set the oven to broil and pop in the oven for 2 to 4 minutes until the cheese is golden and bubbly on top. Watch it closely so nothing burns.
- Take out of the oven, sprinkle chopped parsley or chives on top, and enjoy!
Did You Make This Recipe?
If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!