Products Used

Hash Browns

Hot cross bun cheese and hash brown toasties

Enjoy hot cross buns this Easter with a savoury twist, using hot cross buns without candied peel, cheese (2 types because we are of the opinion you can never have enough cheese), your favourite ketchup, chives and some Green Isle Hash Browns for a tasty Easter breakfast, brunch or lunch treat. Ready in just 25 minutes, these tasty hot cross buns are an instant crowd pleaser.


4 Green Isle Hash Browns

4 hot cross buns (ones without candied peel in them)

4 slices of mature cheddar cheese

30 grams parmesan, grated

2 tablespoons chives, finely chopped

Ketchup or brown sauce


  1. Preheat the oven to 220 C / 200 C fan.
  2. Cook the Green Isle Hash Browns for 15 - 20 minutes until cooked through and crispy and turn the oven to grill.
  3. Halve the hot cross buns and put them on a baking tray, cut-side up, then toast for a minute or two under the grill until golden.
  4. Remove the bun tops and put a slice of mature cheddar cheese on the bottom half of each bun and place back into the oven to grill for a few minutes until the cheese has melted.
  5. Place a hash brown onto each bun, sprinkle with a few chives, then top with a lid. Serve immediately with ketchup or brown sauce.

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