Hash Brown, Pickle and Brie Stacks
By Poppy O’ Toole
Published on 14 November 2025
Looking for an easy-peasy party nibble? Try these gluten-free Hash Brown, Pickle and Brie Stacks from chef and author Poppy O’Toole. “Prep all the toppings in advance, ready to assemble when the hash browns come out of the oven. Then simply hold in place with a cocktail stick and pop them on a plate for the easiest-ever canapé. Crisp, tangy and gloriously extra – they’ll keep everyone dancing past midnight.” This recipe makes 12, but you can scale it up if you’re catering for a bigger crowd.Time and servings
30 minsTotal time
10 minsPrep time
20 minsCooking time
Ingredients
- 4 frozen hash browns
- 50g brie, cut into 12 cubes
- 12 small dollops caramelised onion chutney
- 6 cornichons, halved lengthways and patted dry
- 10g cheddar
- 1 good pinch sea salt flakes
Method
Step 1
Cook the hash browns to pack instructions, then slice each one into 3 pieces.Step 2
Top each with a cube of brie, dollop of chutney and slice of cornichon; secure in place with a cocktail stick.Step 3
Arrange on a serving platter and finely grate over the cheddar (use a microplane if you have one). Finish with sea salt and black pepper; serve immediately.