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Hash Brown, Pickle and Brie Stacks

By Poppy O’ Toole
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…
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Time and servings

Total time
Prep time
Cooking time

Ingredients

6 total
  • 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

3 steps

  1. Step 1

    Cook the hash browns to pack instructions, then slice each one into 3 pieces.

  2. Step 2

    Top each with a cube of brie, dollop of chutney and slice of cornichon; secure in place with a cocktail stick.

  3. 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.