Ingredients:

• 6 Jalapeno peppers
• 1 bag of shredded hashbrown potatoes
• 1 lb. of Pepper-jack cheese
• 4 tbsp. of flour

Method:

Melt cheese and mix with hash browns. Then finely dice peppers and mix into the cheese and hash browns. Add flour to the mixture to hold it together. Spoon into frying pan as you would if you were frying hush puppies or crab cakes. Usually takes about 1 minute each side until brown. Serve with your favorite accompaniment such as ranch dressing or spicy mustard.

Number of servings: 30 individual rounds