You’ll Need
8 frozen hash browns
250g cooked pulled pork
4 rashers smoked streaky bacon, chopped
150g mature cheddar, grated
50g mozzarella, grated
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
½ tsp black pepper
For The BBQ Drizzle
4 tbsp smoky BBQ sauce
1 tbsp honey
1 tsp Worcestershire sauce
1 tsp Dijon mustard
Optional But Dangerous
Spring onions
Jalapeños
Sour cream
Crispy fried onions
Method
Preheat your air fryer to 200°C.
Cook the chopped bacon for 5–6 minutes until crisp, then set aside.
Arrange the hash browns in a single layer in the air fryer basket.
Cook for 12–14 minutes, turning halfway through, until crisp and deeply golden.
Meanwhile, warm the pulled pork with the smoked paprika, garlic powder, and black pepper.
Mix together the BBQ sauce, honey, Worcestershire sauce, and Dijon mustard.
Stack two hash browns on each serving plate.
Pile the pulled pork generously on top.
Scatter over the crispy bacon, cheddar, and mozzarella.
Return the stacks to the air fryer at 180°C for 3–4 minutes until the cheese has melted and is bubbling.
Drizzle generously with the BBQ sauce.
Finish with spring onions, jalapeños, sour cream, or crispy fried onions if using.
Serve immediately while the hash browns are still crisp and the cheese is gloriously molten.