19 Delicious Recipes with Hash Browns and Ground Beef

Mmm… can you smell that? There’s nothing quite like the sizzle of hash browns meeting ground beef to create the ultimate comfort food. Whether you’re craving a quick weeknight dinner or a hearty weekend brunch, these 19 delicious recipes will transform these simple ingredients into mouthwatering meals your whole family will love. Get ready to discover some seriously tasty combinations!

Cheesy Hash Brown and Beef Casserole

Every busy weeknight deserves a comforting, no-fuss dinner that comes together with minimal effort. This cheesy hash brown and beef casserole is exactly that—a hearty, crowd-pleasing dish layered with savory ground beef, tender potatoes, and melted cheese, all baked to golden perfection. You’ll love how simple it is to assemble and how satisfying it turns out every single time.

Ingredients

• 1 lb ground beef (I like 85/15 for the best flavor and moisture)
• 4 cups frozen shredded hash browns (no need to thaw—this saves so much time)
• 1 ½ cups shredded cheddar cheese (I always grab sharp cheddar for that extra tang)
• 1 cup sour cream (full-fat gives the creamiest texture)
• 1 small yellow onion, finely diced (sweet onions work wonderfully here)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 can (10.5 oz) condensed cream of mushroom soup (this is my secret for richness)
• ½ cup whole milk (room temp blends more smoothly)
• 1 tbsp olive oil (extra virgin is my go-to for sautéing)
• 1 tsp paprika (smoked paprika adds a lovely depth)
• ½ tsp black pepper (freshly ground, if you have it)
• ½ tsp salt (I use kosher salt for even seasoning)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
3. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until it turns translucent and fragrant.
4. Stir in the minced garlic and cook for 1 minute more, just until you can smell its aroma—be careful not to burn it.
5. Crumble the ground beef into the skillet and cook for 6–8 minutes, breaking it up with a spatula, until it’s fully browned and no pink remains.
6. Drain any excess grease from the skillet, then stir in the condensed cream of mushroom soup, sour cream, milk, paprika, salt, and black pepper until well combined. Tip: Let the mixture cool slightly before adding sour cream to prevent curdling.
7. Spread the frozen hash browns evenly across the bottom of the prepared baking dish—no need to thaw them, as they’ll cook perfectly in the oven.
8. Pour the beef and sauce mixture over the hash browns, using a spatula to spread it into an even layer.
9. Sprinkle the shredded cheddar cheese evenly over the top, covering the entire surface. Tip: For extra browning, use a mix of cheddar and a sprinkle of Parmesan.
10. Bake uncovered for 35–40 minutes, or until the cheese is bubbly and golden brown and the edges are lightly crisp. Tip: If the top isn’t as brown as you’d like, broil for 1–2 minutes at the end, watching closely.
11. Remove the casserole from the oven and let it rest for 5–10 minutes before serving—this helps the layers set for cleaner slices.

You’ll love the contrast between the crispy, cheesy top and the soft, savory layers beneath. The hash browns soak up the rich, beefy sauce, making every bite comforting and cohesive. Try serving it with a simple side salad or steamed green beans to balance the heartiness.

Savory Hash Brown Beef Skillet

You’ve probably found yourself staring at that package of frozen hash browns, wondering how to transform them into something truly special. Let me walk you through creating a comforting, one-pan meal that turns simple ingredients into a hearty dinner everyone will love.

Ingredients

– 1 lb ground beef (I like 85/15 for the perfect balance of flavor and leanness)
– 4 cups frozen shredded hash browns (no need to thaw—they cook up beautifully from frozen)
– 1 medium yellow onion, diced (I always keep these on hand for adding sweet depth)
– 1 red bell pepper, chopped (the vibrant color makes the dish pop)
– 2 cloves garlic, minced (fresh is best for that aromatic punch)
– 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
– 1 tsp smoked paprika (this adds a wonderful smoky undertone)
– 1/2 tsp black pepper (freshly ground gives the best flavor)
– 1 tsp salt (I use kosher salt for even distribution)
– 1/2 cup shredded cheddar cheese (sharp cheddar melts beautifully)
– 2 tbsp chopped fresh parsley (for that fresh finish at the end)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers.
2. Add ground beef and cook for 5-7 minutes, breaking it up with a spatula until no pink remains.
3. Transfer cooked beef to a plate, leaving about 1 tablespoon of drippings in the skillet.
4. Add remaining olive oil to the skillet and heat for 30 seconds.
5. Add diced onion and cook for 3 minutes until slightly softened.
6. Add chopped bell pepper and cook for 2 more minutes until vegetables begin to soften.
7. Stir in minced garlic and cook for 1 minute until fragrant (be careful not to burn it).
8. Add frozen hash browns to the skillet, spreading them in an even layer.
9. Cook without stirring for 5 minutes to develop a golden crust on the bottom.
10. Flip sections of the hash brown mixture and cook for another 5 minutes until crispy.
11. Return cooked beef to the skillet and mix everything together thoroughly.
12. Sprinkle smoked paprika, salt, and black pepper over the mixture and stir to combine.
13. Reduce heat to low and sprinkle shredded cheddar cheese evenly over the top.
14. Cover the skillet and cook for 2-3 minutes until cheese is fully melted.
15. Remove from heat and garnish with chopped fresh parsley.

Let this skillet rest for a couple of minutes before serving to allow the flavors to meld together perfectly. The combination of crispy hash browns, savory beef, and melted cheese creates wonderful textural contrasts that make each bite interesting. Last night, I served mine with a dollop of sour cream and some hot sauce for extra zing—it would also be fantastic topped with a fried egg for breakfast the next day.

Loaded Hash Brown Beef Bake

Finally, let’s create a comforting one-dish meal that combines crispy potatoes with savory beef and melty cheese—perfect for busy weeknights or casual gatherings. Follow these straightforward steps for a satisfying result every time, focusing on building layers of flavor and texture methodically.

Ingredients

– 1 lb ground beef (I like 85/15 for a good balance of flavor and leanness) – 1 package (20 oz) frozen shredded hash browns (thawed—this helps them crisp up better) – 1 cup shredded cheddar cheese (I always grab sharp cheddar for that extra tang) – 1/2 cup sour cream (full-fat gives the creamiest texture) – 1/4 cup diced onion (yellow onions are my go-to for their mild sweetness) – 1 tbsp olive oil (extra virgin adds a nice fruity note) – 1 tsp garlic powder (it’s a quick flavor booster I rely on) – 1/2 tsp salt (I use fine sea salt for even distribution) – 1/4 tsp black pepper (freshly ground if you have it)

Instructions

1. Preheat your oven to 375°F to ensure it’s ready when the bake is assembled. 2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers. 3. Add 1/4 cup diced onion and cook for 3–4 minutes, stirring often, until translucent and fragrant. 4. Add 1 lb ground beef to the skillet, breaking it up with a spatula into small crumbles. 5. Cook the beef for 6–8 minutes, stirring occasionally, until no pink remains and it’s browned. 6. Drain any excess grease from the skillet using a spoon or by tilting it carefully. 7. Stir in 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly distributed. 8. In a large bowl, combine the thawed hash browns, 1/2 cup sour cream, and 1/2 cup shredded cheddar cheese. 9. Tip: Mix gently to avoid breaking the hash browns—this keeps the texture light. 10. Spread the hash brown mixture evenly into a greased 9×13-inch baking dish. 11. Spoon the cooked beef mixture over the hash brown layer, pressing it down lightly. 12. Top with the remaining 1/2 cup shredded cheddar cheese, covering the surface uniformly. 13. Bake at 375°F for 25–30 minutes, until the cheese is bubbly and the edges are golden brown. 14. Tip: Check at 25 minutes—if the top isn’t crisp, broil for 1–2 minutes at 500°F. 15. Remove from the oven and let it rest for 5 minutes before slicing. 16. Tip: Resting allows the layers to set, making serving cleaner. Kindly note how the crispy hash brown base contrasts with the juicy beef and gooey cheese, creating a hearty bite. For a fun twist, scoop it into bowls and top with a dollop of extra sour cream or sliced green onions to brighten the richness.

Spicy Hash Brown and Ground Beef Tacos

Let’s create the ultimate weeknight dinner that combines crispy potatoes with savory beef in taco form. Last Tuesday’s experiment turned into my family’s new favorite meal, and I’ll walk you through each simple step to ensure your tacos come out perfectly every time.

Ingredients

– 1 lb ground beef (I prefer 85/15 for optimal flavor without too much grease)
– 2 cups frozen shredded hash browns (keep them frozen until ready to use for maximum crispiness)
– 8 small flour tortillas (the 6-inch size works perfectly for manageable tacos)
– 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
– 1 tbsp chili powder (this gives the signature warmth without overwhelming heat)
– 1 tsp cumin (freshly ground if you have it – the aroma is incredible)
– 1/2 tsp garlic powder (I always keep this handy for quick seasoning)
– 1/2 tsp salt (fine sea salt distributes most evenly)
– 1/4 tsp black pepper (freshly cracked makes all the difference)
– 1 cup shredded cheddar cheese (I like sharp cheddar for its bold flavor)

Instructions

1. Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
2. Add the frozen hash browns to the hot skillet in an even layer.
3. Cook the hash browns undisturbed for 5 minutes to develop a golden crust on the bottom.
4. Flip the hash browns and cook for another 4 minutes until crispy and golden brown throughout.
5. Transfer the cooked hash browns to a plate lined with paper towels to absorb excess oil.
6. In the same skillet, add the remaining tablespoon of olive oil over medium heat.
7. Add the ground beef and break it apart with a wooden spoon into small crumbles.
8. Cook the beef for 6-7 minutes until no pink remains, stirring occasionally.
9. Sprinkle the chili powder, cumin, garlic powder, salt, and black pepper over the beef.
10. Stir the spices into the beef and cook for 1 minute until fragrant.
11. Return the cooked hash browns to the skillet with the seasoned beef.
12. Gently mix the hash browns and beef together until evenly combined.
13. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
14. Spoon the hash brown and beef mixture into the center of each warm tortilla.
15. Top each taco with 2 tablespoons of shredded cheddar cheese.

Finally, these tacos deliver incredible texture contrast between the crispy hash browns and tender beef. The spicy seasoning melds beautifully with the rich cheese, creating layers of flavor in every bite. For a fun twist, try serving them with a dollop of cool sour cream to balance the heat, or add some fresh cilantro for a bright, herbal note that cuts through the richness.

Hash Brown and Beef Breakfast Burrito

Whether you’re fueling up for a busy day or treating yourself to a leisurely weekend brunch, this hash brown and beef breakfast burrito delivers hearty satisfaction in every bite. We’ll build this step-by-step, ensuring each component gets the attention it deserves for maximum flavor and texture.

Ingredients

• 1 lb ground beef (I like 85/15 for optimal flavor without too much grease)
• 2 cups frozen shredded hash browns (keep them frozen until ready to cook for perfect crispiness)
• 4 large eggs (room temperature eggs incorporate more evenly when scrambled)
• 4 large flour tortillas (the burrito-sized 10-inch ones are essential for proper wrapping)
• 1 cup shredded cheddar cheese (I prefer sharp cheddar for its bold flavor against the beef)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1/2 cup diced onion (yellow onions provide nice sweetness when cooked)
• 1 tsp garlic powder (this distributes more evenly than fresh garlic in this application)
• 1/2 tsp smoked paprika (adds that wonderful smoky depth)
• Salt and black pepper to taste

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add frozen hash browns in a single layer and cook undisturbed for 5 minutes to develop a golden crust.
3. Flip hash browns and continue cooking for another 4-5 minutes until crispy and golden brown on both sides.
4. Transfer hash browns to a paper towel-lined plate to drain excess oil.
5. In the same skillet, add remaining 1 tablespoon olive oil and heat over medium heat for 1 minute.
6. Add diced onion and cook for 3 minutes until translucent and fragrant.
7. Add ground beef, breaking it apart with a wooden spoon into small crumbles.
8. Cook beef for 6-8 minutes, stirring occasionally, until no pink remains and it’s nicely browned.
9. Sprinkle garlic powder, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper over the beef mixture.
10. Stir to incorporate spices and cook for 1 additional minute to bloom the flavors.
11. Push beef mixture to one side of the skillet and reduce heat to medium-low.
12. Crack eggs directly into the empty side of the skillet and immediately scramble with a spatula.
13. Cook eggs for 2-3 minutes, stirring constantly, until softly set but still moist.
14. Combine eggs with beef mixture in the skillet, gently folding together.
15. Warm tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
16. Lay tortillas flat and divide hash browns evenly among them, placing in the center third.
17. Top hash browns with beef and egg mixture, spreading evenly but leaving 2-inch borders.
18. Sprinkle shredded cheddar cheese over the filling while still hot to help it melt.
19. Fold bottom edge of tortilla up over filling, then fold in sides, and roll away from you tightly.

Our perfectly assembled burrito offers contrasting textures—crispy hash browns against tender beef and fluffy eggs, all wrapped in a warm, pliable tortilla. The sharp cheddar melts into every component, creating a cohesive flavor experience that’s both comforting and satisfying. For a fun twist, try slicing the burrito in half diagonally to showcase the beautiful layers, or serve with a side of cool salsa verde to cut through the richness.

Creamy Hash Brown Beef Soup

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Ingredients

– 1 lb ground beef (I like 80/20 for the perfect fat-to-lean ratio)
– 1 medium yellow onion, diced (this adds such a nice sweetness when cooked)
– 2 cloves garlic, minced (fresh is always better than jarred in my kitchen)
– 4 cups beef broth (I prefer low-sodium so I can control the salt)
– 1 cup heavy cream (this creates that luxurious creamy texture we’re after)
– 3 cups frozen shredded hash browns (no need to thaw – they cook perfectly from frozen)
– 2 tbsp olive oil (extra virgin is my go-to for sautéing)
– 1 tsp dried thyme (rubbed between your palms to release the oils)
– ½ tsp black pepper (freshly ground makes all the difference)
– ½ tsp salt (I use kosher salt for better control)

Instructions

1. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
2. Add 1 pound of ground beef and cook for 5-7 minutes, breaking it up with a wooden spoon until no pink remains.
3. Add the diced onion and cook for 4 minutes until translucent and fragrant.
4. Stir in the minced garlic and cook for exactly 1 minute until aromatic but not browned.
5. Pour in 4 cups of beef broth, scraping the bottom of the pot to release any browned bits (this adds incredible flavor).
6. Add 3 cups of frozen hash browns directly to the pot without thawing.
7. Stir in 1 teaspoon of dried thyme, ½ teaspoon of salt, and ½ teaspoon of black pepper.
8. Bring the soup to a boil, then reduce heat to maintain a gentle simmer.
9. Cover and simmer for 15 minutes until the hash browns are tender but not mushy.
10. Reduce heat to low and slowly pour in 1 cup of heavy cream while stirring constantly.
11. Heat through for 3-4 minutes until warmed but not boiling (boiling can cause the cream to separate).
12. Remove from heat and let stand for 5 minutes to allow flavors to meld.

Served piping hot, this soup delivers the ultimate comfort with its velvety broth embracing the tender hash browns and savory beef. The creamy texture contrasts beautifully with the slight chew of perfectly cooked potatoes, while the thyme adds an earthy note that complements the rich beef flavor. Try topping with crispy fried onions or serving alongside crusty bread for dipping into every last drop of that luxurious broth.

Hash Brown Beef Stuffed Peppers

Keeping weeknight dinners exciting can be a challenge, but these hash brown beef stuffed peppers transform simple ingredients into a comforting meal that feels special without requiring advanced cooking skills. Let me walk you through each step methodically so you can create this satisfying dish with confidence.

Ingredients

– 4 large bell peppers (I prefer using different colors for visual appeal)
– 1 lb ground beef (85/15 lean-to-fat ratio works perfectly here)
– 3 cups frozen shredded hash browns (no need to thaw—they cook beautifully from frozen)
– 1 small yellow onion, finely diced (about ¾ cup)
– 2 cloves garlic, minced (fresh garlic makes all the difference)
– 1 cup shredded cheddar cheese (I always grab sharp cheddar for better flavor)
– 2 tbsp olive oil (extra virgin is my kitchen staple)
– 1 tsp paprika
– ½ tsp black pepper
– 1 tsp salt

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Carefully slice each bell pepper in half lengthwise and remove all seeds and membranes.
3. Place pepper halves cut-side up on the prepared baking sheet.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
5. Add diced onion and cook for 3-4 minutes until translucent, stirring frequently.
6. Add ground beef to the skillet, breaking it up with a wooden spoon as it cooks.
7. Cook beef for 6-7 minutes until no pink remains, stirring occasionally.
8. Stir in minced garlic and cook for 1 minute until fragrant.
9. Add frozen hash browns, paprika, salt, and black pepper to the skillet.
10. Cook the mixture for 5-6 minutes, stirring occasionally, until hash browns begin to soften.
11. Remove skillet from heat and stir in ¾ cup shredded cheddar cheese.
12. Evenly divide the beef and hash brown mixture among the pepper halves.
13. Top each stuffed pepper with remaining ¼ cup cheddar cheese.
14. Bake at 375°F for 25-28 minutes until peppers are tender and cheese is golden brown.
15. Carefully remove baking sheet from oven using oven mitts.
16. Let peppers rest for 5 minutes before serving to allow filling to set.

Hearty and satisfying, these stuffed peppers offer a wonderful textural contrast between the tender pepper shells and the crispy-edged hash brown filling. The beef and cheese create a rich, savory flavor that pairs beautifully with the slight sweetness of the roasted peppers. Consider serving them alongside a simple green salad or topping with a dollop of sour cream for extra creaminess.

Classic Hash Brown Beef Patty Melt

Let’s create the ultimate comfort food mashup that combines crispy hash browns with a juicy beef patty and melted cheese. This classic hash brown beef patty melt brings together breakfast and lunch in the most satisfying way possible, perfect for when you can’t decide between meals. I’ll walk you through each step methodically so you can achieve restaurant-quality results right in your own kitchen.

Ingredients

– 1 pound ground beef (80/20 blend gives the best flavor and juiciness)
– 2 cups frozen shredded hash browns (I always keep these in my freezer for quick meals)
– 4 slices Swiss cheese (the nutty flavor pairs perfectly with beef)
– 4 slices sourdough bread (my go-to for its sturdy texture and tangy flavor)
– 2 tablespoons butter, divided (room temperature spreads more evenly)
– 1 tablespoon vegetable oil (neutral flavor won’t compete with other ingredients)
– 1/2 teaspoon garlic powder (I prefer this over fresh for even distribution)
– 1/2 teaspoon onion powder
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt

Instructions

1. Place frozen hash browns in a medium bowl and let them thaw for 15 minutes at room temperature.
2. Preheat a large skillet over medium heat for 3 minutes until evenly heated.
3. Combine ground beef, garlic powder, onion powder, black pepper, and salt in a mixing bowl.
4. Gently mix the beef seasonings with your hands until just combined, being careful not to overwork the meat.
5. Divide the beef mixture into 4 equal portions and form into oval patties that match your bread shape.
6. Press your thumb gently into the center of each patty to create a slight indentation, which prevents bulging during cooking.
7. Add 1 tablespoon vegetable oil to the preheated skillet and swirl to coat the surface.
8. Place beef patties in the skillet and cook for 4 minutes without moving them to develop a good sear.
9. Flip the patties using a spatula and cook for another 4 minutes until internal temperature reaches 160°F.
10. Transfer cooked patties to a plate and cover loosely with foil to keep warm.
11. Wipe the skillet clean with a paper towel and return to medium heat.
12. Spread 1/2 tablespoon butter evenly on one side of each sourdough bread slice.
13. Place 2 bread slices buttered-side down in the skillet.
14. Layer one slice of Swiss cheese, one beef patty, and 1/2 cup hash browns on each bread slice in the skillet.
15. Top each with another slice of Swiss cheese and the remaining bread slices, buttered-side up.
16. Cook for 3-4 minutes until the bottom bread is golden brown and crispy.
17. Carefully flip both sandwiches using a wide spatula and cook for another 3-4 minutes until the second side is golden brown and cheese is fully melted.
18. Remove from skillet and let rest for 2 minutes before cutting to allow the cheese to set slightly.

Unbelievably satisfying, this patty melt delivers incredible texture contrasts between the crispy hash brown exterior and the juicy beef interior. The Swiss cheese creates a creamy bridge that ties all the elements together beautifully. For a fun twist, serve these open-faced with a sunny-side-up egg on top or cut them into quarters for perfect party appetizers that will disappear in minutes.

Hash Brown and Beef Shepherd’s Pie

For those chilly evenings when comfort food calls, this hash brown and beef shepherd’s pie delivers warmth and satisfaction in every bite. Following these simple steps will guide you through creating this hearty dish that transforms classic ingredients into something special. Let’s begin our cooking journey together, building layers of flavor from the ground up.

Ingredients

– 1.5 lbs ground beef (I prefer 85/15 for optimal flavor without too much grease)
– 4 cups frozen shredded hash browns (thaw these overnight in the fridge for even cooking)
– 1 large yellow onion, diced (the sweet variety works beautifully here)
– 2 cloves garlic, minced (fresh is always better than jarred in my kitchen)
– 1 cup frozen peas and carrots mix
– 1 cup beef broth (low-sodium lets you control the salt level)
– 1/2 cup sour cream (full-fat gives the creamiest texture)
– 1/4 cup all-purpose flour
– 2 tbsp Worcestershire sauce
– 1 tbsp tomato paste
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/4 tsp salt
– 2 tbsp olive oil (extra virgin is my go-to for sautéing)
– 1 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F and position the rack in the center for even heating.
2. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
3. Add the diced onion and cook for 4-5 minutes until translucent, stirring occasionally.
4. Add the minced garlic and cook for 1 minute until fragrant but not browned.
5. Crumble in the ground beef and cook for 6-8 minutes until no pink remains, breaking it up with a wooden spoon.
6. Sprinkle the flour over the beef mixture and stir continuously for 1 minute to cook out the raw flour taste.
7. Pour in the beef broth while scraping any browned bits from the pan bottom.
8. Add the Worcestershire sauce, tomato paste, dried thyme, black pepper, and salt, stirring to combine thoroughly.
9. Mix in the frozen peas and carrots and simmer for 3 minutes until the sauce thickens slightly.
10. Remove the skillet from heat and stir in the sour cream until fully incorporated.
11. Spread the thawed hash browns evenly over the beef mixture, creating a complete layer.
12. Sprinkle the shredded cheddar cheese evenly across the hash brown surface.
13. Transfer the skillet to the preheated oven and bake for 25-30 minutes until the cheese is golden and bubbly.
14. Let the shepherd’s pie rest for 10 minutes before serving to allow the layers to set.

My favorite part is the contrast between the crispy, cheesy hash brown topping and the rich, savory beef filling beneath. The peas and carrots add just enough sweetness to balance the hearty flavors, making this perfect for family dinners or casual gatherings. Consider serving individual portions in ramekins for an elegant twist on this comfort classic.

Smoky Beef and Hash Brown Hash

Diving into a hearty breakfast doesn’t get much better than this comforting skillet creation. This smoky beef and hash brown hash combines savory ground beef with crispy potatoes for a satisfying meal that’s perfect for weekend brunches or busy weekday mornings.

Ingredients

• 1 lb ground beef (I like 80/20 for better flavor)
• 4 cups frozen shredded hash browns (no need to thaw—they crisp up beautifully)
• 1 medium yellow onion, diced (sweet onions work wonderfully here)
• 1 red bell pepper, chopped (adds nice color and sweetness)
• 2 cloves garlic, minced (fresh is always best for that aromatic punch)
• 2 tbsp olive oil (extra virgin is my go-to for cooking)
• 1 tsp smoked paprika (this gives that signature smoky flavor)
• 1/2 tsp cumin (toasted cumin seeds ground fresh if you have them)
• 4 large eggs (I prefer room temp eggs here for more even cooking)
• 1/4 cup chopped fresh parsley (for that fresh finish at the end)
• Salt and black pepper to taste (I use kosher salt for better control)

Instructions

1. Heat 1 tablespoon olive oil in a large cast iron skillet over medium-high heat until shimmering, about 2 minutes.
2. Add ground beef to the hot skillet, breaking it apart with a wooden spoon into small crumbles.
3. Cook beef for 5-7 minutes until browned and no pink remains, stirring occasionally to ensure even browning.
4. Transfer cooked beef to a plate lined with paper towels to drain excess grease.
5. Add remaining tablespoon of olive oil to the same skillet, maintaining medium-high heat.
6. Spread frozen hash browns in an even layer across the skillet—don’t stir for the first 5 minutes to develop a crispy crust.
7. Cook hash browns undisturbed for 5 minutes until bottoms are golden brown and crispy.
8. Flip sections of hash browns using a spatula and cook for another 5 minutes until evenly crisped.
9. Add diced onion and chopped bell pepper to the skillet, stirring to combine with hash browns.
10. Cook vegetable mixture for 4-5 minutes until onions become translucent and peppers soften.
11. Add minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
12. Return drained beef to the skillet, mixing thoroughly with the hash brown and vegetable mixture.
13. Sprinkle smoked paprika and cumin evenly over the hash, stirring to distribute spices throughout.
14. Create 4 small wells in the hash mixture using the back of a spoon, spacing them evenly.
15. Crack one egg into each well, being careful not to break the yolks.
16. Cover skillet with a lid and cook for 4-6 minutes until egg whites are fully set but yolks remain runny.
17. Remove skillet from heat and sprinkle chopped parsley over the entire dish.
18. Season with salt and black pepper to taste before serving directly from the skillet.

Zesty flavors mingle with contrasting textures in this complete skillet meal. The crispy hash brown base provides wonderful crunch against the tender beef, while the runny egg yolks create a rich sauce when broken over everything. Try serving it with hot sauce for extra kick or topping with shredded cheddar cheese for ultimate indulgence.

Hash Brown Beef Nachos

Diving into comfort food with a twist, hash brown beef nachos transform breakfast potatoes into a hearty, shareable meal that’s perfect for game day or a cozy dinner. Let’s walk through each step together, ensuring your layers are crisp and flavorful from the very first bite. You’ll find this method straightforward, even if you’re new to cooking with hash browns.

Ingredients

– 1 lb ground beef (I like 85/15 for a good balance of flavor and leanness)
– 4 cups frozen shredded hash browns (thawed—this helps them crisp evenly)
– 1 cup shredded cheddar cheese (freshly grated melts smoother than pre-shredded)
– 1/2 cup diced white onion (I prefer the sharpness of white over yellow here)
– 1/4 cup sour cream (full-fat gives a creamier finish)
– 2 tbsp vegetable oil (a neutral oil prevents burning at high heat)
– 1 tbsp taco seasoning (homemade or store-bought both work well)
– 1/2 cup canned black beans, rinsed (for a bit of fiber and texture)
– 1/4 cup sliced jalapeños (pickled add a tangy kick)

Instructions

1. Preheat your oven to 425°F to ensure it’s hot enough for crispy hash browns.
2. Spread 2 tbsp vegetable oil evenly over a large baking sheet.
3. Arrange 4 cups thawed hash browns in a single layer on the baking sheet.
4. Bake the hash browns for 20 minutes at 425°F until the edges turn golden brown.
5. While the hash browns bake, heat a skillet over medium-high heat.
6. Add 1 lb ground beef and 1/2 cup diced white onion to the skillet.
7. Cook the beef and onion for 8–10 minutes, breaking the meat into small crumbles with a spatula.
8. Drain any excess grease from the skillet for a less greasy result.
9. Stir in 1 tbsp taco seasoning and cook for 1 more minute to bloom the spices.
10. Remove the hash browns from the oven once golden and crisp.
11. Sprinkle 1 cup shredded cheddar cheese evenly over the hash brown layer.
12. Top the cheese with the cooked beef mixture and 1/2 cup rinsed black beans.
13. Return the baking sheet to the oven and bake for 5 minutes at 425°F until the cheese is fully melted.
14. Remove the nachos from the oven and let them rest for 2 minutes to set the layers.
15. Dollop 1/4 cup sour cream and scatter 1/4 cup sliced jalapeños over the top.
16. Use a spatula to cut the nachos into portions for serving.

Vibrant and satisfying, these nachos boast a crunchy hash brown base that holds up to the savory beef and gooey cheese. The contrast between the crisp potatoes and creamy sour cream makes each bite dynamic. Try serving them straight from the baking sheet for a fun, communal meal that’s sure to disappear quickly.

Italian-Style Hash Brown and Beef Pie

Often, we crave comfort food that feels both familiar and exciting—this Italian-Style Hash Brown and Beef Pie delivers exactly that, blending crispy potatoes with savory beef in a cozy, all-in-one dish. Over the years, I’ve found that starting with quality ingredients and following each step carefully ensures a golden, satisfying result every time, perfect for a weeknight dinner or casual gathering.

Ingredients

– 1 lb ground beef (I like 85% lean for a good balance of flavor and juiciness)
– 4 cups frozen shredded hash browns (thawed—I spread them on a tray for 10 minutes to speed this up)
– 1 cup diced yellow onion (a sweet variety works nicely here)
– 2 cloves garlic, minced (freshly minced gives the best aroma)
– 1 cup marinara sauce (my go-to is a jarred robust tomato basil for convenience)
– 1 cup shredded mozzarella cheese (I prefer whole-milk for extra meltiness)
– 2 tbsp extra virgin olive oil (it adds a fruity note that complements the beef)
– 1 tsp dried oregano (crush it between your fingers to wake up the oils)
– ½ tsp salt (I use fine sea salt for even distribution)
– ¼ tsp black pepper (freshly ground adds a subtle kick)

Instructions

1. Preheat your oven to 375°F to ensure it’s ready for baking later.
2. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat until it shimmers.
3. Add the diced yellow onion and cook for 4–5 minutes, stirring occasionally, until softened and lightly golden.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Add the ground beef to the skillet, breaking it up with a spoon, and cook for 6–8 minutes until no pink remains.
6. Tip: Drain any excess grease from the beef to keep the filling from becoming oily.
7. Sprinkle in the dried oregano, salt, and black pepper, stirring to combine evenly.
8. Pour in the marinara sauce, reduce the heat to low, and simmer for 3–4 minutes to let flavors meld.
9. In a separate bowl, toss the thawed shredded hash browns with the remaining 1 tablespoon of extra virgin olive oil.
10. Tip: Press the hash browns firmly into a 9-inch pie dish to form an even crust that holds together.
11. Spread the beef mixture over the hash brown crust in an even layer.
12. Top evenly with the shredded mozzarella cheese, covering the beef completely.
13. Bake in the preheated oven for 25–30 minutes, until the cheese is bubbly and golden brown.
14. Tip: Let the pie rest for 5 minutes after baking to set the layers for easier slicing.
15. Serve warm, using a spatula to lift out portions.

Savor the contrast of the crispy hash brown base with the rich, herbed beef filling—it’s a textural delight that holds up well on the plate. For a fun twist, top individual slices with a dollop of ricotta or a sprinkle of fresh basil to brighten the flavors, making it feel like a casual Italian trattoria meal at home.

Conclusion

Looking for budget-friendly, family-pleasing meals? This collection of 19 hash brown and ground beef recipes has you covered! From hearty breakfast skillets to comforting casseroles, there’s something for every craving. We’d love to hear which recipes become your new favorites—leave a comment below and don’t forget to share this delicious roundup on Pinterest for others to enjoy!