Beefy Hash Browns Skillet Dinner Recipes

BEEFY HASH BROWNS SKILLET DINNER

Steps:

• Fry shredded hash browns in skillet.
• While hash browns are frying, brown ground beef in a large, deep skillet or stock pot. As beef is browning, add diced onion. After beef is browned, drain (if needed) and sprinkle with beef bouillon. Add cream of mushroom soup and 1/4 can of milk. Stir until everything is well blended. Add green beans and let simmer until heated through.
• Add hash browns. If you like it to be a little thinner, add more milk. That's all there is too it.
• This dish is very versatile and can be changed to suit anyones taste. You could add/change any vegetables you like such as green peppers, corn, peas, etc., as well as experiment with different seasonings. You can even top off the dish with your favorite kind of shredded cheese and let it melt on top. I make this dish three or four times a month because it is so fast, easy and versatile.

EASY SKILLET BEEF & HASH BROWNS

Steps:

• In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat.
• Pour off fat.
• Add soup, water, ketchup and Worcestershire.
• Heat to a boil.
• Stir in potatoes.
• Reduce heat to medium-low.
• Cover and cook 10 minutes or until potatoes are done, stirring occasionally.
• Top with cheese.

DELUXE HASH BROWN SKILLET

Steps:

• For the roasted tomatoes and mushrooms: Preheat the broiler to medium-high. Arrange the tomato slices on a baking tray. Add the mushrooms. Drizzle over the olive oil, tamari and Worcestershire sauce.
• Sprinkle over the garlic power and mixed herbs and put under the broiler until they release their juice and become succulent and cooked through, about 10 minutes.
• For the hash browns: Grate the potatoes through the large holes of a box grater or use a food processor with the grater blade.
• Put the grated potato into a colander and rinse under cold water to wash away the starch (this allows them to crisp up more when cooking). Shake dry and then lay onto a clean kitchen towel and roll up tightly to squeeze out excess water so the potatoes dry. (This is another trick that ensures the potatoes crisp up when cooking-if they are wet they will remain soggy!)
• Now heat the olive oil in a 12-inch flame-proof skillet over medium-high heat. Lay the grated potato evenly onto the base of the pan and sprinkle over the sea salt. Push the potato firmly and evenly down into the pan with a spatula. Allow the potatoes to cook undisturbed for 10 to 15 minutes. Then, using a spatula, carefully check that the bottom is browning and crisping up nicely. Allow to cook further until brown and crispy on the bottom.
• For the cumin black beans: In the meantime, heat the olive oil in a second smaller skillet over medium heat. Add the beans, sprinkle over the cumin and stir fry to cook through and infuse the beans with the cumin, 2 to 3 minutes.
• Move the grilled mushrooms and tomatoes out from under the broiler and place on the bottom shelf of the oven to prevent overcooking and keep them warm until the hash brown is ready.
• Place the skillet under the broiler to brown the top of the potatoes until golden and crispy, 10 to 15 minutes.
• For the garnish: While the hash browns are broiling, peel and thinly slice the avocado. Put the avocado on a plate, squeeze the lime juice over to stop it from browning and sprinkle with a small pinch of sea salt to flavor.
• Once the potato is all brown and crispy on top, remove it from the broiler (remember the handle will be hot, so use an oven mitt!). Slide the hash brown gently onto a chopping board or serving platter.
• Remove the tomatoes and mushrooms from the oven and rewarm the black beans.
• To assemble: Spoon the beans on top of the potato hash brown. Sprinkle on the scallions. Place the avocado slices on top of the scallions.
• Arrange the cooked mushrooms and tomatoes as the next layer, keeping the grilling juices to spoon on when serving. Finish with a sprinkle of cilantro.

BEEFY HASH BROWN BAKE

Steps:

• In a large bowl, combine the potatoes, oil and pepper. Press into a greased 8-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes or until potatoes are thawed and set., Meanwhile, in a large saucepan over medium heat, cook the beef until no longer pink; drain. Stir in the water, gravy mix and garlic salt. Bring to a boil; cook and stir for 2 minutes. Add vegetables; cook and stir for 5 minutes. Stir in half of the onions and cheese., Pour over potatoes. Bake for 5-10 minutes. Sprinkle with remaining onions and cheese; bake 5 minutes longer or until cheese is melted.