Ingredients
Scale
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 3 cups frozen hashbrowns (thawed and dried)
- 2 tablespoons melted butter
Instructions
- Preheat oven to 400°F (200°C). If using a cast iron skillet, preheat it over medium heat on the stovetop.
- In the skillet, brown the ground beef. Add diced onion and garlic, and cook until soft.
- Stir in mixed vegetables, ketchup, Worcestershire sauce, salt, and pepper. Let cook for 2–3 minutes.
- Sprinkle shredded cheese over the meat mixture.
- Evenly spread thawed and dried hashbrowns on top. Drizzle with melted butter.
- Bake for 30–35 minutes until the hashbrowns are golden brown and crispy.
- Let rest for 5–10 minutes before slicing. Serve warm.
Notes
- Make sure hashbrowns are well-dried for the crispiest top.
- You can prepare the filling ahead of time and refrigerate until ready to bake.
- Freeze leftovers for up to 1 month.
- Customize with your favorite vegetables or cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 4g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg
Keywords: hashbrown dinner pie, beef hashbrown casserole, skillet hashbrown pie, cheesy hashbrown bake