Hashbrown Casserole Recipe
Loaded with creamy cheese and all the goodness from meat and potatoes, this hashbrown casserole is so delicious, and easy to make that you don’t need to visit any restaurants for this dish. Serve it with fried eggs for a nutritious breakfast, or with vegetables for a quick weekday dinner.
Servings: 4 servings
- 28 oz russet potatoes shredded
- 1 tbsp unsalted butter
- 2 tsp garlic
- 10 oz 97% lean ground beef
- 6 oz onion chopped
- 6 oz carrot chopped
- 1/4 tsp ground black pepper
- 1/2 tsp salt
- 2 tbsp sour cream
- 1/4 cup scallions chopped
- 2 oz cheddar cheese
- 0.5 oz baked bacon
Preheat the oven to 375 °F.
Heat a skillet on medium-high heat, and add the lean beef and ½ tablespoon of butter. Stir frequently until the meat is cooked. Transfer it to a bowl and set aside.
Return the skillet to medium heat. Add the remaining butter, carrot, onion, garlic, and scallions, and saute for 5 minutes or until tender. Add the beef and stir to combine. Season with salt and pepper. Bring to a simmer then stir in sour cream. Simmer for another 5 minutes. Turn the mixture out into a baking dish.
In a medium bowl, toss the shredded potatoes with salt and pepper. Then spread the potatoes over the beef mixture. Bake for 40 minutes until the potatoes are tender. Remove the baking dish from the oven and sprinkle cheddar cheese and bacon on top of the potatoes, then return the casserole to the oven for 5 minutes more.
Garnish with scallions if you like. Serve hot.
- If you want to make this ahead of time and freeze your casserole, simply bake the casserole and let it cool completely. Then, wrap the dish carefully in aluminum foil or plastic wrap. The dish can be frozen for up to 2 months.
Serving: 1serving | Calories: 399kcal | Carbohydrates: 46g | Protein: 26g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 554mg | Potassium: 1338mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7169IU | Vitamin C: 19mg | Calcium: 173mg | Iron: 4mg