Description
This Hash Brown Taco Skillet combines crispy hash browns with seasoned ground beef for a delicious, one-pan meal. It’s perfect for any time of day and easy to customize with your favorite toppings!
Ingredients
- Frozen Shredded Hash Browns
- Ground Beef
- Taco Seasoning
- Onion
- Garlic
- Diced Tomatoes with Green Chiles (Rotel)
- Shredded Cheese
- Oil
- Sour cream or plain Greek yogurt (optional)
- Fresh salsa (optional)
- Diced avocado or guacamole (optional)
- Fresh cilantro (optional)
- Sliced jalapeños (fresh or pickled, optional)
- Lime juice (optional)
Instructions
- Grab your largest oven-safe skillet (a 10-12 inch cast iron skillet is ideal for this recipe). Add about 2 tablespoons of oil and heat it over medium-high heat until shimmering.
- Add the frozen shredded hash browns to the hot skillet, spreading them out evenly into a single layer. Don't stir them too much initially! Let them cook undisturbed for about 5-7 minutes until the bottom is golden brown and crispy.
- Using a large spatula, carefully flip the hash browns. You can flip them in sections or try to do it all at once if you're feeling brave! Continue cooking for another 5-7 minutes on the other side until uniformly golden and crispy. Once done, transfer the crispy hash browns to a plate and set aside. You can lightly salt them at this point.
- Return the same skillet to medium-high heat. If needed, add another teaspoon of oil. Add the ground beef and break it up with your spatula. Cook for 5-7 minutes until it's fully browned.
- Drain any excess fat from the skillet. This step is important for preventing a greasy final dish.
- Add the diced onion to the beef and cook for another 3-4 minutes until softened. Then, stir in the minced garlic and cook for about 1 minute more until fragrant, being careful not to burn it.
- Stir in the taco seasoning and the can of diced tomatoes with green chiles (undrained). If the mixture seems too dry, you can add a splash (about 1/4 cup) of beef broth or even a non-alcoholic lager for an extra layer of flavor. Bring the mixture to a simmer and let it cook for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning if needed.
- Preheat your broiler if you plan to melt the cheese that way. Otherwise, have a lid ready for your skillet.
- Evenly spread the crispy hash browns back into the bottom of the skillet, forming a layer. Then, spoon the seasoned ground beef mixture over the hash browns, spreading it out.
- Generously sprinkle the shredded cheese over the beef layer. If using the broiler, place the skillet under the broiler for 1-2 minutes, watching carefully, until the cheese is bubbly and lightly golden. If not using a broiler, cover the skillet with a lid and cook on low heat for 3-5 minutes, or until the cheese is fully melted.
- Remove the skillet from the heat. I like to garnish right in the pan for a beautiful presentation. Top with your favorite taco fixings like sour cream, salsa, fresh cilantro, or diced avocado.
- Serve directly from the skillet, allowing everyone to scoop out a hearty portion of this incredible Hash Brown Taco Skillet!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: To achieve maximum hash brown crispness, don't overcrowd your skillet and ensure your oil is hot enough. Feel free to add extra vegetables or spices to customize the dish to your liking.