Ingredients:

  • 1 lb lean ground beef
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 30 oz frozen diced hashbrowns
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded sharp cheddar cheese

Instructions:

  1. Place your skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles, until the meat is mahogany-colored and no longer pink. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic for the final 60 seconds until fragrant.
  2. Push the beef mixture to the edges of the pan and add the frozen hashbrowns to the center (add olive oil here if the pan looks dry). Let the potatoes sit undisturbed for 4-5 minutes to develop a golden-brown crust. Stir everything together, incorporating the beef and onions.
  3. Stir in the Worcestershire sauce, smoked paprika, salt, and pepper. Reduce heat to medium and cook for another 5-7 minutes, stirring occasionally, until potatoes are tender and the edges are crispy. Sprinkle the shredded cheddar evenly over the top and cover the pan with a lid for 2 minutes until the cheese is velvety and melted.