Hash Brown Potato & Ground Beef One Skillet Meal
A 30-minute one-skillet dinner combining seasoned ground beef, O’Brien-style hash browns, and a creamy onion-based sauce—simple, comforting, and perfect for weeknights.
Course Main Dish
Cuisine American
Author Catherine’s Plates
Equipment
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large skillet
Ingredients
- 1 – 1 1/2 lbs ground beef
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1/4 tsp garlic powder
- 3 TBS butter
- 3 TBS all-purpose flour
- 1/2 cup milk
- 1 (10oz) can french onion soup (you can substitute beef broth)
- 1 (10oz) can cream of soup (celery, chicken or mushroom) I like to use the cream of celery.
- 20 oz frozen O’Brien-style hash brown potatoes, thawed
- 8 oz shredded cheese (cheddar, cheddar jack, or favorite) DIVIDED
- garnish with fresh or dried parsley.
Instructions
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Heat a large skillet over medium-high. Break up the ground beef and cook until no longer pink. Drain any excess fat.
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Season the beef with salt, black pepper, and garlic powder.
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Add the butter and flour to the skillet, stirring until the butter melts and the flour is incorporated. Cook about 1 minute to remove the raw flour taste.
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Pour in the milk, French onion soup (or beef broth), and the cream-of soup. Stir until smooth and combined.
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Fold in the thawed O’Brien-style hash browns, mixing thoroughly so the potatoes are coated with the sauce.
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Stir in 4 oz of the shredded cheese now, reserving the rest for topping.
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Reduce heat to medium–medium-low, cover, and cook for about 10 minutes. Remove the lid every few minutes to stir and prevent sticking.
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When the potatoes are heated through and the mixture is bubbling, turn off the heat. Sprinkle the remaining cheese over the top, cover briefly so the cheese melts, then garnish with parsley. Serve warm.