Ingredients
Scale
You’re going to love how the ingredients come together, each playing its part in creating something memorable. Here’s what you’ll need:
- 1 pound ground beef
- 4 cups frozen hashbrowns, thawed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 can (10.5 ounces) cream of mushroom soup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup fresh parsley, chopped (optional)
If you’re looking to switch things up, try swapping the cheddar for mozzarella or adding a pinch of red pepper flakes for a bit of heat. The beauty of this recipe lies in its adaptability, much like the family recipes I grew up with, which evolved with each telling.
Instructions
Let’s dive into the heart of the recipe, where magic happens with a few simple steps:
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
- Add the ground beef to the skillet, cooking until browned. Drain any excess fat.
- Stir in the Worcestershire sauce, salt, and pepper, ensuring the beef is well-seasoned.
- In a large mixing bowl, combine the thawed hashbrowns, cooked beef mixture, cream of mushroom soup, sour cream, and half of the cheddar cheese. Mix until well combined.
- Transfer the mixture to a greased 9×13 inch baking dish, spreading it evenly.
- Sprinkle the remaining cheddar cheese over the top.
- Bake in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
- Garnish with fresh parsley before serving, if desired. This final touch adds a pop of color and a hint of freshness, reminiscent of the garden herbs my mum would always sneak into her dishes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
